Pistachio Butter and Goat Cheese Toast
Remember that honey rosewater pistachio butter recipe I posted last week? Well, I’m already out of my stash and it’s all thanks to my excessive consumption of this recipe right here. Whoops.
I gotta be honest, though. This is barely a recipe. In the best possible way. I mean, it’s a toast. So once you’ve got the pistachio butter, you just need to do a little toasting, spreading, crumbling, drizzling and dropping and you’re good to go. It makes for a wonderfully simple but ridiculously good weekday breakfast. And it can also be eaten while driving, which is an important qualifier for weekday breakfast in my humble opinion.
Pistachio Butter and Goat Cheese Toast (1 serving):
I’m not going to get too specific with quantities here, because again – toast. But I think you’ll be fine.
- 1 slice of sourdough
- Pistachio butter
- Goat cheese (I used maybe a half oz)
- A drizzle of honey
- A few twists of freshly ground black pepper
- Pomegranate seeds
- Toast the bread (I use the stove, but your preferred toasting method is more than ok).
- Spread some pistachio butter on the toast. Then crumble some goat cheese on top of that. Drizzle some honey on top (don’t be afraid to be generous here), then follow that with a few twists of freshly ground black pepper and a little handful of pomegranate seeds.
And that’s truly it, friends. I told you this was an easy one. As always, if you make this, I’d love it if you’d leave me a comment here or on Instagram! Now let’s make pistachio toast a thing.