Pin Start your morning with a burst of freshness and vibrant color. This Avocado Pesto Sourdough Toast is a nourishing, open-faced meal that elevates the classic breakfast staple. By combining creamy ripe avocado with a fragrant basil pesto, this dish offers a rich, herbaceous flavor profile that perfectly complements the tang of rustic sourdough bread and the juicy sweetness of cherry tomatoes.
Pin Whether you are hosting a weekend brunch or looking for a quick yet sophisticated weekday breakfast, this contemporary recipe provides a gourmet experience with minimal effort. The addition of microgreens adds a delicate crunch and a peppery finish that ties all the components together beautifully.
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.
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: Blend 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: Garnish
- Top with halved cherry tomatoes and a handful of microgreens.
- Step 5: Finish and Serve
- Finish with flaky sea salt and freshly ground black pepper. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use a bread knife for clean slices and a spatula to spread the pesto evenly. Toasting the sourdough in a skillet with olive oil provides a superior crunch compared to a standard toaster. For the smoothest pesto, ensure all ingredients are processed thoroughly in the food processor.
Varianten und Anpassungen
This recipe is easily adaptable to different dietary needs. For a dairy-free or vegan version, omit the Parmesan cheese or substitute it with nutritional yeast. If you have a nut allergy, pine nuts can be replaced with sunflower or pumpkin seeds. You can also vary the base by using multigrain or rye bread instead of sourdough.
Serviervorschläge
For an extra boost of protein, add a poached egg on top of each toast. This dish pairs exceptionally well with a crisp Sauvignon Blanc for a sophisticated brunch. Remember to check allergen labels for milk, tree nuts, and wheat before serving.
Pin This delicious meal provides approximately 370 calories per serving, with 24g of total fat, 34g of carbohydrates, and 7g of protein, making it a well-rounded start to your day.
Recipe Questions & Answers
- → How do I make the avocado pesto?
Blend ripe avocado with fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice, olive oil, salt, and pepper until smooth.
- → Can I use other nuts instead of pine nuts?
Yes, walnuts or almonds work well as substitutes and add their own unique flavor.
- → What type of bread is best for this toast?
Rustic sourdough is ideal for its texture and flavor, but multigrain or rye can offer interesting variations.
- → How should I toast the bread for best results?
Brush olive oil on both sides and toast in a skillet or toaster until golden and crisp for optimal crunch.
- → Are there dairy-free alternatives for Parmesan?
Yes, nutritional yeast can be used to maintain a cheesy flavor without dairy.