Charlie's Avocado Toast

Spring has sprung! The days are getting warmer and longer, sun is shining, and our garden is off to a wonderful start. We love this easy tartine/ toast for a quick breakfast, lunch, or even snack. The possibilities are endless! While we love using fresh, seasonal produce for this toast, anything goes. This is great recipe to use up some of those extra herbs or veggies that have been waiting to be used – plus it’s super quick, easy, and customizable to taste and preference.

Fresh herbs make all the difference!

First, the bread – we need a nice, sturdy bread to hold onto all that yummy goodness we’re about to pile on top. We like buying an unsliced boule, with some seeds or grains to really bring a punch. Slice your bread nice and thick so it doesn’t get soggy once the cream cheese and veggies are on top.

We top our toast with some whipped herbed vegan cream cheese (we use Tofutti, but feel free to use your favorite – you could even swap out vegan cream cheese for vegan butter). It’s a perfect complement to the crunch of some fresh snap peas and watermelon radishes.

After the whipped cream cheese (our recipe below), the toppings are up to you! Avocado is a must, and to keep things spring-like and seasonal, we also threw on some fresh snap peas, shaved asparagus, and sliced watermelon radish. Top it off with some herbs or greens of your choice, or don’t – and munch away!

Charlie’s Avocado Toast

INGREDIENTS:

For the whipped cream cheese:

1 tub of vegan cream cheese (Tofutti is our fave)

1/2 to 3/4 shallot, cut into big pieces

Chives, chervil or dill, parsley

For the toast:

Your favorite type of bread

Avocado

Fresh veggies (snap peas, shaved asparagus, sliced watermelon radish)

DIRECTIONS:

Put the shallot a food processor and pulse until diced – don’t worry if it’s not super small yet, it will chop more when we add the herbs and cream cheese. Rough chop the herbs and add to the chopped shallot – pulse a few more times to combine.  

Using a spatula, add the entire tub of cream cheese. Whip together until herbs and shallot are well incorporated. *We didn’t add any salt or pepper to our whipped cream cheese, as we seasoned the entire toast once it was assembled – if you’ll be using this for other dishes, or just storing in the fridge as a snack or tip, feel free to season to taste.*

Toast your bread to a medium toast – we enjoy ours on the crispy side so it holds up well. While the bread is still warm, drizzle some olive oil onto the toast and top with the whipped cream cheese.

Use a food processor to do the hard work!

Now onto the veggies! We like to prep these ahead of time, so once the bread is done toasting, it’s just building from there. For the toast pictured, we used sliced avocado, shaved asparagus, snap peas, and watermelon radish. Get all your veggies prepped ahead of time so you can enjoy while the toast is still warm – trust us! No cooking required for the asparagus – just grab a peeler and peel a few layers all around the asparagus spear. Store the shaved asparagus in a bowl or container with cold water. Same goes for the watermelon radish – shave or slice as thin as you can, and store in cold water for later. For the snap peas, we quickly blanched ours in boiling water to bring out the snap and color.

Boil a small pot of water, add your snap peas for just about 10 seconds or until they turn a nice bright green, then place into an ice bath. You can slice these up too or leave them whole. Either way, it’ll still taste great. We topped ours with some fresh chopped herbs and greens for a nice springtime brunch. 

We hope you enjoy!

Chef Amanda