Save A vibrant, nourishing open-faced toast featuring creamy avocado pesto, juicy cherry tomatoes, and crisp microgreens atop rustic sourdough. This contemporary breakfast or brunch dish is designed for those who appreciate fresh ingredients and bold, herbal flavors, offering a sophisticated twist on a beloved classic.
Save The secret to this dish lies in the balance between the garlic-infused avocado pesto and the sweet acidity of the cherry tomatoes. The crisp sourdough provides a sturdy, rustic base that transforms simple ingredients into a gourmet experience, perfect for a slow weekend morning or a quick, healthy weekday start.
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, and freshly ground black pepper to finish
Instructions
- Step 1
- Brush both sides of the sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp.
- Step 2
- 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
- Spread a generous layer of avocado pesto over each toasted sourdough slice.
- Step 4
- Top with halved cherry tomatoes and a handful of microgreens.
- Step 5
- Finish with flaky sea salt and freshly ground black pepper. Serve immediately.
Zusatztipps für die Zubereitung
For the best texture, use a food processor to ensure the avocado pesto is silky and homogeneous. To achieve an even crunch, toast your sourdough in a skillet rather than a toaster. Always verify ingredient labels for hidden allergens like wheat or dairy before serving.
Varianten und Anpassungen
If you prefer a dairy-free or vegan version, simply omit the Parmesan cheese or substitute it with nutritional yeast. For those with nut allergies, sunflower seeds can be used in place of pine nuts or walnuts. You can also experiment with different bread types such as multigrain or rye for a varied flavor profile.
Serviervorschläge
Enhance the nutritional value by topping the toast with a poached egg for extra protein. This dish pairs beautifully with a crisp Sauvignon Blanc for a more elevated brunch setting. Serve immediately after preparation to enjoy the contrast between the warm toast and cool pesto.
Save Whether you are serving a crowd or treating yourself to a quiet morning meal, this Avocado Pesto Sourdough Toast is a delightful way to enjoy fresh, wholesome ingredients. Its vibrant colors and rich textures ensure every bite is as satisfying as it is nourishing.
Recipe Help & Answers
- → How do I make the avocado pesto smooth?
Blend ripe avocado with basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil until creamy. Adjust seasoning to taste.
- → What bread works best for this toast?
Rustic sourdough is ideal for its texture and flavor, but multigrain or rye breads offer tasty alternatives.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts or almonds can be swapped in for pine nuts without compromising flavor.
- → How can I make this topping dairy-free?
Omit Parmesan cheese or replace it with nutritional yeast for a similar umami taste.
- → What is the best way to toast the sourdough slices?
Brush both sides with olive oil and toast in a skillet or toaster until golden and crisp for a perfect base.
- → How should I store leftover avocado pesto?
Keep in an airtight container in the refrigerator and use within 1-2 days to maintain freshness.