Summery Toasts…5 Ways!

TOAST. One of my favorite things in the ENTIRE WORLD. I eat it almost every day in some way shape or form, whether it be avocado toast with an egg for breakfast, peanut butter/almond butter toast with banana and honey and flaked coconut, just plain ol’ peanut butter toast for a snack, toast with coconut butter, toast with cashew butter and blueberries…you get it. The list goes on and on. This girl LOVES her carbs and always has.

I love taking advantage of beautiful seasonal produce, and I thought doing a variety of summery toasts was a great way to showcase that. These can be eaten for lunch, snack, an appetizer, dinner…heck, even breakfast. They’re TOO good. If you can’t tell already, I’m kind of in love with them.



This one is my take on a caprese toast. Fresh mozzarella, beautiful heirloom tomatoes, sliced strawberries, fresh basil, honey, and balsamic glaze. Summer at it’s finest. Such simple combinations can be so incredible.

Avocado, grilled corn, bacon, cotija cheese, and chives. One of the best combinations I’ve ever had. Avocado and bacon are pretty self-explanatory when it comes to their amazingness, but the addition of salty cotija, charred corn, chives, and a spritz of lime?! I have no words.

THIS one. Is my absolute favorite. Burrata is one of the most amazing things on the planet. I always order it when I go out if it’s on the menu. I love seeing how different places prepare it. It’s so darn CREAMY and perfect. Ugh.

I paired the burrata with the sweetest caramelized peaches, a little orange zest, balsamic glaze, and fresh thyme. So decadent.

This toast is a little lighter than the others. It’s so fresh and wonderful. It has avocado, thinly sliced cucumber, microgreens, lemon, and hemp seeds. SO refreshing and it’s great paired with the other toasts.


This is more of a desserty toast and totally great if you love sweeter, more fruity things. I added blueberries and honey to ricotta (it’s purple..how pretty?!), and topped it with fresh figs, honey, and toasted almonds. So so delish.

Don’t feel like you have to make all of these at once. You can try them out separately, or make them as an app spread for a party! Or, make them for a fun, “snacky” dinner. My favorite.

Regardless, do it before summer is over! We still have time. I’ll be making these on repeat until all the amazing produce runs out!

Print

Summery Toasts...5 Ways!

Course Appetizer, Main, Snack

Prep Time 45 minutes

Total Time 45 minutes

Servings 10 toasts (2 of each)

Author Molly (Spices in My DNA)

Ingredients

• For the CAPRESE toast:
• 2 thick slices of your favorite grainy bread, toasted (I used the "seeduction" bread from Whole Foods)
• 1-2 heirloom tomatoes, thinly sliced
• 2-3 strawberries, thinly sliced
• 5-6 basil leaves, thinly sliced
• 1 4 oz. ball mozzarella, sliced
• balsamic glaze for drizzling (I sometimes make mine but I got mine for this recipe at Trader Joe's!)
• honey for drizzling
• sea salt and pepper
• For the AVOCADO + BACON toast:
• 2 thick slices of your favorite grainy bread, toasted
• 1 ripe avocado
• 1/3 c. grilled corn
• 3 slices bacon, cooked and crumbled
• 2 T. crumbled cotija cheese (can use feta too!)
• 1 T. chopped fresh chives
• lime for squeezing
• For the CARAMELIZED PEACH + BURRATA toast:
• 2 thick slices of your favorite grainy bread, toasted
• 1 4 oz. ball burrata cheese
• 1 peach, thinly sliced
• 1 tsp. brown sugar
• 1/2 tsp. coconut oil (can sub butter)
• 1/2 tsp. orange zest
• 1 tsp. chopped fresh thyme
• balsamic glaze for drizzling
• sea salt for sprinkling
• For the AVOCADO + CUCUMBER toast:
• 2 thick slices of your favorite grainy bread, toasted
• 1 ripe avocado
• 1/3 c. thinly sliced cucumber
• handful of microgreens
• juice of half a lemon
• 1/2 tsp. lemon zest
• 1 tsp. hemp seeds
• sea salt and pepper
• For the FIG and RICOTTA toast:
• 2 thick slices of your favorite grainy bread, toasted
• 1/3 c. ricotta cheese
• 2 T. blueberries
• 1 tsp. honey
• pinch of sea salt
• 2-3 figs, sliced
• 2 T. sliced almonds, toasted
• more honey for drizzling

Instructions

1. For the CAPRESE toast: Make sure your bread is well toasted. Lay the slices of mozzarella on each toast, then the heirloom tomatoes, and then the strawberries. Sprinkle with basil, and drizzle with balsamic glaze and honey. Season with sea salt and pepper. Makes 2 toasts.

2. For the AVOCADO + BACON toast: Make sure your bread is well toasted. Use 1/2 of an avocado for each toast and smash it onto the bread. Top with corn, bacon, and cotija cheese. Sprinkle with chives and finish with a spritz of lime juice. Makes 2 toasts.

3. For the CARAMELIZED PEACH + BURRATA toast: Make sure your bread is well toasted. In a small skillet, heat the coconut oil over medium heat. Add the peaches and brown sugar and cook, stirring frequently, for 4-5 minutes until they are caramelized and start to break down a bit. Set aside. Spread the burrata on both pieces of toast, and top with the peaches. Sprinkle them with orange zest. Drizzle with balsamic glaze, and sprinkle with the fresh thyme. Finish with a sprinkle of sea salt Makes 2 toasts.

4. For the AVOCADO + CUCUMBER toast: Make sure your bread is well toasted. Use 1/2 of an avocado for each toast and smash it onto the bread. Top with cucumber slices, then the microgreens. Squeeze with lemon juice, and sprinkle on the hemp seeds and lemon zest. Finish with salt and pepper. Makes 2 toasts.

5. For the FIG and RICOTTA toast: Make sure your bread is well toasted. In a small bowl, stir together the ricotta, blueberries, honey, and salt. Spread onto both toasts. Top with fresh figs. Sprinkle with toasted almonds. Drizzle with honey. Makes 2 toasts.

Remember to tag your recipes #spicesinmydna! I love seeing your creations!