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If I could eat pancakes, waffles or french toast every morning, I’d fucking do it. But, some mornings, I crave something from the other side of the taste spectrum, like this Pesto Breakfast Toast with Cherry Tomatoes and Avocado. I cannot go wrong with a delicious savory toast. “Things on toast” is getting done to death these days in cookbooks and food blogs everywhere and I think I am finally okay with it. Plus, I am an advocate for the anti-thigh gap movement so, I most definitely will always say yes to carbs. Topped with my recipe for pesto sauce, fresh tomatoes, sliced avocado, and a little kick of heat, these little gems will put a smile on your face and satisfy your tum tums….but you gotta eat two!
PrintPesto Breakfast Toast with Cherry Tomatoes and Avocado
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 8 slices ciabatta bread
- olive oil (for drizzling)
- kosher salt
- fresh cracked pepper
- 1 small container cherry tomatoes
- 4 cloves fresh garlic (peeled and finely chopped)
- 1/2 small red onion (finely chopped)
- 5 sprigs fresh thyme (pulled off of stems)
- 1 tbsp balsamic vinegar
- 1/4 cup pesto sauce
- 8 slices vegan swiss cheese (Daiya Brand or other favorite vegan cheese slices)
- 2 large avocados (sliced)
- alfalfa sprouts
- hot pepper sauce (for drizzling)
- balsamic glaze (for drizzling)
Instructions
- Preheat oven to 350 degrees.
Place ciabatta on a baking sheet lined with parchment paper. Lightly drizzle olive oil over ciabatta slices then, sprinkle with salt and pepper. Toast in oven for 10 minutes or until crispy. Remove from oven and set aside. Leave oven on.
Slice tomatoes in half and place in a medium bowl. Add garlic, red onion, thyme, a dash of salt and pepper, 1 tsp olive oil, and balsamic vinegar. Stir to combine and set aside.
Smear 1 tbsp pesto on each slice of toasted ciabatta. Top with cheese slices and place back in oven to let cheese melt. Remove from oven after a few minutes and place toast on a serving platter. Top with sliced avocado, cherry tomato mixture, and sprouts. Drizzle with hot pepper sauce and balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Breakfast
