Provoleta and Avocado Toast with Chimichurri
Toasted rustic bread topped with smashed avocado, melted provoleta, and a spoonful of chimichurri verde — Argentina meets modern café brunch.
5mPrep
5mCook
1Servings
550Calories
26gProtein
Ingredients
- rustic bread thick slices
- provolone cheese
- avocado
- lemon juice
- chimichurri
- chilli flakes
- sea salt
Ingredients
- 2 whole rustic bread thick slices
- 80 g provolone cheese
- 1 whole avocado
- 10 ml lemon juice
- 30 ml chimichurri
- 1 g chilli flakes
- 1 g sea salt
Instructions
- Toast bread until golden.
- Place provolone on toast; broil or grill until melted and golden.
- Mash avocado with lemon juice and salt.
- Spread avocado over melted cheese.
- Top with chimichurri and chilli flakes.