Avocado Cream Cheese & Basil Chimichurri Toast (Edit recipe)

Inspired by my favorite items at The Box Bakery in Nashville, TN, this combination of creaminess, tang and a touch of sweetness will have you thinking avo toast as basic!

25 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	13 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	325 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 6

Ingredients

.5 cup Kite Hill Cream Cheese, (sub dairy cream cheese)
1 Avocado, medium, ripe
2 tsp Honey, (plus more for garnish)
.25 tsp Sea Salt
1 Tbsp Lime Juice, freshly squeezed (lemon juice works too)
2 oz fresh Basil
.333 cup Chives, fresh, minced (plus more for garnish)
2 cloves Garlic, roughly chopped
1.5 Tbsp White Balsamic Vinegar
.25 cup Extra Virgin Olive Oil, plus more to taste
.25 tsp Ground Cumin, ground
.25 tsp dried Oregano, (optional)
.25 tsp Sea Salt
Bread, of choice, I suggest toasted
1 Avocado, medium, ripe
Roasted and Salted Pistachios, chopped, for garnish (optional but recommended)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all cream cheese ingredients in a blender and puree until smooth. Taste and add more salt and/or honey and/or lime or lemon juice to taste.
Add to an airtight container and refrigerate for at least 20 minutes.
Clean and dry blender, then add all chimichurri ingredients. Blend until mostly processed but a few pieces of herbs remain. Taste for more oil and/or vinegar and/or spices. (Adding more oil and vinegar will also thin it out, if you prefer a thinner texture.)
Store chimichurri in the fridge in an airtight container.
To assemble: Toast 2 pieces of bread (suggested serving, then top with a generous layer of avocado cream cheese, then fresh avocado slices, then a drizzle of chimichurri, then approximately 1/2 teaspoon honey and chopped pistachios, if using. (Go LIGHT on the chimichurri to start--it is a strong flavor, albeit delicious!)

Notes

Avocado cream cheese will keep tightly sealed for 4 days in the fridge, chimichurri 1 week. // The avocado cream cheese makes for an awesome pasta sauce as well!