Pickled Avocado Toast with Pesto and Fruit
Ingredients
- Avocados
- 1 part apple cider vinegar
- 1 part water
- 1/2 part coconut sugar
- Salt to taste
- Fennel seeds
- Garlic cloves
- Black peppercorns
- Chilli flakes
- Sourdough bread
- Basil-hemp seed pesto
- Orange slices
- Vegan cheese
- Pomegranate molasses
- Papaya slivers
Preparation
Bring apple cider vinegar, water, coconut sugar, salt, and spices to a boil in a pot until sugar dissolves completely.
Let the mixture cool to room temperature.
Prepare the avocados by slicing or cubing them and place them in the cooled liquid.
Refrigerate the pickled avocados until needed; this can extend their life for up to two weeks.
Toast a slice of sourdough bread until golden.
Smash the pickled avocado slices on top of the toasted bread.
Layer with basil-hemp seed pesto.
Add a couple of slices of orange on top.
Sprinkle with vegan cheese scraps.
Drizzle lightly with pomegranate molasses.
Add cracked black pepper to taste.
Serve with papaya slivers on the side and enjoy.