Recipe
- This Spanish-style tomato toast might just be the best thing since sliced bread! (Definitely the best thing since avo toast anyway.) Drizzled in fragrant basil oil and bursting with fresh flavours, it’s bound to become a staple in your breakfast rotation.
You will need
Serves 1-2
For the tomatoes:
- 1 large ripe tomato or 1 punnet cherry tomatoes
- Salt and pepper, to taste
For the basil oil:
- 1 bunch basil, leaves picked (plus extra small leaves to serve)
- 125ml extra virgin olive oil
- Pinch of salt
- Pepper
To serve:
- 2 slices sourdough, toasted
- Plant-based soft cheese
- Dukkah
Recipe: Therese Toohey
Directions
-
Step 1
Add the tomato to a blender and blend for a few seconds until mostly smooth but still slightly textured. Pour into a bowl and season with salt and pepper to taste.
-
Step 2
To make the basil oil, add the basil leaves, olive oil, salt, and pepper to a blender and blend until smooth and vibrant green.
-
Step 3
Now assemble: Toast the sourdough slices until golden, then spoon the blended tomato generously over the toast, dollop on the plant-based soft cheese, and drizzle with the basil oil. Finish with a sprinkle of dukkah, extra salt and pepper, and a few fresh basil leaves. Enjoy!
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Recipe: Therese Toohey
