Hey guys! I’m back! And, this week I am bringing you some wonderful recipe that are delicious, creative, but, more importantly these recipes will remind your spirit of the warm weather; as we dive into winter. This weeks recipes are TOAST! The inspiration for the recipes was realizing what an efficient vehical toast can be for all of these simplistic, yet gourmet ingredient pairings. It’s so varied and so versatile. With that said, below are different toast recipes sure to please.
(1) Avocado Toast w/
Shaved Watermelon Radish
& Arugula Salad
1 slice Sourdough or GF White bread
1 c arugula
1 watermelon radish (washed)
1 tsp olive oil
Spritz of lemon juice
Salt & pepper to taste
On the “toast” setting or medium, toast the bread. In a small bowl, toss the arugula with the olive oil, salt and pepper. Next, using a knife, cut along the avocado length wise. Twist the avocado to release. Gently peel the skin of the avocado away. Once completely removed, slice the exposed avocado 1/4″ thick. Then, using a mandalin or knife, thinly slice the watermelon radish. 4-5 slice should suffice. After, top the toasted bread with the arugula salad, then lightly add the slice avocado and sightly press in the forward motion, to evenly spread. Then, spritz desired amount of lemon juice atop the avocado and place the shaved watermelon radish on top. Last, top with salt (flaked is preferred) and serve. Enjoy!
(2) Ricotta Toast w/
Sliced Beets, Caramelized
Onions topped w/ Whole
1 slice Pumpernickel or GF Bread
1/4 c whole-milk ricotta
1 yellow beet
1 red beet
1/2 med yellow onion (2 tbsp. caramelized onions)
1 tsp butter
2 tsp olive oil
1-2 tsp whole grain mustard
Salt & pepper to taste
On a cutting board, cut your onion in half, then remove the outer skin. Then, slice the onion horizontally. Heat a skillet over low-med, add the butter and oli. Then, add in the onions. Allow them to cook “low-and-slow”, only stirring in the pan every so often. This process should take 30-45min. You want the sugar to caramelize-giving them the amber color. Remove from heat and set aside to cool. Take out the ricotta about 5mins before ready for use.
On the “toast” setting or medium, toast the bread. Next, rinse and peel your beets. *SEE CHEF NOTE BELOW* Then, using a mandalin or knife, slice the beets about 1/8″ thick. On the toast, spread the ricotta, layer the sliced beets atop-alternating the yellow and red slices, evenly spread the caramelized onions. Lastly, top with the whole grain mustard, flaked and pepper.
(3) Mascarpone & Preserve Toast
on Honey Wheat of GF bread
1 slice of Honey Wheat or GF Bread
2 tbsp mascarpone
1 tbsp preserves (of choice-we like our Rosewater Rosemary Strawberry preserves)
Remove the mascarpone from the fridge 10mins before use. Next, on the “toast” setting or medium, toast the bread. Allow to the toast to rest and cool for 5mins. Apply the room temp mascarpone to the piece of toast. Lastly, top with the preserves, spreading evenly atop the mascarpone. Enjoy!
Photography by: Meghan Elizabeth Photography