Avocado Cream Cheese & Basil Chimichurri Toast

Avocado Cream Cheese & Basil Chimichurri Toast
Print Recipe
TOTAL TIME :20minutes
  • Avocado Cream Cheese
  • 1/2 cup kite hill plain cream cheese (sub dairy cream cheese)
  • 1 medium ripe avocado
  • 2 teaspoons honey plus 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
  • roasted chopped pistachios for garnish (optional but recommended)
  1. 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.
  2. 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.
  3. 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!
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