4strips uncooked bacon (or more if you want the extra-meaty version!)
2tablespoonsextra virgin olive oil
4slicesthick artisan or rustic bread
Make the avocado mixture:
On a cutting board and using a sharp knife, slice the avocados in half cutting around the pit in the center. Pull the two halves apart and use the knife to carefully pry the pit from the center. (Or do that trick of pressing the blade of the knife into the top of the pit and then twisting the knife to pop it out.) Scoop the avocado out of the two shells and into a small mixing bowl. Discard the shells and pit. Squeeze the juice from the lemon quarter over the avocado in the bowl. (Watch out for sneaky slippery lemon seeds!) Sprinkle the salt and pepper over the top, then mash the mixture together using a fork or potato masher. Hold the bowl aside.
Have a plate ready with a couple of paper towels on it. Place a cast iron or other fire-proof skillet on the grates over the hot fire and add the bacon strips to the pan. Cook the bacon on both sides until it is crispy, using tongs or a spatula to turn the slices. Move the bacon strips to the paper towel-lined plate to drain.
Lightly brush the bread slices with the olive oil. Place the slices on the grill grate over the fire. Keep the bread there for 2 to 3 minutes until the surface is toasted and grill marks appear, then flip the slices and repeat for the other side.
Assemble the Avocado Toast:
Place two grilled bread slices on each plate. Divide the avocado mixture between the 4 toasts and use a spoon to spread the avocado to the edges of the slices. Top each toast with a slice of bacon. Serve the toasts immediately while they're warm.