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Epicurious

Muenster Breakfast Toast with Avocado, Pistachio, and Preserved Lemon

By Chef Mary Nolan
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Ingredients

1 slice Arla Muenster cheese
1 thick slice whole-grainy seeded bread, Your toast will only be as good as the bread you use.
1/2 small avocado, pitted and peeled
1 inch piece preserved lemon, plus a splash of preserving liquid
Kosher salt
2 teaspoons pistachio, roughly chopped
1/2 teaspoon honey
1 pinch Aleppo-style pepper

Preparation

  1. Step 1

    Preheat broiler in toaster oven or conventional oven and place rack so that toast will be about 6 inches from the heating element. Place cheese slice on top of bread and place in oven on a baking sheet. Broil until cheese is melted and golden brown and bubbly in spots, about 5 minutes (watch closely as cooking times vary greatly due to oven variability).

    Step 2

    Mash avocado with a small splash of the preserved lemon liquid. Taste the mixture and add a small pitch of salt if necessary. Spread onto the top of the toast in an even layer.

    Step 3

    Using a sharp knife, cut the peel of the preserved lemon away from the flesh and julienne the peel into small strips (discard flesh). Place preserved lemon pieces evenly on top of the toast. Sprinkle with pistachios and drizzle with honey. Finish with a sprinkle of Aleppo-style pepper.

TagsToastSandwichAmericanMiddle EasternAvocadoVegetableCheeseDairyPistachioNutAleppo-Style PepperHerbs & SpicesSideMainVegetarian30 Minutes or LessBroilEpicurious
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