Loading...

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.

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.

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.

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.

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.

Assemble 'The Bloom': Place the toasted sourdough slices on individual serving plates. Evenly pipe or spread the whipped avocado onto each slice.

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.

Add the whipped feta: Pipe or dollop the whipped feta among the avocado and tomatoes on each toast.

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.

Finish and serve: Drizzle any remaining tomato oil from the marinated tomatoes over each assembled toast. Sprinkle generously with fresh chopped dill. Serve immediately.


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.

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.

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.

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.

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.

Assemble 'The Bloom': Place the toasted sourdough slices on individual serving plates. Evenly pipe or spread the whipped avocado onto each slice.

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.

Add the whipped feta: Pipe or dollop the whipped feta among the avocado and tomatoes on each toast.

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.

Finish and serve: Drizzle any remaining tomato oil from the marinated tomatoes over each assembled toast. Sprinkle generously with fresh chopped dill. Serve immediately.
