Ingredients

The following ingredients have 4 Servings
  • 1 peeled (seeded and mashed avocado)
  • juice of ½ lemon
  • 2 tablespoons of pomegranate seeds
  • 1 tablespoon of crumbled cotija cheese
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • 2 golden beets
  • 2 red beets
  • 1 cup of whole milk ricotta
  • zest of 1 lemon
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • ½ cup of crème fraiche
  • 1 thinly sliced Bartlett pear
  • 2 tablespoons of chopped pecans
  • 2 tablespoons of crumbled blue cheese
  • 1 tablespoon on honey
  • 2 toasted slices of gourmet bread
  • ½ cup of whipped cream cheese
  • 2 ounces of smoked salmon slices
  • 10 thin cucumber slices
  • 10 thin radish slices
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • 1 large sweet potato
  • ¼ cup of crème fraiche
  • 10 rosemary leaves
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • ½ teaspoon of olive oil
  • 1 packed cup of baby spinach
  • 2 crisp cooked prosciutto slices
  • 2 hardboiled eggs
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • ½ cup of goat cheese
  • 1 tablespoons of heavy cream
  • 1 teaspoon of lemon juice
  • ½ cup of arugula leaves
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
  • micro greens
  • lemon zest
  • orange zest
  • sliced chives
  • crushed red pepper flakes
  • sea salt
  • fresh cracked pepper

Instruction

  • Avocado Toast: combine the avocado, lemon juice, and salt and pepper and mix. Spread on the toast and top off with pomegranate seeds, cotija cheese, and microgreens.
  • Beet Toast: Cut the ends off of the beets and place them in a pan with ½ cup of water and cover in foil. Bake at 375° for 40 to 45 minutes or until tender. Remove the beets and peel, and slice thin.
  • Whip the ricotta with the lemon zest, salt, and pepper and spread on toast and top off with the sliced beets. Garnish with lemon and orange zest.
  • Pear Toast: Spread the crème Fraiche on the toast and top off with sliced pears, honey, blue cheese, and pecans.
  • Salmon Toast: Spread the cream cheese on toast and add on the smoked salmon slice with sliced cucumbers, radishes, and chives.
  • Sweet Potato Toast: Bake the potato at 375° for 60-70 minutes or until soft. Remove the peel and mash with salt and pepper. Spread the mashed sweet potato on toast and add on crème Fraiche and rosemary leaves.
  • Egg Toast: In a sauté pan over medium-high heat with olive oil add the spinach and sauté until it is slightly wilted. Season with salt and pepper and add it to toast with crisp-cooked prosciutto slices and a hard-boiled egg cut in half. Garnish with salt, pepper, and crushed red pepper flakes.
  • Goat Cheese Toast: Whip the goat cheese with lemon juice, and salt and pepper in a standing mixer with the whisk attachment until light and fluffy. Spread on toast and top off with arugula leaves and lemon zest.