Description
Sometimes we find beautiful, nourishing morning moments in the simplest of places—including on toast. When I’m not in the mood to cook breakfast, or don’t have the time, or just need a hearty, bready meal, I always know that I can make one of these recipes and still feel like I’m giving my body the sustenance it needs to meet the day. The trick is having some of the components prepped in advance so they’re ready to grab (such as Cashew/Sunflower Seed Cream Cheese, page 72, and my Perfect Hummus, page 239), combining different flavors and textures to keep it interesting, while also using spices like cumin, coriander, and black pepper, which help kick your digestive fire into gear.
- 10 pitted black or green olives (a mix is nice), roughly chopped
- 5 oil-packed sun-dried tomatoes, drained and roughly chopped (it’s okay if they’re still a little oily)
- 2 tablespoons chopped fresh parsley leaves
- Sea salt and freshly ground black pepper
- 2 thick slices sourdough, ciabatta, or other hearty bread
- 1/2 cup hummus, homemade (page 239) or store-bought
- Extra-virgin olive oil or chili oil, for drizzling
- In a medium bowl, toss together the olives, sun-dried tomatoes, parsley, and salt and pepper to taste. Set aside.
- Toast the bread and spread each toast with a thick layer of hummus. Spoon on the olive and sun-dried tomato mixture. Drizzle with olive oil or chili oil and serve.
