Tomato anchovy sourdough

20250419 #breakfastdiary 1377, 14°C/drizzle I had one unripe avocado that I'd been checking on for days, and today was finally the day. I figured it looked ripe enough to spread on sourdough like a paste, but when I cut it open it turned out to be way past ripe — spoiled. After thinking it over for a second, I pivoted to an anchovy bruschetta-style instead. Confucius said excess is as bad as falling short. Approx. 350kcal tomato anchovy sourdough, a lesson in #moderationisbest

1 slice sourdough, 1 tomato, a little anchovy, 1T basil pesto, a little basil, pepper, olive oil

1. Brush sourdough with olive oil and toast crisp in a hot pan. 2. Finely chop the tomato. 3. Plate the sourdough, spread with basil pesto, then top with tomato, anchovy, and basil in that order. Finish with pepper and olive oil.