Start by toasting your bread until it's deeply golden and crisp — you want a sturdy base that won't go soggy under the avocado. While the bread toasts, halve your avocado and scoop the flesh into a small bowl. Mash it with a fork until mostly smooth but still slightly chunky. A little texture is a good thing here.

Spread the mashed avocado generously over the warm toast, edge to edge. Tear the Caveman Pepper jerky into small, bite-size pieces and scatter them evenly across the avocado. The smoky heat of the jerky plays against the cool, creamy avocado in every bite.

Squeeze fresh lime juice over the top — this brightens everything and keeps the avocado from browning. Add a pinch of red pepper flakes if you want extra heat, and finish with a very light pinch of flaky salt. Go easy on the salt; the jerky already brings plenty. Serve immediately while the toast is still crisp.

Sweet Volcano works nicely here too if you want a sweet-heat version for kids who like a milder kick.