make 2 servings and takes about 15 minutes, nut free, soy free & gluten free option
2 slices sourdough bread, 1/2 inch or slightly thinner if desired
2 large or 3 small garlic cloves
3 tablespoons olive oil + a drizzle
2 tablespoons nutritional yeast
1/2 teaspoon mellow white or chickpea miso
1 cup cherry tomatoes, quartered
1 tablespoon fresh oregano, not packed
1 tablespoon fresh thyme, not packed
1 cup fresh basil, not packed
Splash of lemon juice, about ½ teaspoon
Fresh pepper & sea salt, to taste
In a mortar in pestle*, add the garlic, olive, oil, nutritional yeast, and a just a pinch of salt and pepper and mash until you are left with a smooth paste. Spread the mash evenly over both sides of bread slices, coating every square inch of each side. Bring a skillet to medium heat and grill the bread on each side for 3-4 minutes, until golden brown, checking often to make sure not to burn. Once removed from the skillet, spread a paper thin amount of the miso on only the top of each piece of toast.
For the topping, finely chop all of the fresh herbs and add them to a mixing bowl along with the tomatoes, splash of olive oil & lemon juice, and a pinch of salt and pepper to taste. Mix well and spoon onto toast. Serve immediately.