Gourmet Toast 4 Ways (2nd edition)

Hi friends,

Say hello to this Gourmet Toast 4 Ways! (2nd edition). Actually, I created a Gourmet Toast 4 Ways recipe about a year ago, but this is a new and improved version. Well, maybe ‘improved’ is a bit of an overstretch, because both recipes are totally delicious.

But, what I love about THIS Gourmet Toast 4 Ways recipe is the variety of warm toast options to choose from. As the weather cools I’m having mad cravings for warm and savoury dishes. And these toasts certainly prove to satisfy my needs.

The first begins with a delicious garlicky mushroom medley, made by pan-frying mushrooms with onion, garlic and coconut oil. Next, we have the recipe for my Pan Fried Brussels Sprouts with Tamari and Lemon. I love frying up my sprouts like this for that blackened outer and slightly crunchy inner. And the tamari and lemon gives the sprouts a really deep flavour with a nice citrus balance. You might be surprised that I've served these sprouts on toast, but I promise it's premium! Turns out, this side dish doesn’t just bode well with a serving of brown rice. Our third toast is a classic fav of oven-roasted tomatoes. And last but not least, one can never go wrong with avo toast. Each toasts are sprinkled with salt flakes, roasted pine nuts, sesame and thyme. Making them even more desirable than before. (I know, I didn't think it possible either).

Now, which of these toasts would you choose?

I won’t judge if you want to take them all. I certainly did! In fact, I recommend cutting them in two and sharing each slice with a loved one. This was my intention, making them for lunch for hubby and me. But it didn’t take long to start helping myself to his serving, (sorry Mitch). When it's this gourmet all willpower goes right out the window. Not to worry, I reckon a few extra pounds will keep me just warm for this cooling weather anyways.

So let’s toast to this Gourmet Toast 4 Ways. It's time to toast like a boss.

Who wants to join me?

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Gourmet Toast 4 Ways

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Serves: 2| Prep Time: 10 mins| Cook Time: 20-30 mins

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For topping (all):

• ¼ cup pine nuts, toasted*

• roasted sesame seeds, to sprinkle

• fresh thyme, to sprinkle

• sea salt and pepper, to taste

*Note: To toast pine nuts, toss in cast iron skillet on low heat (after cooking your Pan-fried Brussels Sprouts). Toast for 3-5 minutes, or until golden in colour. Stir often to ensure they don’t burn.

1. Garlicky Mushroom Toast

• 1 small onion, chopped

• 2-3 garlic cloves, finely chopped

• 1 tbsp coconut oil

• 300g mushrooms (1 box), thinly sliced

• sea salt and pepper

• 1 slice whole wheat toast, or toast of choice

Directions:

1. In a cast iron skillet add chopped onion, garlic, and coconut oil. Bring to medium heat and cook veg stirring occasionally until onions are translucent in colour (approx. 10 minutes). Then add your sliced mushrooms. Cook mushrooms for 15-20 minutes, or until soft and meaty. If needed add more coconut oil, or a splash of water to stop them from burning. When ready sprinkle with toasted pine nuts, sesame seeds and thyme. Serve on whole wheat toast of choice. Add sea salt and pepper to taste.

2.Pan-fried Brussels Sprouts with Tamari and Lemon

• 2 tbsp coconut oil

• 2 garlic cloves, finely chopped

• 500g brussels sprouts (approx. 2 cups), halved

• more coconut oil, or splashes of water as needed

• 2 tbsp gluten-free tamari (or soy sauce), plus more if desired

• the juice of 1/2 lemon (~ 2 tbsp), plus more if desired

• 1 slice whole wheat toast, or toast of choice

Directions:

1. In a cast iron skillet melt coconut oil on medium heat. Add chopped garlic and swirl round the pan. Then add brussels sprouts. Cook brussels sprouts, stirring occasionally, for approx. 15 minutes or until al-dente. Add more coconut oil, or splashes of water as needed to stop brussels sprouts from burning or sticking to the pan. Then, turn heat to high. Pour in tamari and lemon juice, and add a pinch of pepper. Cook brussels sprouts stirring until they are lightly blackened. Serve on whole wheat toast, and sprinkle with toasted pine nuts, sesame and thyme. Add sea salt and pepper to taste.

3. Oven-Roasted Cherry Tomatoes

• 300g Cherry Tomatoes (1 punnet)

• 1-2 tbsp grape seed oil, or other oil of choice

• 1 slice whole wheat toast, or toast of choice

Directions:

1. Preheat oven to 400F (200C). Paint cherry tomatoes with grape seed oil and place tomatoes in an oven-safe dish. Cook for 10-15 minutes, or until cherry tomatoes are bright and bursted. Optional to turn heat to broil for the last 2-3 minutes to slightly blacken the skins. When ready sprinkle with toasted pine nuts, sesame and thyme. Serve on whole wheat toast of choice. Add sea salt and pepper to taste.

4. Classic Avocado

• ½ avocado, ripe

• salt flakes and pepper

• 1 slice whole wheat toast, or toast of choice

Directions:

1. Cut avocado in half and peel away the skin. Slice ½ avocado into thin slices and decorate onto whole wheat toast of choice. Sprinkle with salt flakes and pepper, toasted pine nuts, sesame seeds, and thyme.

Approvals:

Allergies:

VEGAN - VEGETARIAN - DAIRY-FREE

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