The Bloom Sourdough Toast
The Bloom Sourdough Toast
Ingredients
For the Marinated Tomatoes
- 250 g cherry tomatoes, halved
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon sherry vinegar
- 3 tablespoons good quality olive oil
- 1/4 teaspoon salt, or to taste
For the Pickled Radishes
- 150 g radishes, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red chili flakes, or to taste
For the Whipped Avocado
- 2 ripe avocados, pitted and scooped
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For the Whipped Feta
- 150 g feta cheese, crumbled
- 60 g cream cheese, softened
- 1 tablespoon milk
For Assembly
- 4 slices sourdough bread
- 12 fresh basil leaves, for garnish
- 2 tablespoons fresh dill, finely chopped, for sprinkling
Instructions
- 1
Prepare the marinated tomatoes: In a medium bowl, combine the halved cherry tomatoes, chopped fresh basil, chopped fresh parsley, sherry vinegar, 3 tablespoons of good quality olive oil, and salt. Toss gently to combine. Cover and let marinate at room temperature for at least 30 minutes, or up to 1 hour, allowing the flavors to meld. This will also create the 'tomato oil' for drizzling later.
⏱️ 5 min
- 2
Prepare the pickled radishes: In a small saucepan, combine the white vinegar, water, granulated sugar, salt, and red chili flakes. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly. Place the thinly sliced radishes in a heatproof jar or bowl. Pour the warm pickling liquid over the radishes, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour, or preferably longer, to allow them to pickle.
⏱️ 10 min
- 3
Prepare the whipped avocado: In a food processor, combine the scooped avocado flesh, lime juice, and salt. Process until completely smooth and creamy. If too thick, add a tiny splash of water or olive oil. Transfer to a piping bag fitted with a wide round tip, or a resealable plastic bag with a corner snipped off.
⏱️ 5 min
- 4
Prepare the whipped feta: In a food processor, combine the crumbled feta cheese, softened cream cheese, and milk. Process until smooth and creamy. If too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached. Transfer to a separate piping bag fitted with a wide round tip, or a resealable plastic bag with a corner snipped off.
⏱️ 5 min
- 5
Toast the sourdough: Toast the sourdough slices until golden brown and crisp. This can be done in a toaster, under a grill, or in a pan.
⏱️ 5 min
- 6
Assemble 'The Bloom': Place the toasted sourdough slices on individual serving plates. Evenly pipe or spread the whipped avocado onto each slice.
⏱️ 2 min
- 7
Arrange the marinated tomatoes: Spoon a generous amount of the marinated cherry tomatoes over the whipped avocado on each toast. Ensure some of the delicious tomato oil from the bowl is also included.
⏱️ 2 min
- 8
Add the whipped feta: Pipe or dollop the whipped feta among the avocado and tomatoes on each toast.
⏱️ 2 min
- 9
Garnish with pickled radishes and basil: Drain the pickled radishes and scatter them over each toast. Place 3 fresh basil leaves on top of each serving.
⏱️ 2 min
- 10
Finish and serve: Drizzle any remaining tomato oil from the marinated tomatoes over each assembled toast. Sprinkle generously with fresh chopped dill. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Bloom Sourdough Toast
For the Marinated Tomatoes
- 250 g cherry tomatoes, halved
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon sherry vinegar
- 3 tablespoons good quality olive oil
- 1/4 teaspoon salt, or to taste
For the Pickled Radishes
- 150 g radishes, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red chili flakes, or to taste
For the Whipped Avocado
- 2 ripe avocados, pitted and scooped
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For the Whipped Feta
- 150 g feta cheese, crumbled
- 60 g cream cheese, softened
- 1 tablespoon milk
For Assembly
- 4 slices sourdough bread
- 12 fresh basil leaves, for garnish
- 2 tablespoons fresh dill, finely chopped, for sprinkling
Instructions
- 1
Prepare the marinated tomatoes: In a medium bowl, combine the halved cherry tomatoes, chopped fresh basil, chopped fresh parsley, sherry vinegar, 3 tablespoons of good quality olive oil, and salt. Toss gently to combine. Cover and let marinate at room temperature for at least 30 minutes, or up to 1 hour, allowing the flavors to meld. This will also create the 'tomato oil' for drizzling later.
⏱️ 5 min - 2
Prepare the pickled radishes: In a small saucepan, combine the white vinegar, water, granulated sugar, salt, and red chili flakes. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly. Place the thinly sliced radishes in a heatproof jar or bowl. Pour the warm pickling liquid over the radishes, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour, or preferably longer, to allow them to pickle.
⏱️ 10 min - 3
Prepare the whipped avocado: In a food processor, combine the scooped avocado flesh, lime juice, and salt. Process until completely smooth and creamy. If too thick, add a tiny splash of water or olive oil. Transfer to a piping bag fitted with a wide round tip, or a resealable plastic bag with a corner snipped off.
⏱️ 5 min - 4
Prepare the whipped feta: In a food processor, combine the crumbled feta cheese, softened cream cheese, and milk. Process until smooth and creamy. If too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached. Transfer to a separate piping bag fitted with a wide round tip, or a resealable plastic bag with a corner snipped off.
⏱️ 5 min - 5
Toast the sourdough: Toast the sourdough slices until golden brown and crisp. This can be done in a toaster, under a grill, or in a pan.
⏱️ 5 min - 6
Assemble 'The Bloom': Place the toasted sourdough slices on individual serving plates. Evenly pipe or spread the whipped avocado onto each slice.
⏱️ 2 min - 7
Arrange the marinated tomatoes: Spoon a generous amount of the marinated cherry tomatoes over the whipped avocado on each toast. Ensure some of the delicious tomato oil from the bowl is also included.
⏱️ 2 min - 8
Add the whipped feta: Pipe or dollop the whipped feta among the avocado and tomatoes on each toast.
⏱️ 2 min - 9
Garnish with pickled radishes and basil: Drain the pickled radishes and scatter them over each toast. Place 3 fresh basil leaves on top of each serving.
⏱️ 2 min - 10
Finish and serve: Drizzle any remaining tomato oil from the marinated tomatoes over each assembled toast. Sprinkle generously with fresh chopped dill. Serve immediately.
⏱️ 2 min