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Basil Pesto, Whipped Goats Cheese and Avocado Toasted Sandwich

Margie Nomura: This is such a good sandwich. It’s a great vegetarian option and the whipped goats cheese is a revelation. Alone it makes a great topping for canapes or use it as the base for an easy roasted beetroot salad with lentils and walnuts. For this sandwich toasting the sourdough bread is key so you get the gorgeous contrast of textures against the cool whipped cheese and just the right amount of crunch.

  • Preparation time: 20 min(s)
  • Cooking time: 10 min(s)
  • Servings: 2

How to make

  1. Begin by making the whipped goats cheese. Simply add the peeled crushed garlic clove, goat cheese, cream cheese, red pepper flakes, lemon and black pepper to a food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses.
  2. Once the whipped goat cheese is fully combined, taste, adjust seasoning as you like and get the rest of your ingredients ready for sandwich assembly. This whipped goats cheese is delicious just as it is on crostini for a delicious canape, or add a little fresh fig or parma ham – so good!
  3. To make the pesto toast the pine nuts in a dry pan until golden brown. (This is a very important step)
  4. Transfer to a food processor and let cool.
  5. Add the basil, garlic and oil and blitz until mostly smooth.
  6. Pour into a bowl and stir through the finely grated Parmesan. Season with 1/2 teaspoon of Maldon. Taste and add the remaining salt if you think it needs it.
  7. Toast your Seven Seeded Bread – I always like to do this in a pan with a little olive oil until golden, but you can also just do it in a toaster if you like
  8. Spread a generous layer of pesto on one slice of the toast, and a generous layer of the avocado mash on the other slice. Top the avocado with the whipped goats cheese – either just spreading it on or I like to pipe a thick layer on if I’m feeling fancy. Top with the tomato slices and the rocket and sandwich together
  9. Utterly delicious!