A nourishing open-faced toast with avocado pesto, cherry tomatoes, and fresh microgreens on sourdough.
# What You'll Need:
→ Sourdough Toast
01 - 2 large slices sourdough bread
02 - 1 tablespoon olive oil
→ Avocado Pesto
03 - 1 ripe avocado
04 - 1/4 cup fresh basil leaves
05 - 2 tablespoons pine nuts or walnuts
06 - 1 small garlic clove
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons lemon juice
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste
→ Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup microgreens such as radish, arugula, or sunflower
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing
# Method Steps:
01 - Brush both sides of the sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-4 minutes.
02 - In a food processor, combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and extra-virgin olive oil. Blend until smooth. Season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto over each toasted sourdough slice, distributing evenly.
04 - Top each slice with halved cherry tomatoes and a handful of fresh microgreens.
05 - Finish with flaky sea salt and freshly ground black pepper. Serve immediately while toast is still warm.
