Save This vibrant, nourishing open-faced toast features creamy avocado pesto, juicy cherry tomatoes, and crisp microgreens atop rustic sourdough. Perfectly suited for breakfast or brunch, this contemporary vegetarian dish is both easy to prepare and incredibly satisfying, taking only 20 minutes from start to finish.
Save The heart of this dish is the avocado pesto, a rich blend of ripe avocado, fresh basil, pine nuts, garlic, and Parmesan. When spread over olive-oil-toasted sourdough, it creates a luxurious base for the sweet cherry tomatoes and peppery microgreens, resulting in a cafe-quality meal at home.
Ingredients
- Sourdough Toast: 2 large slices sourdough bread, 1 tbsp olive oil
- Avocado Pesto: 1 ripe avocado, 1/4 cup fresh basil leaves, 2 tbsp pine nuts (or walnuts), 1 small garlic clove, 2 tbsp grated Parmesan cheese, 2 tbsp lemon juice, 2 tbsp extra-virgin olive oil, Salt and freshly ground black pepper, to taste
- Toppings: 1 cup cherry tomatoes, halved, 1/2 cup microgreens (such as radish, arugula, or sunflower), Flaky sea salt, to finish, Freshly ground black pepper, to finish
Instructions
- Step 1: Toast the Bread
- Brush both sides of the sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp.
- Step 2: Prepare the Pesto
- In a food processor, combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- Step 3: Assemble
- Spread a generous layer of avocado pesto over each toasted sourdough slice.
- Step 4: Add Toppings
- Top with halved cherry tomatoes and a handful of microgreens.
- Step 5: Garnish
- Finish with flaky sea salt and freshly ground black pepper. Serve immediately.
Zusatztipps für die Zubereitung
To achieve the smoothest avocado pesto, use a food processor as directed. If you prefer a more rustic texture, you can toast the sourdough bread in a skillet with olive oil rather than a toaster to get a deeper, more even golden crust.
Varianten und Anpassungen
For a dairy-free version, omit the Parmesan or substitute it with nutritional yeast. You can also swap the pine nuts for walnuts or almonds, or use seeds like sunflower seeds for a nut-free alternative. Experiment with different bread varieties such as multigrain or rye for a unique flavor profile.
Serviervorschläge
Serve this dish immediately to enjoy the contrast of warm toast and fresh toppings. For extra protein, top each slice with a poached egg. This meal pairs exceptionally well with a crisp Sauvignon Blanc for a sophisticated brunch experience.
Save With 370 calories and 7g of protein per serving, this Avocado Pesto Sourdough Toast is a balanced and flavorful choice that brings contemporary culinary flair to your breakfast table.
Common Questions
- → What type of bread works best?
Rustic sourdough bread provides a sturdy base with a pleasant tang that complements the creamy avocado pesto.
- → How do you make the avocado pesto smooth?
Blend ripe avocado with fresh basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil until creamy, seasoning with salt and pepper to taste.
- → Can this dish be made dairy-free?
Yes, omit Parmesan or replace it with nutritional yeast for a dairy-free version without sacrificing flavor.
- → What are suitable toppings to enhance flavor?
Fresh halved cherry tomatoes provide sweetness, while microgreens add a crisp, peppery note to balance the richness.
- → How to toast the bread for best results?
Brush sourdough slices with olive oil and toast in a skillet or toaster until golden and crunchy for optimal texture.
