Toast With Chimichurri Two-Ways

30 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

Toast has to be by far the quickest and easiest meal to make. You are taking bread, getting some colour on it in an oven, pan or toaster and putting sweet or savoury topping of your choice. Toasts are filling, quick to assemble and easily customizable. You can pack on pretty much whatever you are feeling like and try the craziest combinations of ingredients. These two chimichurri toasts are not your average joes; they are elevated with various flavours, textures and colours tied together with bright green chimichurri. Chimichurri is a classic Argentinian condiment that is acidic, herbal, slightly spicy and typically used on meats but can be used in other creative ways. The best part about these two toasts is that most of their toppings, like the chimichurri and avocado sauce, can be made in advance and placed in the fridge until ready to use. Both of these toasts are way too good and honestly, you will have a hard time picking which you like better! A bonus is they are both accidentally vegetarian. Each toast is a meal on its own, depending on how thick you slice your sourdough and honestly, it will give your local cafe's avocado toast a big run for its money.

Ingredients

Chimichurri

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup parsley, finely chopped
3-4 garlic cloves, finely chopped or minced
2 small red chilies or 1 red chili, deseeded and finely chopped (Thai chilis work well)
5 twigs fresh oregano leaves
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

Mushroom Toast

1 cup mushrooms, sliced (cremini, white mushrooms and oyster mushrooms)
1/2 tablespoon butter
1 tablespoon olive oil, plus extra for toasting bread
3 tablespoons ricotta
Salt and pepper, to taste
1 thick slice sourdough bread

Egg and Avocado Toast

Egg
Olive oil, for toasting bread
1 avocado, peeled and chopped
Small bunch of parsley
Small bunch of cilantro
2 garlic cloves
1 jalapeño, deseeded
Juice from 1 lime
2 tablespoons olive oil
Salt, to taste
1 thick slice sourdough bread

Directions

Chimichurri

2 Steps

Step 1

Mix all ingredients together in a bowl. Let your chimichurri sit for about 2 hours so all the flavours meld together properly.
Step 2

You can refrigerate it for up to 24 hours.

Mushroom Toast

4 Steps

Step 1

Sautée sliced mushrooms on low-medium heat with a half tablespoon of butter and tablespoon of olive oil. Sautée for about 10 minutes until mushrooms are caramelized and browned. Season with salt and pepper.
Step 2

Drizzle olive oil on toast and place your piece of sourdough in oven or toaster oven until desired doneness is achieved. You may need to flip once. Temperature of oven is flexible and toast can be made at either 400°F or on your oven's broil setting.
Step 3

Add approximately 3 tablespoons of ricotta to toasted sourdough and spread.
Step 4

Add your sautéed mushrooms on top and scoop a tablespoon of chimichurri over toast on top of mushrooms. Season with salt and pepper to taste.

Egg and Avocado Toast

4 Steps

Step 1

Add all the ingredients for avocado sauce (avocado, parsley, cilantro, 2 garlic cloves, jalapeño, lime juice, 2 tablespoons olive oil, salt and pepper) into a blender and blend until smooth and creamy. Taste and adjust salt and pepper.
Step 2

Fry egg to your taste. I prefer mine sunny side up.
Step 3

Drizzle olive oil on toast and place your piece of sourdough in the oven or toaster oven until desired doneness is achieved. You may need to flip once. Temperature of oven is flexible and toast can be made at either 400°F or on your oven's broil setting.
Step 4

Spread desired amount of avocado sauce on piece of toast, top with your egg and a tablespoon of chimichurri over egg on toast.

Ingredients

Chimichurri

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup parsley, finely chopped
3-4 garlic cloves, finely chopped or minced
2 small red chilies or 1 red chili, deseeded and finely chopped (Thai chilis work well)
5 twigs fresh oregano leaves
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste