This Summer has really flown by. With all my traveling and many family weddings, I feel like I’ve barely had time to enjoy the markets and best produce of the year (sorry Winter). Usually, I’m overwhelmed by all the options and hyper seasonal ingredients that I spend most summer months in a recipe testing frenzy. This year I was forced to slow down and choose my cooking & baking wisely. Strawberries, definitely. Heirloom tomatoes, a peach galette, something with apricots, etc. I’m opting for quality over quantity this season before it’s over for good (I can’t believe it’s almost September). Heirloom tomatoes will soon be exclusive to California and something to long for again. But until then, I’ll make toast.
GRILLED HEIRLOOM TOAST WITH AVOCADO CHIMICHURRI (Serves 2-4) GLUTEN-FREE & VeGAN
AVOCADO CHIMICHURRI (adapted from Sprouted Kitchen)
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 avocado, cubed
- 1 jalapeño, chopped (de-seed half the pepper)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 lemon, juice and zest
- 1 tablespoon red wine vinegar
- 1/4 teaspoon maple syrup
- 4 slices GF whole-grain bread (I used Free Bread)
- 1/4 cup olive oil
- 1-2 garlic cloves
- 2-3 large heirloom tomatoes
- Flaky sea salt
- Freshly cracked pepper
- Cilantro, to serve
To make chimichurri: add herbs, avocado and jalapeño to a food processor. Pulse until smooth, then add salt, oregano, lemon, vinegar and maple. Process until well-combined, then set aside.
Heat a grill pan over medium-high heat. Brush bread with olive oil on both sides, then grill each side approximately 4 minutes or until grill marks appear and bread is golden brown. Once all bread is grilled on both sides, rub each slice with raw garlic clove. Smear avocado chimichurri over each piece of toast, then top with heirloom tomato slices, flaky sea salt, freshly cracked pepper and fresh cilantro to serve. Continue until all toasts are assembled. Serve immediately!