Avocado Cream Cheese & Basil Chimichurri Toast


Avocado Cream Cheese & Basil Chimichurri Toast

This combination of creaminess, tang and a touch of sweetness will have you thinking avo toast as basic!
Servings 6



  • 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


  • 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


  • bread of choice I suggest toasted
  • 1 medium ripe avocado


  • 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!
Course: Breakfast, Entree, Snack
Cuisine: American
Keyword: avocado toast, chimicurri, Dairy Free, Gluten Free, Vegan, Vegetarian

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