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TODAY WE EAT TOAST

There is something so good about a crispy piece of toast. You know what can make it even better?! Adding delicious toppings and creamy cheese. I am always looking for interesting ways to incorporate fruits and vegetables into my meals.  These toast recipes are a fun and delicious way to add a rainbow of color to your diet. They are great as a snack, appetizer, or meal in and of themselves.  Some have a rich-savory flavor and others are lightly sweet. I hope you find one to suit whatever mood you may be in.

 

MUSHROOM-THYME TOAST

I have been on a pretty strong avocado toast kick for some time now. As I was digging through my fridge the other day it occurred to me that some of my favorite flavor combos would work on a toast or crostini. I started with mushroom and thyme. I just love the woody flavor of mushrooms with the lemony and earthy flavors of thyme. This toast never disappoints, it is easy and delicious. I love making it for breakfast and adding a fried or poached egg to the top.

  • 1 tablespoon of olive oil

  • 1 cup of finely diced mushrooms (baby bella’s, button, or cremini all work well)

  • 1 teaspoon of fresh thyme pulled off the stem

  • 1 generous pinch of sea salt

  • 1 generous pinch of pepper

  • 2 pieces of bread (I like Udi’s Gluten Free Millet Chia Bread)

  • 2 tablespoons of Sheep Milk Ricotta (I like Bellwether Farms)

  • Optional: fried or poached egg

Dice your mushrooms into small pieces. Heat the olive oil in a skillet over medium heat. Once hot add in your mushrooms, stirring until all of the pieces are coated in the oil. Add in thyme, salt, and pepper. Combine all ingredients by lightly stirring. Continue to let cook until pieces begin to brown, stirring gently every couple of minutes. Once all of the bits are golden brown turn off the burner and let the mushrooms sit.

Toast your bread till golden brown. Spread 1 tbsp of ricotta on each piece of toast. Scoop the mushroom mixture on top of the ricotta. Enjoy!!!

 

FIESTA TOAST

My love for Mexican food is pretty strong.  This was an experiment to get those delicious flavors off the chip and onto the toast! I hope you like it!

  • 1 tablespoon of olive oil

  • 1 cup of organic frozen corn kernels

  • 1/2 cup of diced tomato removing the seeds and center

  • 1 teaspoon of cilantro

  • 1 generous pinch of salt

  • 1 generous pinch of pepper

  • 1 generous pinch of sea salt

  • 1 generous pinch of red pepper flakes

  • 2 pieces of bread (I like Udi’s Gluten Free Millet Chia Bread)

  • 2 tablespoons of Goat Cheese

In a skillet, heat the olive oil over medium heat. Add corn and let cook until completely thawed and beginning to char. Remove from heat and place in a bowl to cool. Cut tomato into slices removing the seeds and center then dice your tomato into small pieces.  Gather cilantro into a tight ball and finely dice the leaves. Add the tomato and cilantro to the cooled corn. Add a pinch salt, pepper, and red pepper flakes and combine all ingredients. Toast the bread until golden brown. Spread 1 tablespoon of Goat Cheese to each slice. Spoon corn mixture on top and enjoy!

 

LEMONY PEAS WITH MINT

This toast tastes like spring to me. The fresh green flavor of the peas with the mint and lemon never fail to bring a smile to my face.

  • 1 tablespoon of olive oil

  • 1 cup of organic frozen peas

  • 1 teaspoon of fresh mint leaves finely diced

  • 1/4 cup of Sheep Milk Ricotta (I like Bellwether Farms )

  • 1/2 of a lemon juiced

  • 1 generous pinch of pepper

  • 1 generous pinch of sea salt

  • 2 pieces of bread (I like Udi’s Gluten Free Millet Chia Bread)

  • Food Processor

  • Olive Oil and Maldon Salt for finishing touches

Heat the olive oil in a skillet over medium heat. Once it begins to shimmer add frozen peas and gently stir until thawed. Once thawed remove from heat. Add the peas, mint, ricotta, lemon, salt, and pepper to food processor. Pulse until all ingredients are combined but still kind of chunky. Toast the bread. Scoop a generous portion of the pea mixture onto your toast. Drizzle with olive oil and sprinkle with a few flakes of Maldon Salt. Enjoy!

 

CAPRESE TOAST

There is nothing better than a tomato that is perfectly in season. The sweetness of the fruit with the creaminess of the mozzarella. OMG, it’s so good. I think this combo was meant for toast!

Toast the bread. Slice the tomato into 1/4 inch slices and then each slice in half or quarters. Slice the mozzarella to about the same size as the tomato pieces. To build your toast alternate tomato, mozzarella, tomato, mozzarella until the toast is covered. Chiffonade the basil (slice it into fine pieces) and sprinkle it on top of the tomato and mozzarella. Drizzle with olive oil and enjoy!

 

SAVORY SQUASH

I think I would eat this for breakfast or dessert… and it tastes like fall! Butternut squash is naturally sweet when you add a sprinkle of cinnamon and a drizzle of honey it is just magical. The creamy ricotta balances it all out. I hope you enjoy as much as I do!

  • 1 tablespoon of olive oil

  • 1 cup of frozen organic butternut squash

  • 1 pinch of salt

  • 2 tablespoons of Sheep Milk Ricotta (I like Bellwether Farms )

  • Cinnamon – to taste

  • 1 tablespoon of honey (I like something local or Manuka)

  • 2 pieces of bread (I like Udi’s Gluten Free Millet Chia Bread)

Heat the olive oil in a skillet over medium heat. Once it begins to shimmer add the squash and allow to thaw. Add a pinch of salt and continue to cook the squash until it is fully cooked and kind of mushy. In a bowl mash the squash into a chunky purée. Toast the bread. Spread 1 tablespoon of ricotta on each slice of toast. Spoon mashed squash onto each slice. Dust with cinnamon. Drizzle with honey. If your honey does not drizzle well, place a spoon full in a microwave safe cup and heat for 5 seconds. Enjoy!

 

FLAVORFUL FIG

I get so excited when figs are in season. They can be hard to find and have kind of a small window at the end of summer early fall. I try to incorporate them into as many things as I can! This toast is a deliciously sweet snack or dessert. The figs with cheese and honey is truly a winning combo!

Toast bread, then spread 1 tablespoon of ricotta on each slice. Cut off the stem of the fig and then cut in half and then again into quarters. Place fig pieces on top of the ricotta. Drizzle with honey and enjoy!