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.