14 Kinds of Toast

Ingredients

–       4 pieces of sourdough bread
–       1 avocado, halved and pitted
–       1 8 oz. can of Great Northern beans
–       1 cup of marinated artichoke hearts
–       1 clove of garlic, minced
–       ¼ cup of tahini
–       1 tablespoon of lemon juice
–       1 cup of fresh arugula, washed
–       2 tablespoons of olive oil
–       ¼ cup of feta cheese, crumbled

Instructions

1. Toast the four pieces of sourdough bread until lightly golden
2. Add the avocado, beans, artichoke hearts, garlic, tahini, and lemon juice to a food processer
3. Pulse on low for 30 seconds, then use a spatula to scrape down
4. Repeat one more time until the mixture is smooth
5. Distribute to the toast, then top with arugula
6. Drizzle olive oil over the arugula and finish with feta cheese

Ingredients

For the Fig Jam

• ½ cup of black figs
• 2 teaspoons of almond milk
• 2 teaspoons coconut oil
• ¼ cup of water
• 2 tablespoons of cane sugar
• 2 teaspoons of lemon juice
• ½ teaspoon of vanilla extract

For the Crostini

• 1 French baguette
• 1 wheel of brie cheese
• 6-8 slices of prosciutto
• Honey, for garnish
• Micro arugula, for garnish

Instructions

For the Fig Jam

1. Add the figs and almond milk to a food processor
2. Pulse on high for one minute, then scrape the edges and pulse again on low for one minute
3. Add the coconut oil to a small saucepan, then add the fig mixture
4. Next, add the water, sugar, lemon juice, and vanilla extract
5. Cook over medium-low heat, stirring occasionally for five minutes
6. Remove the fig jam from heat, then pour it into a bowl to cool for at least 10 minutes

For the Crostini

1. Preheat the oven to 350 degrees Fahrenheit and line one large baking sheet with parchment paper
2. Slice the baguette into eight pieces, then spread a spoonful of fig jam on each piece 
3. Next, slice the cheese into eight long pieces
4. Place the brie on top of the crostini and bake for 5-7 minutes until the cheese has melted and the bread is slightly crunchy
5. Wrap the crostini in thin prosciutto pieces
6. Drizzle honey over the crostini and finish with micro arugula

Ingredients

For the Steak

• 2 tablespoons olive oil
• 1 pound of skirt or flank steak
• 1 teaspoon black pepper
• 1 teaspoon smoked cherry salt

For the Crostini

• 1 French baguette, sliced
• 3 tablespoons of butter
• 2 cloves of garlic, minced
• 1 8 oz. ball of burrata cheese
• ¼ cup fresh chives, for garnish

Instructions

For the Steak

1. Allow the steak to come to room temperature, then pat dry with paper towels
2. Preheat a 12” cast iron skillet with the olive oil
3. While the skillet is warming up, season with black pepper and smoked cherry salt
4. Once the skillet is warm, reduce the heat to medium and place the meat on the hot skillet
5. Cook the minute on one side for about 4-5 minutes, then flip and cook on the other side
6.  Then, remove the steak from the heat and allow to cool for 10 minutes before slicing

For the Crostini

1. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper
2. Slice the baguette and add the pieces to the prepared baking tray
3. In a small saucepan, combine the butter and minced garlic
4. Cook over medium heat, stirring occasionally to prevent burning, for 3-5 minutes
5. Then, spoon the garlic butter over each crostini
6. Toast the Crostini in the oven for 5-7 minutes until golden and crispy
7. Spread equal parts burrata over each crostini
8. Add one sliced piece of steak to the top of each crostini
9. Finally, finish with freshly sliced chives

Ingredients

For the Red Pepper Hummus

• ¼ cup chickpeas
• ¼ cup of olive oil 
• ¼ cup of tahini
• ¼ cup of lemon juice
• ¼ cup of roasted red peppers
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• Pinch of salt and pepper

For the Mediterranean Loaded Pita Bread

• 1 pita bread, sliced into four triangles
• ¼ cucumber, sliced
• ¼ cup kalamata olives, halved and pitted
• 2 tablespoons toasted pine nuts

Instructions

For the Hummus

1. Add all of the ingredients to a food processor
2. Pulse on high for one minute, then use a spatula to scrape down
3. Continue until the hummus is smooth

For the Pita Bread

1. Toast the pita bread until crunchy, then slice into four triangles
2. Spread the red pepper hummus over each piece of pita bread
3. Top with sliced cucumbers, kalamata olives, and toasted pine nuts

Ingredients

For the French Toast

• 1 loaf or 8 pieces of cinnamon bread
• 2 eggs
• 2 tablespoons almond milk
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• 2 tablespoons of coconut oil

For the Blueberries

• 1 tablespoon of coconut oil
• 1 cup of fresh blueberries, washed
• 2 tablespoons almond milk
• 1 tablespoon of honey

Instructions

For the French Toast

1. In a bowl, whisk together the eggs, milk, and spices
2. Soak each piece of cinnamon bread in the mixture for 1 minute
3. Add the coconut oil to a large pan
4. Melt the coconut oil over medium heat, then add the bread
5. Cook each piece of bread for 3-5 minutes, then flip and cook until golden
6. Repeat with the rest of the bread

For the Blueberries

1. Add the coconut oil to a medium-sized saucepan and melt over medium-high heat
2. Once melted, add the blueberries, almond milk, and honey
3. Cook until the mixture begins to bubble, then reduce the heat to low
4. Cook on low for 10 minutes, stirring occasionally
5. Finally, serve the blueberries over the French toast with maple syrup

Ingredients

For the Whipped Goat Cheese

• 1 8 oz. log of goat cheese
• 3 tablespoons of honey

For the Toast

• 4 pieces of whole grain bread
• 6-8 figs, washed and thinly sliced
• 1/3 cup pistachios, crumbled
• Honey, for garnish

Instructions

For the Whipped Goat Cheese

1. Add the goat cheese and honey to a food processor
2. Pulse on high for one minute, then scrape down
3. Repeat this process three to four times until the goat cheese is thoroughly whipped and smooth

For the Toast

1. Toast the bread for 2 minutes
2. Then, spread the whipped goat cheese and layer the sliced figs
3. Top the figs with crumbled pistachios and finish with a drizzle of honey

Ingredients

• 8 pieces of whole grain bread
• 1 6 oz. container of cottage cheese
• Cinnamon, for garnish
• Honey, for garnish

Instructions

1. Toast the bread for three minutes until golden
2. Spread a spoonful or two of cottage cheese on each piece of toast
3. Garnish with cinnamon and honey

 Ingredients

• 2 pieces of naan bread, cut into four triangles 
• ¼ cup of pizza or marinara sauce 
• ½ cup mozzarella cheese, shredded 
• .5 oz bag of pepperoni slices 

Instructions

1. Spread the sauce on your 8 pieces of naan 
2. Add the cheese and pepperoni 
3. Place in the air fryer for 5 minutes at 350 degrees

Ingredients

• 4 pieces of sourdough bread
• 1 cup of ricotta cheese
• 2 peaches, diced
• Honey, for garnish 

Instructions

1. Toast the sourdough for 5 minutes until golden and crispy
2. Spread ¼ cup of ricotta cheese on each piece of sourdough
3. Equally distribute the sliced peaches to each piece of toast
4. Finish with a drizzle of honey

Ingredients

For the Caramelized Onions

• 8 tablespoons of unsalted butter
• ½ white onion, julienned
• 2 teaspoons of Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Pinch of salt

For the Crostini

• 1 French baguette
• 6 oz. wedge of gruyere cheese

 Instructions

For the Caramelized Onions

1. Add the butter to a large saucepan and melt over medium heat
2. Once all of the butter has melted, reduce the heat to medium-low and add the onions
3. Stir continuously to prevent the onions from burning
4. After 10 minutes, add the Worcestershire sauce, thyme, pepper, and salt
5. Reduce the heat to low and continue stirring for 15-20 minutes
6. The caramelized onions will be a dark gold or brown and very thin once thoroughly caramelized 

For the Crostini

1. Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper
2. Slice the baguette into eight even pieces and place them on the prepared baking sheet
3. Then, top each piece with a slice of gruyere cheese
4. Spoon the caramelized onions onto the Crostini
5. Bake the Crostini for 10 minutes, then allow to cool for 5 minutes before enjoying

Ingredients

•  4 pieces of wholegrain toast
• 1 5 oz. can of tuna
• 2 tablespoons of greek yogurt
• 1 teaspoon of lemon juice
• ½ cup of cheddar cheese, shredded

Instructions

1. Toast the bread for 3 minutes until golden
2. In a small bowl, combine the tuna, greek yogurt, and lemon juice
3. Distribute the tuna mixture onto each piece of toast
4. Then, top with cheddar cheese
5. Place the toast in the air fryer or oven for 3-5 minutes at 350 degrees

Ingredients

• 5 pieces of whole grain with seeds bread
• 5 oz. of cream cheese
• 8 oz. of smoked Scottish salmon
• ½ cup of red onion, julienned
• ¼ cup of capers
• 2 tablespoons of dill

Instructions

1. Toast the whole grain seeded bread for 5 minutes until the edges are crispy
2. Spread one ounce of cream cheese over each piece of toast
3. Then, layer with the smoked salmon
4. Garnish the toasts with red onion, capers, and dill

Ingredients

• 4 pieces of sourdough bread
• 2 heirloom tomatoes, thinly sliced
• 1 8 oz. ball of fresh mozzarella, thinly sliced
• 8 fresh basil leaves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons of balsamic glaze

 Instructions

1. Toast the sourdough bread for 2-3 minutes
2. Layer the tomatoes and fresh mozzarella on top of the toast
3. Add the basil leaves between the cheese and tomatoes
4. Drizzle the olive oil over each piece of toast
5. Then, garnish with salt and black pepper
6. Finish with balsamic glaze over each caprese toast

Ingredients

• 4 pieces of sourdough bread
• 2 avocados, halved and pitted
• 2 tablespoons of lime juice
• 1 tablespoon of tajin
• 2 teaspoons of chili powder
• 2 teaspoons of cumin
• 2 teaspoons of garlic powder
• ½ cup pomegranate seeds
• ¼ cup cotija cheese

Instructions

1. Toast the sourdough bread for 2-3 minutes
2. In a small bowl, add the avocado and use a fork to mash until smooth
3. Then, add the lime juice, tajin, chili powder, cumin, and garlic powder
4. Mix, then add the pomegranate seeds to the guacamole
5. Distribute the guacamole evenly across each piece of toast
6. Finally, top with cotija cheese and enjoy!