"Just trying to be as chill as this cucumber toast on this very hot day! I used gluten-free buckwheat sourdough bread toasted it and spread some almond based cream cheese topped them off with mashed avocado in olive oil + lemon and salt + pepper, shaved cucumber, and finished them off with lemon zest, crushed red chili flakes, and sesame seeds. this heat makes me not want to turn my stove or oven on. so glad you can add just about anything to toast! headed off to work in a bit. hope today is good to ya!"
Buckwheat Sourdough Toast with Almond Cream Cheese, Avocado Mash, and Cucumber Ribbons
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- Recipe Card
Prep time 8mins
Cook time 2mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 slices gluten-free buckwheat sourdough bread
- 2 tablespoon almond-based cream cheese
- 1 ripe avocado
- 1 teaspoon olive oil
- juice of 1/2 small lemon
- salt and pepper, to taste
- 1/2 cup shaved cucumber ribbons
- Garnish with lemon zest, crushed red chili flakes, and sesame seeds
Method
Step 1
Toast the sourdough bread slices in a toaster oven.
Step 2
In a bowl, mash the avocado with olive oil, lemon juice, and a pinch of salt and pepper. Set aside.
Step 3
Once the bread is toasted, spread the cream cheese onto each slice of toast.
Step 4
Then, top with the mashed avocado and shaved cucumber ribbons.
Step 5
Garnish with lemon zest, crushed red chili flakes, and sesame seeds.