Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal out of a slice of bread and a delicious spread for a topping. Hence I came up with three incredibly tasty savoury spreads that each are packed with healthy fat and protein as all of them are based on either nuts, legumes or both.
Tartines, Crostini or just bread topped with anything that looks pretty have been all over the internet for the past years. The most hyped, or in my opinion over-hyped, version would probably be the infamous avocado toast. A slice of sourdough bread topped with avocado, may it be sliced, smashed or shaped into whatever type of fancy decorative object is for sure a delicious meal, however, it is not at all sustainable toe eat avocado on the regular. Unless you grow them in your own backyard, then go ahead and by all means, eat an avocado a day to keep the doctor away. However, if you, like myself live in the northern part of the world, the chance of you having an avocado tree standing in your backyard is pretty low, which is why I want to share three delicious toppings for your next green breakfast Tartine that don’t contain any avo.
The base to a great breakfast Tartine, however, is definitely some high-quality bread. As for all things I recommend getting bread that has been produced locally, which is why I am teaming up with Schweizer Brot, who promote Swiss made bread in Switzerland. I recently had my first go at baking sourdough bread and I used some for shooting the following three recipes.
However, if I happen to not have the time and patience to bake my own sourdough bread I like to head over to my favourite bakery in Zurich, John Baker, which conveniently have one of their shops very close to where I live. Nevertheless, I am sure, there’s a local baker, just as good, close to your house too. In case there isn’t, however, there is also always the option of buying bread at the supermarket. There is Swiss baked bread available at the supermarket, you just have to check the label to find out about it. If you want some more info on that just check out my last post I did for Schweizer Brot about a year ago.
But now let’s get to my three recipes to get a delicious green Tartine, that isn’t based on Avocado.
1 bunch of dill 1 bunch of mint ½ lemon, juice and zest 100g peas, thawed 1 tbs dark almond butter 1 tsp Zatar ½ tsp salt
Add all of the ingredients into a food processor and process until still slightly smooth yet spreadable. Spread onto a slice of freshly baked bread.
1 bunch of basil 50g almonds 60g green olives, pitted 2 EL nutritional yeast 1 tbs olive oil salt pepper
Preheat Oven to 150°C. Roast almonds for 10-15 minutes until toasted and fragrant. Make sure to stir the almonds every five minutes. Add roasted almonds and the rest of the ingredients into a food processor and process until smooth and spreadable. Spread onto a slice of freshly baked bread.
40g walnuts 100g white beans 4 leafs of Swiss chard, 130g, thinly sliced 6 cloves of garlic, thinly sliced ½ tsp salt ½ tsp Sumac* 1 tbs lemon juice olive oil
Preheat oven to 150°C. Roast walnuts for 10-15 minutes until toasted and fragrant. Make sure to stir the nuts every five minutes. Heat up a generous amount (approx. 1tbs) of olive oil in a pan. Sauté Swiss Chard for five minutes, the add garlic and sauté for another fine minutes while stirring frequently. You do not want to burn the garlic and the Swiss chard, you just want to cook it. So make sure to keep the temperature fairly low. Add sautéed Swiss chard and garlic into a food processor with the rest of the ingredients and process until smooth. Spread onto a slice of freshly baked bread.* If you cannot find Sumac you can omit it and sub cumin or paprika for it. This will of course change the flavour but it will also go nicely with the rest of the ingredients.
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