TASTY TUESDAY: 4 GOURMET TOAST RECIPES



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This week we're throwing a Tasty Tuesday Toast party! Whether you’re craving a savory breakfast, mid-afternoon snack, or pre-workout energy boost, we've got you covered. Rhiana of L’Herbe Muse takes toast to the next level with surprising ingredients that will leave your taste buds dancing. Give them a try and let us know which is your favorite! 

Follow @rhianamygdala on Instagram for more recipe ideas and stay tuned for next weeks recipe! 

CHOCOLATE STRAWBERRY TOAST

INGREDIENTS

1-2 slices of your favorite bread (Gluten Free featured here)

Dark Chocolate Hazelnut Spread (I love Nutiva)

Fresh strawberries

Desiccated coconut

Cacao nibs

ASSEMBLE

Spread a healthy layer of chocolate hazelnut spread on toast, top with strawberry slices, coconut and nibs.


ALMOND APPLE TOAST

INGREDIENTS

 

1-2 slices of your favorite bread (Gluten Free featured here)

Creamy, unsalted almond butter

½ Gala for Fuji apple, thinly sliced

Chocolate Hazelnut Spread (Nutiva Classic Chocolate Hazelnut Spread is perfect)

Desiccated coconut (optional) 

ASSEMBLE

Spread a thin layer of almond butter on toast, top with sliced apples, a generous amount of Chocolate Hazelnut Spread and a sprinkle of desiccated coconut for garnish.

AVO-KALE TOAST

INGREDIENTS

1-2 slices of your favorite bread (Gluten Free featured here)

1 Fresh avocado

Noochy kale chips (recipe follows) 

1 bunch Lacinato (Dinosaur) kale

¼ cup nutritional yeast

1-2 tbsp. coconut oil

½ tsp. sea salt

Herbed Tahini (recipe follows)

1 cup tahini

¼ cup packed fresh herbs (I used parsley, cilantro and dill)

 

DIRECTIONS

Noochy Kale Chips
Strip away and discard the stems of the kale. Tear the leaves into bite-size pieces then toss and massage leaves with coconut oil and salt. Finally, add nutritional yeast (nooch) and toss to incorporate. Lay the leaves out on dehydrator trays and set the temperature to 135F. Allow to dehydrate for at least 4 hours. If not using a dehydrator then preheat oven to 300F and place your leaves on a baking sheet. Cook for 5-10 minutes until leaves are crunchy but aren’t burned. (This can be a fine line so watch them closely!)

Herbed Tahini
Blend tahini and fresh herbs in a high speed blender until  herbs are incorporated 

ASSEMBLE

Spread a thin layer of herbed tahini on toast, top with avocado slices and crumbled kale chips.
 

MEDITERRANEAN TOAST 

INGREDIENTS

1-2 slices of your favorite bread (Gluten Free featured here)
Sliced tomatoes, (preferably Heirloom)
About 5 olives, sliced in half (I used Castelvetrano olives)
Sesame seeds (optional)
Homemade hummus (recipe follows)

1 can chickpeas, drained and rinsed

¼ cup tahini

¼ cup olive oil

1-2 garlic cloves

Juice of 1 lemon

½ tsp. salt

¼ tsp. pepper

DIRECTIONS

Homemade Hummus

Blend all the ingredients in a high speed blender or food processor until creamy. Sprinkle paprika on top before serving. 

ASSEMBLE

Spread a generous layer of hummus on toast and top with sliced tomatoes, sliced olives and a sprinkle of sesame seeds.

 

SHOP RHIANA'S FAVORITE ALBION GEAR