This dish is perfect for a nutritious breakfast or as an appetizer to wow your guests. It’s sure to impress with its beautiful green pesto sauce and bright roasted tomatoes, which boast a deeper flavor than any avocado toast you’ve tried before.

Ready to dig in? Make it at home using our easy recipe below—or come enjoy it at Farm Sanctuary New York! Guests who stay in one of the charming tiny houses or cabins at our Watkins Glen sanctuary can enjoy a delicious rotating breakfast menu featuring this awesome avocado toast, Strawberries and Cream-Stuffed French Toast, a Breakfast Biscuit Sandwich, and other vegan delights.

Makes: 6 servings
Prep Time: 30 minutes
Assembly: 15 minutes

Ingredients
1 sourdough boule or baguette, cut into 2-inch thick slices
2 Tbsp vegan butter (Earth Balance recommended)
4 ripe avocados
4 Tbsp lemon juice
¼ cup vegan Parmesan (Follow Your Heart recommended)
½ cup vegan feta (Follow Your Heart recommended)
1 tsp salt
1 tsp pepper

For Pepita Pesto:
2 cups roasted pepitas
2 cups fresh spinach
2 cups extra-virgin olive oil
1 cup fresh basil leaves
1 cup vegan Parmesan (Follow Your Heart recommended)
8 Tbsp chopped garlic
3 Tbsp lemon juice
2 Tbsp sea salt (Add slowly to adjust. Storebought roasted pepitas may have added salt.)
2 tsp fresh ground pepper, or to taste

For marinated cherry tomatoes:
3 cups cherry tomatoes, halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp salt
½ tsp black pepper

Instructions

For roasted tomatoes: Place tomatoes in an oven-safe container. Drizzle with the olive oil, balsamic vinegar, salt, and pepper. Roast in oven for about 20 minutes. Remove and let cool.

For pepita pesto: While tomatoes roast, place all pesto ingredients except olive oil in blender or food processor. Pulse until incorporated but chunky. Slowly add oil until blended but not smooth. 

For toast: Spread the plant-based butter on each slice of bread on one side only. Warm a non-stick pan over medium heat. Place the bread, buttered side down, onto the heated pan. Let the bread brown for about 2-3 minutes or until golden. 

Assembly: Spread a small amount of pesto on each slice of toasted bread (about a teaspoon). Add the prepared avocado, then top with the marinated tomatoes, the remaining Parmesan, and feta (dividing evenly).