Sourdough toast with sun-dried tomato spread is an absolute delight. Creamy with rich flavours of tomato topped with peppery watercress salad and toasted sunflower seeds. A great brunch dish as well as a light lunch or starter.
This recipe makes two large toasts, perfect for a light lunch or a breakfast for two people. You can make your own sun-dried tomato spread or just use premade and store-bought for simplicity.
For the Sun-dried Tomato Spread you need:
6 sun-dried tomatoes in oil
½ a clove of garlic, minced
A good pinch of sweet paprika powder
Salt and black pepper after taste
6-8 tablespoons of neutral-flavoured cream cheese, regular or vegan
How you make the sun-dried tomato spread:
Drain most of the oil from the sun-dried tomatoes and add them to a mixer or food processor.
Add a pinch of salt, black pepper, sweet paprika powder and garlic to the mixer.
Pulse or mix until smooth.
Add the cream cheese, a bit at a time and mix to combine. You should end up with a soft and spreadable past, but not runny.
For the toast and toppings, you need:
2 large slices of sourdough toast
6 slices of radish
6 slices of cucumber
2 teaspoons of toasted sunflower seeds
Flaky sea salt to taste
This is how you make the toast:
Lightly toast the sourdough slices.
Add a good layer of sun-dried tomato spread to both of the toasts.
Add a handful of watercress, three slices of cucumber and radish to each toast.
Top with toasted sunflower seeds and flaky sea salt.
Enjoy straight away as a light lunch, brunch, breakfast or starter. You can keep the sun-dried tomato spread in the refrigerator for up to a week.
