JACKFRUIT PESTO TOASTS

JACKFRUIT PESTO TOASTS

These jackfruit pesto toasts turned out amazing and I couldn’t be happier with it. The pesto is loaded with fresh herbs and lemon juice to give this dish a fresh, citrusy twist. Originally, I was going to use soy curls to recreate the taste and texture of chicken but all I could get my hands on was cubed jackfruit. The texture of cubed jackfruit is fibrous and very similar to that of roasted chicken. Once we ate them, we were so happy with how the jackfruit turned out on them! It was perfect. Soy curls still would work great if you can only get your hands on those though!

We topped these sourdough toasts off with fresh roma tomatoes and a layer of melted vegan parm to top. Sourdough happens to be one of our favourite breads and we love the huge crunch it brings to this recipe. You can choose another bread of your liking of course. These can also be served as sandwiches instead, but we preferred the open face method! We hope you love these yummy jackfruit pesto toasts. Enjoy and be sure to tag us on socials (Instagram, Facebook) @plantbasedrelationship!

Check out our other jackfruit recipes here!

JACKFRUIT PESTO TOASTS

Recipe by plantbasedrelationshipCourse: Appetizers, LunchCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 4 1 inch thick slices of sourdough bread

  • 2 tbsp vegan mayo

  • 1 cup vegan mozzarella

  • 1 roma tomato

  • 1 can cubed jackfruit (strained and dried)

  • For Pesto
  • 1 cup fresh basil leaves

  • 2 tbsp pine nuts

  • 2 tbsp vegan parmesan cheese

  • 2 cloves garlic

  • The juice from 1/2 a lemon

  • A pinch of salt and black pepper

  • 2 tbsp avocado oil

Directions

  • Prep: Add all pesto ingredients into a food processor or blender and pulse until almost smooth. Use hands to pull apart jackfruit and remove any big seeds. Slice roma tomato into thin slices. Preheat a large skillet on medium heat and add 1 tbsp of avocado oil or cooking oil of your choice.
  • Once pan is hot add chunks of jackfruit and pan fry for 5 minutes before adding the pesto to the pan. Thoroughly toss jackfruit to make sure each piece is coated in pesto. Preheat oven to 425 degrees.
  • Spread a thin layer of vegan mayo on each slice of sourdough. Use a spoon to evenly distribute the pesto jackfruit. Top each toast with fresh roma tomato slices and vegan mozzarella shreds. Bake at 425 degrees for 7-8 minutes or until bread is crispy and cheese is melted. Serve and enjoy.

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