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Turkey and tomato toasts with salsa verde
heartfoundation.org.au|Helpline 13 11 12

Turkey and tomato toasts with salsa verde

10 minutes (preparation 15 minutes)
Serves 4
  • 3 large tomatoes, cut into 1½ cm thick slices  
  • 4 x 50g slices mixed grain sourdough bread 
  • 1 large avocado, coarsely mashed  
  • 250g skinless roast turkey breast slices 
  • 60g baby rocket and spinach leaves, to serve 

Salsa verde 

  • 1 cup firmly packed basil leaves  
  • 2 green shallots, thinly sliced 
  • ¼ cup olive oil 
  • 1½ tablespoons white wine vinegar 
  • 1 teaspoon Dijon mustard 
  • ¼ cup pepitas, lightly toasted (see tip) 
  1. To make salsa verde, process basil, shallots, oil, vinegar, mustard and 2 tablespoons pepitas in a food processor until finely chopped and well combined. Transfer to a small bowl. Season with freshly ground pepper. 
  2. Heat a lightly oiled grill pan or barbecue plate over a high heat. Add tomato slices and cook for 1-2 minutes on each side until lightly charred.  
  3. Meanwhile, lightly toast bread slices. Spread with avocado. Top with turkey and tomato slices.  
  4. Spoon salsa verde on top. Sprinkle with remaining pepitas. Serve with rocket and spinach leaves.  

Tips 

  • Try this recipe as a tasty way to enjoy leftover Christmas turkey. 
  • You can swap any lean roast meat for turkey eg. beef, pork, lamb or chicken. 

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