Avocado Cream Cheese & Basil Chimichurri Toast
This combination of creaminess, tang and a touch of sweetness will have you thinking avo toast as basic!
Ingredients
AVOCADO CREAM CHEESE:
- 1/2 cup kite hill plain cream cheese sub dairy cream cheese
- 1 medium ripe avocado
- 2 teaspoons honeyplus more for garnish
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon or lime juice
BASIL CHIVE CHIMICHURRI:
- 2 ounces fresh basil leaves
- 1/3 cup minced fresh chives plus more for garnish
- 2 cloves garlic roughly chopped
- 1 1/2 tablespoons white balsamic vinegar
- 1/4 cup olive oil plus more to taste
- 1/4 teaspoon dried cumin
- 1/4 teaspoon dried oregano optional
- 1/4 teaspoon sea salt
ASSEMBLY:
- bread of choice I suggest toasted
- 1 medium ripe avocado
Instructions
- Combine all cream cheese ingredients in a blender and puree until smooth. Taste and add more salt and/or honey and/or lime or lemon juice to taste. Add to an airtight container and refrigerate at least 20 minutes.
- Clean and dry blender, then add all chimichurri ingredients. Blend until mostly processed but a few pieces of herbs remain. Taste for more oil and/or vinegar and/or spices. Adding more oil and vinegar will also thin it out, if you prefer a thinner texture. Store in the fridge in an airtight container.
- To assemble: Toast 2 pieces of bread (suggested serving, then top with a generous layer of avocado cream cheese, then fresh avocado slices, then a drizzle of chimichurri, then approximately 1/2 teaspoon honey and chopped pistachios, if using. Go LIGHT on the chimichurri to start--it is a strong flavor, albeit delicious! Avo cream cheese will keep tightly sealed for 4 days in the fridge, chimichurri 1 week. Also PS, the avo cream cheese makes for an awesome pasta sauce as well!
