Toast Post Vol. 1

G: Toast is on trend in the food world, and it’s here to stay. It’s no longer surprising to see avocado toast grace a menu, nor is it for me to order the dish at brunch. Avocados are the staple food of a millenial diet. What’s not to love? Avocado toast provides the right amount of texture and flavor in the most aesthetically pleasing way possible.

S: If you haven’t heard of avocado toast, you are probably living in a box.

Back some yonder years ago, toast was nothing more than a slice of Wonderbread smothered with some butter and jam if you were feeling fancy. It was quick and easy, but not quite the nutrition powerhouse many other foods are in comparison. Fast forward a few years, and the toast trend has been revived! The most popular trend of today, avocado toast, is originally an Australian invention and has been on the rollercoaster of food trends in the past few decades. And yet, it’s simplicity and subtlety has wreaked havoc on the food scene as toast toppings have gone from minimalist to magnificent and it’s popularity has remained high above. Savory toppings like bacon, radish, mustard greens, goat cheese, and cucumbers compete with and also compliment sweet delicacies like fig, pears, toasted coconut, ricotta, and honey. The combinations could go on and they do, proving toast doesn’t have to be boring and it doesn’t have to be unhealthy. So long as avocados, bread and Instagram exist, it doesn’t seem to be leaving our plates soon.

With our favorite Seattle bread friends at SeaWolf Bakery, their rye bread made the perfect base for our own take on the ultimate toast toppings. Both sweet and savory toasts are packed with healthy proteins and filling fats, and taste so great you’ll be eager to wake up just to make them. For all these recipes, pop your slice of bread (we used about 1/2 inch thick slices) in the toaster or oven and toast to your heart’s content.

G: I called this post my pride and joy, begging S (and really wearing her down) to do a toast post for the blog. However, we had to bring something new to the table. We truly had to let our creativity shine. Avocado toast is a classic, preserved in the standard recipe of avocado on a desired slice of bread, topped with a squeeze of lemon, sprinkle of salt, and fresh crack of pepper; any other additions, like pickled onions or red chili flakes are purely at the discretion of the maker.

This toast post is our take on a classic. As we decided on what toppings, I bounced between ideas like rhubarb and ricotta, and probably drove S crazy in the process. Luckily, she’s a recipe whiz and came up with unique ways to marry my wildest ideas. Who knows where this obsession with toast began, but there are innovative ways to make that regular buttered toast a spectacular meal to start your day.

Recipe: Toast Vol. 1


T O A S T #1
blackberries, mascarpone, cinnamon, almond butter, walnuts

1. Preheat oven to 350 degrees F.
2. Put 1/2 cup of walnuts in oven on baking sheet for about 7 min. or until walnuts are lightly toasted. Take out and let cool.
3. Crush walnuts into smaller pieces once cooled. Set aside.
t o a s t
1. Start by spreading marscapone on toast.
2. Sprinkle cinnamon on top.
3. Top with blackberries.
4. Drizzle almond butter in zig zags. Make sure your almond butter is all natural with no added sugars or fillers. We used Trader Joe’s Raw Almond Butter… just almonds!
5. Top with crushed walnuts
6. Eat!





T O A S T #2

Rhubarb, ricotta, lemon, honey, pistachios

1. Preheat oven to 350 degrees F.2. Clean and cut rhubarb stalk into 2 inch pieces.
3. Toss with 1/2 Tbsp of honey in medium sized bowl.
4. Place parchment paper on a baking sheet and roast rhubarb pieces in oven for 15 min.
5. Take out and let cool.
6. In a small bowl, mix 1 cup of ricotta with a squeeze of 1/2 lemon and whip until lemon is thoroughly mixed.
t o a s t
1. Start by spreading lemon ricotta on toast.
2. Place roasted rhubarb on top of ricotta.
3. Sprinkle pistachios.
4. Finish with drizzle of honey.
5. Devour!




T O A S T #3
Shiitake mushrooms, cannelini bean, garlic, thyme, arugula, pancetta, olive oil, black pepper

1. On medium high heat, heat 1 tsp ghee in medium size pan.
2. Toss in mushrooms and sauté about 7 min, or until mushrooms are browned.
3. After removing leaves from stems, throw in about 3 sprigs of thyme while mushrooms are still cooking and let sauté for 1 minute.
4. Turn off heat and let cool. Set aside.
5. Drain and rinse cannelini beans.
6. Pour in half of can into a food processor
7. Add 1/4 cup olive oil and 1 garlic clove finely chopped into food processor.
8. Blend about 2-3 min until consistency is like paste, or until all chunks have been smoothed out.
t o a s t
1. Start by spreading garlic cannelini spread, then followed by placing mushrooms and arugula on.
2. Sprinkle pancetta on, finished with a drizzle of olive oil and a few cracks of black pepper.
3. Take a bite!


T O A S T #4
Avocado, smoked salmon, plain Kite Hill cream cheese, microgreens, pink sea salt

1. Spread Kite Hill cream cheese style spread on toast.
2. Put on smoked salmon, sliced avocado, microgreens and top with pink sea salt.
3. Dig in!







1 comments so far.

One response to “Toast Post Vol. 1”

  1. coke roth says:

    Drool…. Well done, Ladies.

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