Fresh Veggie Toast (Print Version)
# Ingredients:
→ Zesty Onions
01 -
Juice from 1 lemon or lime
02 -
1/2 a red onion, sliced super thin
03 -
Season with salt and pepper to your liking
→ Herby Cream Spread
04 -
3/4 cup plain Greek yogurt (recommend Fage)
05 -
4 oz softened cream cheese
06 -
1/2 tsp sea salt
07 -
1/2 tsp onion powder for flavor
08 -
Fresh cracked pepper to your liking
09 -
1 tbsp finely diced chives, optional
10 -
1.5 tbsp fresh dill, minced (or 3/4 tsp dried dill)
11 -
2 tbsp parsley, fresh and chopped (or 1 tsp dried parsley)
→ Bread & Butter Options
12 -
One sourdough loaf, sliced up
13 -
6 tbsp butter, softened (optional)
→ Veggie Layers
14 -
2 whole heirloom tomatoes
15 -
Mash of 2 small avos (or 1 big one)
16 -
6 slices of Havarti cheese (optional)
17 -
1 long English cucumber, thinly sliced
18 -
1/2 lemon’s worth of juice
19 -
1 packet of sprouts or microgreens
20 -
6 oz bag of baby spinach leaves
# Instructions:
01 -
Grab a bowl, mix the lime juice, onions, and a dash of salt and pepper. Toss it a couple times and let it sit while prepping other stuff.
02 -
Whip up the cream cheese till smooth, then stir in the yogurt. Add the salt, onion powder, cracked pepper, and chopped herbs. Mix well till it’s creamy and everything’s blended.
03 -
Set your oven rack under the broiler. Spread butter across the sourdough slices and pop them in for about 2-4 minutes. Keep an eye on it so they don’t burn!
04 -
Slice your tomatoes, season them lightly with salt and pepper, and place them on paper towels to drain. Smash the avocados with lemon juice and a pinch of salt. Thin out your cucumber slices.
05 -
On one side of your toast, slather on the herby cream. On the other, spread the mashed avocado. Stack on the tomatoes, cucumber, pickled onions, sprouts, spinach, and cheese (if using). Slice it up and serve without delay.
# Notes:
01 -
Double the cream cheese mixture to use as a delicious dip or a sandwich spread.
02 -
Swap chives with green onions for a punchier taste.
03 -
Try adding in extra veggies like bell peppers, mushrooms, artichokes, or even pepperoncinis.