A fresh, simple, and seasonal take on an all time favorite dish. Toasted whole wheat bread slathered in herbaceous goat cheese and topped with fresh avocado and pickled carrot ribbons. This dish will put you in the Springtime mood!
Who else is so ready for Spring?!?! 🙋🏼
This is always the time of year where I start getting mad at Chicago and get the urge to move somewhere warm.
It’s March, the month the days get longer again, the stores start stocking their beautiful, floral, bright outfits, and Springtime officially starts.
Problem is, in Chicago, March is basically still winter. It’s still gray, overcast, snowy, and super SUPER cold. Yesterday, it was literally 20 degrees, and with the windshield, felt like 5 degrees. I still have to wear my heavy duty winter coat, boots, scarves, hats and, gloves, and am no where close to getting out my spring clothes. Sigh*
But since moving is not a possibility and it looks like Spring is nowhere in sight, I am going to get in the Springtime mood with some delicious, fresh, vibrant dishes.
Like my new take on a classic: Spring Avocado Toast.
It screams Spring to me with the creamy herbaceous goat cheese spread and bright, vibrant pickled carrots. Plus, the green and orange colors are reminiscent of the growth and freshness of Springtime. Best yet, it’s simple to make and super delicious.
Let’s get to making this toast!
Most of this toast is assembly. The only thing that requires some prep time is the pickled carrots. Simply take 3-4 carrots and cut them into ribbons. I do this by using a vegetable peel to make the ribbons.
Mix together rice wine or apple cider vinegar, honey, and salt, and toss the carrots in the mixture. Allow to sit for at least an hour. The longer they sit, the more the carrots take on the tangy, bright pickling liquid and the more flavorful they become. You can pickle the carrots beforehand and store them in the fridge for about a week or a little longer.
Now its time to assemble. First, toast your bread. You guys know that my favorite whole wheat bread is from Angelic Bakehouse. It’s made with fresh, wholesome ingredients and tastes great.
Next, slather on a generous amount of herbed goat cheese. I used Boursin cheese because it spreads well and already has the herbs mixed in. You could also buy herb goat cheese and make it creamier with a little milk or even whip your own goat cheese and fresh herbs. I decided to go the simple route with this one and use a high quality store bought option (sometime quick and easy is the way to go!).
Finally, top with avocado slices and the pickled carrots. If you are feeling fancy, you can also drizzle with olive oil, red pepper flakes, and sea salt (it adds a little extra pizazz and flavor!).
There you have it. The perfect, vibrant, seasonal take on avocado toast. The weather may not be cooperating, but I am going to get in the Springtime mood with good, fresh food. Who’s with me?!? 🌺 🌸 🌹
Spring Avocado Toast
A fresh, simple, and seasonal take on an all time favorite dish. Toasted whole wheat bread slathered in herbaceous goat cheese and topped with fresh avocado and pickled carrot ribbons.
- 4 slices of bread I used Angelic Bakehouse
- 1/4 cup goat cheese spread I used Boursin
- 1 avocado sliced thinly
- 3 carrot cut into ribbons
- 2 tablespoons rice wine or apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- Pinch sea salt
- Punch red pepper flakes
- Pinch sesame seeds or chia seeds
Mix together the vinegar, sugar, and salt. Toss the carrot ribbons in the pickling liquid and allow to pickle for at least an hour.*
Toast the bread. Slather on the goat cheese spread. Top with avocado slices and pickled carrot ribbons. Garnish with sea salt, chia/sesame seeds, and red pepper flakes. Finally, drizzle with a little olive oil.
Serve and enjoy!
You can pickle the carrots ahead of time. They will store in the fridge for at least a week.