Toast Post Vol. 2

S: I was missing Greta while she was in Japan so the only thing to bring her spirit back was to brainstorm fall toasts. Shoutout to Tall Grass Bakery for the perfect desem bread for this edition of toasts and bacon from Skagit River Ranch that uses humane and antibiotic-free practices, not to mention just damn good bacon.

G: While S was sneaking slices of bacon, I was fawning over the colorful platter of our autumn toast post! Using seasonal produce and a whole lot of creativity, we came up with two of the best sweet and savory toasts for those cool fall mornings. Figs and squash are the perfect produce to kick off your day for toast #1 and #2 while the toast #3 was inspired by my trip to Japan, even with the addition of¬†furikake. Toast #4 is probably the most “fall of them all” with creamy pumpkin goat cheese and crispy thick bacon that we munched on while making it.

Make them all or just one! BUT our only requirement is that you enjoy every single bite and every single bit of fall because it’s our favorite season.

Recipe: Toast Post Vol. 2

Fall Edition

T O A S T #1
figs, almond butter, coconut flakes, chia seeds, honey

Directions:
t o a s t
1. Start by spreading almond butter on toast.
2. Lay out fig slices.
3. Sprinkle coconut flakes and chia seeds on top.
4. Drizzle honey on top.
5. Eat!

T O A S T #2

delicata squash and honeycrisp apple compote with maple syrup, pumpkin spice, toasted pepitas

Directions:
1. Cut 3 oz. of apple and delicata squash into a small 1/4 inch pieces. Set aside.
2. In a medium sauce pan, bring 1/4 cup maple syrup to boil. When boiling, toss delicata squash in pan and simmer for 6 minutes.
3. Add in diced apple and 1 tsp of pumpkin spice and simmer another 6 minutes.
4. Let cool. Set aside. Refrigerate if you want cold or serve warm.
t o a s t
1. First compote on toast.
2. Top with toasted pepitas.
3. Devour!

T O A S T #3

miso, avocado, edamame, furikake, gomasio

Directions:
1. If cooking fresh edamame, pick pods off stem.*
2. Bring pot of water to boil. Place edamame pods in water for 4-5 min, or until lightly green.
3. Drain pods.
4. Let cool. Set aside. Refrigerate for at least an hour.
* If using pre-cooked edamame, cook according to instructions.
t o a s t
1. First spread 1 Tbsp of miso on toast.
2. Lay sliced avocado on top.
3. Sprinkle edamame, 1 tbsp of furikake and gomasio and go eat!

T O A S T #4
pumpkin goat cheese, roasted garlic, thick cut bacon, maple pepper, balsamic glaze

Directions:
t o a s t
1. Whip 1/4 cup of canned pumpkin with 2 oz. of spreadable goat cheese (we used Cypress Groves’ spreadable goat cheese- that REAL GOOD).
2. Spread on toast.
3. Layout garlic pieces.
4. Crumble bacon on top.
5. Drizzle with balsamic glaze.
6. Crack maple pepper on top and bite.

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