PrintIngredients
Scale
- 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