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Grilled Asparagus Toast with Charred Lemon and Fried Egg

Grilled Asparagus Toast with Charred Lemon and Fried Egg

Grilled Asparagus with Charred Lemon and Fried Egg

 

4 slices of rustic bread

1 bunch asparagus, ends removed

1 lemon, cut in half

4 ounces chévre (goat cheese)

4 eggs

1 pint fresh blackberries

 

Preheat grill to medium heat. Place lemon halves on the grill, flat side down. Grill for about 10 minutes, until caramelized. Meanwhile, lightly oil and season the bread and asparagus. Grill bread on both sides until toasted, and asparagus for about 7 minutes, until tender. Spread goat cheese on toast and set aside. In a small pan with a thin layer of oil, individually fry the eggs. Place the toast on four plates, top each with a quarter of the asparagus and one egg. Squeeze the grilled lemon over the top of each dish and sprinkle with salt and fresh blackberries.

Radish Butter

Radish Butter

Radish Butter

2 bunches large red radishes (around 20) grated on the large holes of a box grater

1/3 cup extra virgin olive oil

2 tablespoons finely diced red onion

1 large clove garlic, minced

Salt and pepper to taste

 

After grating the radish, pat with paper toweling to dry it a bit. In a large sauté pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and sauté over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.

Generously season with salt and add a little pepper. (I used 1 tsp salt and 1/2 tsp pepper) Use your judgement Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

 

3 T. unsalted butter

2 (8 ounce) packages sliced crimini mushrooms

¼ C. white wine

4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use

2 tsp. thyme leaves

Salt

Black pepper

6 slices of your favorite rustic-style bread

Herbed Ricotta Spread (recipe below)

Thyme leaves, for garnish

 

Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and sauté for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)  Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm. Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice. Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.

 

Herbed Ricotta Spread Ingredients:

 

½ C. whole milk ricotta cheese

½ C. whipped cream cheese

¼ C. grated parmesan cheese

1 T. minced chives

1 T. chopped flat-leaf parsley

1 tsp. thyme leaves, minced

Pinch salt

Pinch black pepper

 

Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.

Broccoli & Lemon Pate

Broccoli & Lemon Pate

2 Tablespoon (600 g) medium heads broccoli, stems and florets sliced

2 Tablespoon (180 g) small leeks, sliced, washed well

2 Tablespoon zested, juiced

6 Tablespoon fresh thyme leaves, leaves only

2 Tablespoon cloves, peeled

1 teaspoon sea salt, optional

½ teaspoon ground black pepper

¼ cup (60 ml) extra virgin olive oil, optional

Preheat oven to 350°F (180°C).

 

Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

Bruschetta  with Fresh Burrata, Seared Cherry Tomatoes and Roasted Garlic

 

1 head of garlic – large

1½ cup cherry tomatoes

5 slices prosciutto

⅔ cup olive oil

¼ cup kalamata olives

Italian herb seasoning – a small sprinkle

1 tbsp. balsamic vinegar

1 loaf rustic Italian bread

16 oz. burrata – or fresh mozzarella

basil  – for garnish

salt & pepper

 

Prepare the Bruschetta Topping: Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize. Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown). While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready. Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting. Add roasted garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently sauté the ingredients for 5 minutes, making sure not to break up the tomatoes. If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.

 

Prepare the Prosciutto Roses: Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.

 

Assemble the Bruschetta: Pre-heat your oven or toaster oven to 350 F., and slice bread into ½ inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside and pour onto a plate. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes. Lay your garlic toasts down and add a very nice helping of burrata on the right side of each one. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic and olives on each one. Top with a little prosciutto rose and basil and serve.

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle

 

Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

2 tsp. extra-virgin olive oil, plus more for serving

4 slices thick-cut sourdough bread

4 garlic cloves, 2 halved, 2 smashed

3 ounces thinly sliced prosciutto, torn

2 tsp. fresh thyme leaves

1 tsp. chopped fresh oregano

1 C. dry white wine, such as pinot grigio or Sauvignon Blanc

Kosher salt and freshly ground pepper

2 pounds Manila clams (see Note)

Crushed red pepper flakes, for serving

Fresh basil leaves, for serving

 

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves. Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes. To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for 1 to 2 days. Note: Try to find Manila clams, which are smaller and better suited for this recipe. If you’re using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.

Pear & Blue Cheese Toast

Pear & Blue Cheese Toast

Pear & Blue Cheese Toast

 

2 slices Hearty Bread

2-3 T. Soft Butter

1 Ripe Pear

1 ½ – 2 oz. Blue Cheese

 

Preheat the grill (broiler) to high. Meanwhile, toast the bread in the toaster. Core & slice the pear. Crumble the stilton. When the toast is lightly done, spread the soft butter all over it – right to the edges. Place on a baking sheet. Arrange the pear slices on the toast, and sprinkle the crumbled stilton over. Cook the toasts under the grill for 1-2 minutes, until the cheese is melted and bubbling in places.

Moroccan Tomato Toast

Moroccan Tomato Toast

Moroccan Tomato Toast

1 cup (140 g) finely chopped red onion

1/2 tsp. cumin seeds

1/4 tsp. fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 T. olive oil

1/4 tsp. flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling

 

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.  Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.  Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl.  Stir in herbs.  Spoon over toast and drizzle very lightly with a bit of honey.

Tartiflette Toastie

Tartiflette Toastie

Tartiflette Toastie

Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with Reblochon, but any semisoft washed-rind cheese, such as Brie (not too ripe), works well, or try a semi-hard cheese, such as Cheddar.

1 T. canola or olive oil

2 bacon slices, or a slice of cold ham, cut into small strips

1 cold cooked potato (baked, boiled, or even roasted), thickly sliced

1 to 2 T. heavy cream or creme fraiche

Sea salt and freshly ground black pepper

1 large, thick slice bread

3 to 4 thick slices (about 1 ounce) semisoft or semihard cheese (good melting cheese)

A few crisp, bitter salad greens, such as chicory, radicchio, or frisee, to serve

 

Heat the oil in a small frying pan over medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to color a little. If you’re using ham, add it now and stir until well heated through. Stir in the cream or crème fraiche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste. Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler. As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate. Serve at once, with a few crisp, bitter salad greens on the side.

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Kosher salt and freshly ground pepper

2 eggs

2 T. purchased or homemade pesto

2 slices country-style bread, lightly toasted

1/2 cup (1/2 oz./15 g) arugula

2 oz. (60 g) thinly sliced prosciutto

 

Pour water into a large sauté pan to a depth of 3 inches (7.5 cm), add a pinch of salt and bring to a simmer over medium heat. One at a time, break an egg into a small ramekin and carefully slip the egg into the water, then adjust the heat so the water barely simmers. Poach until the eggs are cooked to your desired doneness, about 3 minutes for runny yolks or up to 5 minutes for firmer yolks. Using a slotted spoon, transfer the eggs to a paper towel–lined plate. Spread the pesto evenly over the toasts. Layer the arugula and prosciutto on the pesto and top each sandwich with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 2.

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

Mixed Wild Mushroom Saute on Toast Points

 

2 T. olive oil

2 T. butter, cut into pieces

4 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 lb. assorted mushrooms, thinly sliced

2 T. fresh thyme

Salt and pepper

3 T. all-purpose flour

1/2 C. dry white wine

1 C. vegetable broth

1/2 C. half-and-half

8 slices bread, toasted

2 C. gruyere cheese, shredded

 

Heat a large non-stick skillet over medium heat. Add the olive oil and butter. Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine. Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste. Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute. Whisk the wine into the pan and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes. Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

 

8 slices Italian bread

1/3 cup olive oil, about

1 medium onion, finely diced

1 medium each, finely diced: red and yellow bell pepper

1 small clove garlic, minced

2 1/2 tsp. balsamic vinegar

Salt, freshly ground pepper to taste

2 T. minced fresh basil

1 1/2 cups prepared marinara sauce

1/2 cup whipping cream

8 poached eggs

1/3 cup grated Parmesan cheese

 

Heat 1 T. of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

 

1 1/2 C. blackberries

1/2 C. blueberries

1 tsp. vanilla

1 1/2 T. sugar

3 T.s water

1 – 2 tsp. cornstarch, sifted (for thickness to your taste)

8 oz challah bread, sliced (or your bread of choice!)

4 oz goat cheese

fresh mint to garnish

 

In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed. Meanwhile, toast the challah bread as desired — I recommend extra crispy. When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!

Garlicky Tomato Toast

Garlicky Tomato Toast

Garlicky Tomato Toast

3 or 4 very ripe medium tomatoes (about 1 1/2 lb.)

1 pint cherry tomatoes (about 12 ounces)

4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick

4 to 6 garlic cloves, peeled

Salt and pepper

Extra-virgin olive oil

Basil leaves, for garnish (optional)

 

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins. Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

 

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Olive oil

2 large flat mushrooms, thinly sliced

Pinch of salt & black pepper

1 tsp. white wine vinegar

4 eggs

4 thick slices of good bread, toasted on one side

4-6 cherry tomatoes, thinly sliced

4 slices cheese

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season. Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.  Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Yield: 4 servings

Calories: 292

Fat: 16g

Fiber:

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

4 large Eggs

½ C. Whole Milk

2 T. Capers, rinsed and drained

2 T.  chopped Fresh Flat Leaf Parsley

Pinch Cayenne Pepper

1 T. unsalted Butter

4 slices Sandwich Bread, toasted

2 T. Anchovy Paste (Can replace with Gentleman’s Relish)

4 Anchovy Fillets

Hot Sauce, for serving

 

Combine eggs, milk, pepper, capers and parsley in large bowl and whisk until well blended.  Melt the butter in a nonstick pan over medium low heat.  Pour in egg mixture and cook, stirring occasionally, until eggs are just about set, about 10 minutes.  Spread toast with anchovy paste and place 2 on each of two plates.  Spoon egg mixture over toast and top each mound with an anchovy fillet.  Serve warm with hot sauce.

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

1 baguette
2 cloves of garlic, peeled
3 T. of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

1 teaspoon butter

1 egg, beaten

1/4 avocado

1 slice sprouted wheat bread, toasted

jalapeno hot sauce, such as Tabasco

In small nonstick skillet, melt butter over medium heat. Add egg; season and scramble. In small bowl, mash avocado; season and spread on toast. Top with egg; sprinkle with pepper and hot sauce. Makes 1.

Fancy Toast

Fancy Toast

Mushroom Toast

½ Sandwich Thin, toasted (Ozery Bakery One Bun Multigrain Thin Sandwich Buns)

1/2 tablespoon coconut oil

1 (4 oz) package sliced baby bella mushrooms sliced

1/4 teaspoon salt

1/4 teaspoon pepper

1 clove garlic minced

1/2 – 1 tablespoon champagne vinegar

Fried egg

Crumbled Cheese (queso fresco, cojita, feta, etc), for garnish, optional

Chopped herb(s), for garnish, optional

Melt coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, salt, and pepper. Cook, stirring occasionally for 3 minutes. Add in garlic and vinegar and cook until mushrooms are tender, about 1-3 additional minutes. Pour over toasted bun and top with a fried egg.

Energy-Boosting Breakfast Toast

1 slice whole grain, oat bran, or other hearty bread

Spread of your choice peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus, mascarpone, honey goat cheese

Sliced or diced fruits apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits

Vegetables/leafy greens cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites

Favorite toppings chia seeds, hemp seeds, flax or sunflower seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs, fig jam, onion jam

Protein Choices:  Scrambled, Fried, Poached or sliced Hard-Boiled Egg, Bacon, Prosciutto, Ham, Cheeses

Seasoning salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice, everything bagel seasoning, grated cheese, hot sauce

Toast bread until lightly brown. Add spread of your choice. Top with a fruit or vegetable, or both, as desired. Scatter on any toppings you like. Finish with appropriate seasonings.  Alternate toasting method:  Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster.

Hard-Boiled Egg & Herb Toast

 

So fast and easy if you have hard boiled eggs on hand!

1 Egg, hard boiled

1 slice whole wheat bread, toasted

1 tsp. diced herb (try parsley, tarragon, thyme, whatever you have)

EVOO

Salt & Pepper

 

Thinly slice egg, then layer slices over toast. Drizzle with olive oil and season with salt and pepper. Garnish with tarragon.

Pear Chutney Cheese Toast

 

Chutney:

2 pears (see note)

1 tablespoon olive oil

¼ cup diced red onions

2 teaspoons minced ginger

2 tablespoons apple cider vinegar

4 pitted and chopped Medjool dates

¼ teaspoon salt

½ teaspoon cinnamon powder

zest from 1 lemon

¼ cup water

â…› teaspoon red chili flakes (optional)

1 tablespoon butter, softened

2 slices Dave’s Good Seed Bread

3 ounces sliced sharp white cheddar cheese

1/2 cup arugula microgreens

2 teaspoons olive oil

squeeze lemon juice

To make chutney, start by peeling , coring , and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using. Continue to cook, stirring occasionally, until the pears softened, and the mixture thickens up, 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks. Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly. Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Toss the microgreens with the olive oil and lemon juice, then top toast before serving.

Note: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.

 

Mango, Lime & Mozzarella Toast

 

Good Bread

Fresh Mozzarella

Sliced Mango

Zest from ½ Lime

Flaky Sea Salt

 

Layer cheese on toast.  If desired, place under broiler or in toaster oven to heat mozzarella a bit.  Layer with mango then sprinkle on zest and salt.

 

Goat Cheese & Bacon Avocado Toast

 

Ripe Avocado

Crumbled Goat Cheese

Thin lardons Bacon, cooked crisp

Bread of Choice

 

Mash avocado on toast.  Top with some cheese and bacon.

Heirloom Tomato Toast with Fresh Ricotta

Heirloom Tomato Toast with Fresh Ricotta

Heirloom Tomato Toast with Fresh Ricotta

2 heirloom tomatoes
4 pieces of high-quality, fresh multi-grain bread
¼ cup fresh ricotta cheese
16 basil leaves
olive oil
salt
pepper

Thinly slice the tomatoes. Place the sliced tomatoes in a colander and let them drain for 15 minutes. Remove them from the colander and lightly sprinkle with salt. Toast the bread, then spread a layer of fresh ricotta cheese on top. Add the basil leaves. Layer the sliced tomato on the ricotta toast. Drizzle with olive oil, and sprinkle with pepper. Add salt to taste. Garnish with any additional basil leaves. Variation: Flavor the ricotta with chopped scallions, chives or other herbs

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

6 slices artisan bread, toasted
1 T. olive oil
1 large ripe avocado, halved, seeded, peeled and thinly sliced
1 cup ricotta cheese
¼ cup finely chopped spinach leaves
1 Tablespoons finely chopped basil leaves
2 teaspoons finely chopped chives, divided
pinch of red pepper flakes (optional)
1 cup cherry tomatoes
salt and pepper, to taste

Toast bread, in a toaster or under the broiler in the oven until golden brown. While bread is toasting, combine ricotta cheese, spinach, basil chives and red pepper flakes in a small mixing bowl . Stir to combine thoroughly. Set aside. Cut cherry tomatoes in half. Season with salt and pepper. Set aside.
Drizzle or brush top sides of toast with olive oil. Assemble toasts by layering each piece of toast with sliced avocado, ricotta mixture, and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.

Yield: 6 servings
Calories: 217
Fat: 10.9g
Fiber: 3g

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

8 cups spinach
Salt
Green hot sauce (such as Tabasco)
4 slices natural gluten-free bread (such as Canyon)
½ ripe avocado, mashed with a fork
4 thick (½-inch) slices ripe tomato
Freshly ground black pepper
4 medium eggs, poached

Heat a large nonstick skillet over medium-high heat. Put in the spinach and cook until wilted. Transfer the spinach to a colander and press out as much of the water as possible. Put the drained spinach in a mixing bowl and season with salt and green hot sauce. Toast the bread in the toaster. Season the avocado with salt. Once the toast is done, spread the avocado evenly over each piece of toast and place a slice of tomato on top. Season the tomatoes with salt and pepper and top each slice with an even amount of the spinach mixture. Place each piece of toast on a plate, top with a poached egg, and serve.

Yield: 4 servings
Calories: 180
Fat: 8.5g
Fiber: 5g

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

 

2 T. (30 mL) butter

½ cup (125 mL) finely chopped wild onions

2 Tbsp (30 mL) flour

1 tsp (5 mL) French’s mustard powder (or 1 Tbsp [15 mL] prepared mustard)

1 cup (250 mL) milk

½ cup (125 mL) apple cider (or beer)

1 tsp. (5 mL) Worcestershire sauce

½ cup (125 mL) blue cheese (like Stilton)

½ cup (125 mL) aged white cheddar cheese

salt and pepper, to taste

4 slices good rustic bread

additional chopped wild onions, for garnish

 

Preheat the oven to broil. In a saucepan over medium-high heat, melt the butter. Add the wild onions and sauté for 1– 2 minutes. Add the flour and mustard powder and whisk until a smooth paste is formed. Add the milk, cider, and Worcestershire sauce. Whisk until the sauce thickens. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Grate the cheeses. Add to the sauce and stir until melted and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Remove from the heat and allow to cool. Toast the bread lightly and place on a baking tray, top with the cooled sauce, making an even thick layer. Sprinkle with the additional raw wild onions. Place under the broiler and cook until the sauce begins to brown and the onions slightly char, about 3– 4 minutes. Serve immediately. Reserve any extra sauce; it makes a great topping for tuna or salmon melts.

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

Boucheron with Grapefruit and Crispy Olives Sandwich

 

1 teaspoon olive oil

1/3 cup pitted Nicoise olives

1/4 pound slice of Boucheron goat cheese

1 large grapefruit

8 round slices from a french baguette

1 sprig fresh thyme

 

Preheat oven to 350 degrees. Toss the olives with the olive oil in an oven-safe skillet or casserole pan. Roast in the oven for about 25-30 minutes, until crispy. Turn your exhaust fan on here, it might be a little smoky. While the olives are roasting, take the cheese out of the fridge and let it come up to room temperature. Cut the grapefruit into supremes. (Cut off the top and bottom. Sit the grapefruit with one of the cut ends on the counter or cutting board. One section at a time, start at the top of the fruit and cut down the side removing the peel and white pith. Do this one section at a time, rotating around the fruit until you’ve removed all the white and peel. Now pick up the grapefruit and hold it in your hand. Carefully, use the knife in the other hand to remove the sections of fruit from the membrane, cutting at an angle. If you’d like to see a demonstration of how to make supremes, check out Ming Tsai’s tutorial here. It’s a lot easier after you’ve seen someone do it.) Remove any seeds from your grapefruit sections and set them aside in a bowl. When the olives are crispy, remove them from the oven and set aside to cool. Once they’ve cooled, put them on a cutting board and crush them lightly with the back of your knife. You just want to smoosh them a little.  Spread your bread slices on a baking sheet and toast lightly. When you’re ready to assemble, spread the softened cheese on your bread. Top with a grapefruit section and a few crispy olives. Sprinkle with a few thyme leaves. Serve immediately. Makes 8 little open-faced sandwiches.

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts¼ C. Fig Preserves
2 T. Mascarpone Cheese
2 slices Bread, Toasted
¼ lb. Prosciutto, thinly sliced
1 T. chopped Fresh Basil

In small bowl, stir together fig preserves and mascarpone until creamy. Spread on toast and layer slices of prosciutto on top. Sprinkle with basil. If you have fresh figs, slice one and add on top.

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

prosciutto-crostini-with-burrata-and-lemon-honey-drizzle-5-1024x6881 baguette, sliced on a diagonal into at least 12 crostini
Olive oil
½ lemon, juiced
¼ cup honey
Salt
Pepper
4 slices prosciutto, torn into large pieces
8 oz. burrata, sliced
Microgreens, for garnish

Heat broiler to high. Arrange baguette slices on a baking sheet. Drizzle with olive oil and toast in the oven for 2-3 minutes, until golden brown. While bread is toasting, whisk together lemon juice and honey in a small dish until combined. Season with a dash of salt and pepper, whisking to combine. After bread has toasted, remove from baking sheet. Add prosciutto to the baking sheet and toast under the broiler for 2-3 minutes, until crispy. To assemble, place one slice of burrata on each crostini. Top with 1-2 pieces of crispy prosciutto and micrograms. Drizzle with honey lemon sauce and serve. Enjoy!

Avocado-Bacon Toasts

Avocado-Bacon Toasts

4 s6cc986d68058b29ab55d30d7e7216978lices rustic white or wheat bread
4 teaspoons extra virgin olive oil
8 slices crispy cooked bacon
2 ripe medium avocados, halved and pitted
1 lime, cut into quarters
Coarse salt to taste

Heat the panini maker according to the manufacturer’s directions. Drizzle olive oil over each slice of bread and grill the bread, two slices at a time, until they’re toasted, about 2 minutes. For each toast: Criss-cross two slices of bacon on a slice of grilled bread. Lay an avocado half on top of the bacon and smash it with the back of a spoon to spread it around the toast. Squeeze lime juice over the top and season the avocado with coarse salt to taste.

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

2 small zucchini thinly sliced

1 hefty tablespoon olive oil

salt + fresh pepper

3/4 C. ricotta

1 1/2 teaspoons lemon zest

1/2 teaspoon dried thyme

4 medium slices bread

Sprouts or Microgreens for Garnish

 

Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

 

Juice of 1 lemon

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) honey

1 tsp ground turmeric

Splash of cider vinegar

 

8 slices thick-cut bacon (preferably nitrate-free)

4 eggs

4 slices thick-cut sourdough bread

Butter or olive oil, for the bread

Crème fraiche (optional)

2 firm ripe avocados, sliced

Flaky sea salt, such as Maldon

Freshly ground black pepper

Tender greens or shoots, for garnish

 

Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.

 

Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Wild Mushroom & Toasted Walnut Crostini

Wild Mushroom & Toasted Walnut Crostini

This recipe lends itself well to a picnic because it can be made a couple days ahead and can be packed easily. If you cannot find any type of wild mushroom, then use chopped portabellas or the white button mushrooms.

3-4 T. extra virgin olive oil

3 C. mixed, fresh wild mushrooms (chanterelles, shitaki, crimini), cleaned and coarsely chopped

1 clove of garlic, minced

2 green onions, thinly sliced

1-8 oz. package low-fat cream cheese

2 T. soy sauce

2 T. non-fat sour cream

2 T. sherry

1/2 C. walnuts, toasted and finely chopped

1/4 C. chopped Italian parsley

Heat a heavy bottomed saute pan over medium for approximately 20-30 seconds. (The objective is to heat the pan enough before adding oil so the vegetables won’t stick). Add 2 T. of olive oil and tip pan to coat the bottom. Quickly add garlic and green onions and saute for 1-2 minutes then remove and reserve. Add remaining oil and mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until mushrooms release their juices. Remove from heat and cool. Meanwhile, place green onions, garlic and remaining ingredients except walnuts and parsley in the bowl of a food processor. Mix until smooth and creamy. Stir into the cooled mushrooms, adding the walnuts and parsley as you mix the ingredients together.

Crostini

These easy toasts can be made several days ahead if stored in an airtight container. They are also wonderful to keep on hand to serve with marinated goat cheese for unexpected guests.

1 small baguette

small amount of extra virgin olive oil

Preheat oven to 375F. Slice bread into 1/4 inch thickness. Lightly brush with olive oil on one side and place oiled side up on a cookie sheet. Bake for 10 minutes then turn over to lightly brown the other side. Remove and cool completely before storing. Will make enough for this picnic plus leftovers.

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley

 

A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping

 

Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.