Heat a medium cast iron skillet over medium heat. Add a drizzle of olive oil and toast sourdough slices on both sides until golden and crisp.

While bread toasts, scoop out avocado and mash lightly in a prep bowl. Season with kosher salt, freshly ground black pepper, and lemon juice to taste.

In a small bowl, mix together garlic chili crisp and honey; set aside.

Spread mashed avocado evenly over toasted bread.

Dollop ricotta over avocado layer.

Drizzle garlic chili honey mixture generously over ricotta.

Garnish with flaky salt and a fresh grind of black pepper. Serve immediately.