Clonakilty Whitepudding Avocado Toast – Go To Town On Taste

Clonakilty Whitepudding Avocado Toast – Go To Town On Taste

Serves: Serves 2 • Prep Time: 15 mins • Cook Time: 15 mins

Give your brunch some bite with crispy Clonakilty Whitepudding, smashed avocado, creamy feta and a sweet-and-smoky pepper relish, all piled onto thick toasted sourdough. 

Ingredients

2 thick slices of sourdough bread 

1 tbsp olive oil, for frying 

150g Clonakilty Whitepudding, sliced into rounds 

2 avocados 

1 tbsp lemon juice 

1/2 tsp flaky sea salt 

50g feta cheese, crumbled 

1/2 tsp chilli flakes 

Fresh parsley, roughly chopped, to finish 

For the pepper relish: 

100g roasted red peppers  

1 small clove garlic, crushed 

1 tsp red wine vinegar 

1 tsp honey 

Method

  1. For the pepper relish, combine the roasted peppers, crushed garlic, red wine vinegar, and honey in a small bowl. Season to taste and set aside. 
  2. Toss the chopped avocado with the lemon juice and flaky sea salt. Heat the olive oil in a frying pan over medium heat.
  3. Cook the Whitepudding rounds for 2–3 minutes per side until golden and crisp. 
  4. Toast the sourdough until golden and crisp. Spread a generous layer of pepper relish over each slice of toast, then top with the avocado. 
  5. Arrange the warm Whitepudding rounds on top and scatter over the crumbled feta and chilli flakes. 
  6. Finish with fresh parsley and an extra pinch of chilli flakes to serve.