Avocado Toast Recipe and Different Gourmet Toast Recipes
Spice up your morning routine with this Avocado Toast Recipe and Different Gourmet Toast Recipes that are packed with delicious flavor!
Servings: 16
Prep Time: 45 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
For the Avocado Toast:
1peeled, seeded and mashed avocado
juice of ½ lemon
2tablespoonsof pomegranate seeds
1tablespoonof crumbled cotija cheese
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Beet Toast:
2golden beets
2red beets
1cupof whole milk ricotta
zest of 1 lemon
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Pear Toast:
½cupof crème fraiche
1thinly sliced Bartlett pear
2tablespoonsof chopped pecans
2tablespoonsof crumbled blue cheese
1tablespoonon honey
2toasted slices of gourmet bread
For the Salmon Toast:
½cupof whipped cream cheese
2ouncesof smoked salmon slices
10thin cucumber slices
10thin radish slices
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Sweet Potato Toast:
1large sweet potato
¼cupof crème fraiche
10rosemary leaves
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Egg Toast:
½teaspoonof olive oil
1packed cup of baby spinach
2crisp cooked prosciutto slices
2hardboiled eggs
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Goat Cheese Toast:
½cupof goat cheese
1tablespoonsof heavy cream
1teaspoonof lemon juice
½cupof arugula leaves
Kosher salt and fresh cracked pepper to taste
2 toasted slices of gourmet bread
For the Garnishes:
micro greens
lemon zest
orange zest
sliced chives
crushed red pepper flakes
sea salt
fresh cracked pepper
Instructions
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.