Piling a bunch of delicious healthy things onto toasted sourdough bread is one of my favourite meals when I want something satisfying yet super quick for dinner. This is a loose recipe in the sense that you need to taste it to get the balance right. It's going to require a lot more olive oil than you might intuitively put. The olive oil is basically the sauce. I add a dash of balsamic vinegar and a bit of maple syrup at the end for acid and a bit of sweetness. When you take a bite of this toast, everything on top should almost taste marinated. Like it was packed in oil, and you spooned it out of a jar.
This is only one version of the toast I have made, it might be my favourite to date. Once you get the hang of dressing things with olive oil and vinegar with lots of garlic, salt and pepper....you will undoubtedly start throwing together all sorts of combinations.
I don't always add beans, sometimes it's just fresh chopped tomato and kale, with maybe some vegan feta tucked in. (pictured below) Of course you could use spinach, chard, any beans that you like.
Leeks make it special. There's something addictively good about a toast that includes them in the mix. They get buttery soft and have a sweet onion flavour that's to die for. If you want to add a splash of white wine while the leeks are cooking, it's a nice option too. I don't always have wine on hand, but it's definitely good and the alcohol burns off in case that's a concern.
If you don't like sundried tomatoes, try adding olives! A smear of olive paste on the toast or chopped pieces. I could also see using pesto for a flavour punch. Options are endless.
For this recipe, I used Ace Bakery sliced sourdough. It comes in a big loaf, pre sliced at the Atlantic Superstore. The slices are large and oblong. 4 slices were enough for the amount of filling. Of course, any good quality store bought sourdough would be great! I'd probably slice the slices just a BIT thicker than theirs, but alas, it's often the only sourdough I can find near me.
Hey! I'm Trisha