Avocado toast is a lovely thing. We Californians are known for our devotion to the luscious green tartine — and actually, to anything tartine. Cleverly topped toasts make wonderful, easy breakfasts, and they look pretty fab on Insta, too.
Olivia Colt, founder of East Bay-based Salt & Honey catering, likes spreading her toast with a dollop of lemony yogurt, topped with garlicky chickpeas. It’s a protein-packed combination, and one that’s nowhere near as spendy as those trendy avocados.
Pre-pandemic, Colt’s catering company was known for its locally-sourced, seasonal spreads served at weddings, splashy parties and corporate events for Facebook, Google and other companies. This spring, Colt pivoted to home-delivery for her fresh market pantry boxes, available in omnivore and vegetarian versions, and fun food kits that include a Pasta Night Kit and a Sourdough Starter Kit.
(Confession: That sourdough starter is responsible for an entire, obsessive summer’s worth of sourdough loaves, tasty pizzas, herby crackers and English muffins at our house. We are considerably rounder now. And we’re thinking this mixture of lemony yogurt, garlicky chickpeas, crisp asparagus and fresh herbs would be fab on our sourdough bread.)
Here’s how Colt’s Garlicky Chickpea Toast is topped, with enough ingredients to top a loaf’s worth of breakfast tartines — and components that would make great lunches, too.
Garlicky Chickpea Toast with Lemon Yogurt
Ingredients
7-ounce container plain Greek yogurt
Grated zest from two lemons, divided use
1/3 cup lemon juice, divided use
Salt and pepper
¼ cup extra-virgin olive oil
3 cloves garlic, minced
½ cup dried chickpeas, rehydrated and cooked (or 1 cup canned chickpeas, drained and rinsed)
1 bunch asparagus, cut into ½ -inch pieces
½ teaspoon red pepper flakes
¼ cup finely chopped fresh herbs, such as parsley, chives, basil and mint
Sliced crusty bread, toasted
Instructions
In a small bowl, combine the yogurt, 2 tablespoons lemon juice, zest from one lemon and a pinch of salt and pepper. Refrigerate until ready to use.
Heat olive oil in a saucepan over medium heat, add garlic and cook for one minute until fragrant. Add chickpeas and asparagus and cook, stirring occasionally, until asparagus is just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh herbs. (This mixture is great served hot or cold.)
To serve, spread a dollop of lemon-yogurt onto a piece of toasted bread. Top with a heaping spoonful of chickpea mixture. Finish with a pinch of salt and pepper and serve.
— Courtesy Olivia Colt, Salt & Honey Catering
The Link LonkSeptember 03, 2020 at 08:55PM
https://www.mercurynews.com/2020/09/03/forget-avocado-toast-try-this-garlicky-lemony-creamy-alternative-instead/
Forget avocado toast – try this garlicky, lemony, creamy alternative instead - The Mercury News
https://news.google.com/search?q=forget&hl=en-US&gl=US&ceid=US:en
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