Open-faced sourdough topped with avocado pesto, cherry tomatoes, and crisp microgreens for a fresh start.
# 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
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
13 - Flaky sea salt to finish
14 - Freshly ground black pepper to finish
# How-To Steps:
01 - Brush both sides of sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-4 minutes.
02 - Combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto evenly over each toasted sourdough slice.
04 - Top each slice with halved cherry tomatoes and a handful of microgreens.
05 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.
