“DIY Toast Bar” for Your Holiday Brunch December 14, 2016
Artisanal toasts are all the rage across the country (avocado toast, anyone?), and the craze doesn’t seem to be slowing down. We’re bringing this delicious trend into our own homes, and we think they’re the perfect breakfast for the holiday season.
Planning your own DIY Toast Bar couldn’t be easier. We love the idea of doing this for the holidays. We’ve moved beyond avocado toast to bring you five other tasty ideas that are easy to prep in advance, a colourful feast for the eyes, and full of big flavour! Simply gather your ingredients and a delicious crusty loaf, prep your toppings beforehand, and invite your friends over for a festive brunch! (PS. DIY mimosa bar optional, but recommended.)
Brilliant in Beetroot
Beetroot, olive oil, tahini, parsley
Blend 1 roasted and peeled beet with 1/4 cup olive oil, 1/4 cup tahini and a pinch of salt and pepper in a blender or food processor until smooth. Spread on toast. Sprinkle chopped parsley on top as garnish.
Chive cream cheese, basil, tomato, chives
Spread chive cream cheese on toast, then top with thinly sliced cherry tomatoes, basil leaves and chopped chives. Season with salt and pepper.
Sun-dried Side Up
Sundried tomato, garlic, hot red chili flakes, parsley
Blend 1 cup sun-dried tomatoes with 1/2 cup olive oil, 1 tsp hot red chili flakes and 2 garlic cloves in a blender or food processor until smooth. Spread on toast. Sprinkle with chopped parsley.
Perfect Pea Purée
Pea purée, mint & feta cheese
Blend 1 cup green peas (thawed from frozen is fine!) with 1/4 cup vegetable broth in a blender or food processor until spreadable (but still has some texture!) Season with salt and pepper. (Warm this mixture in a microwave, or small saucepan, if desired.) Spread on toast. Top with feta crumbles and chopped mint.
Morning Mushroom Medley
Boursin cheese, mushroom & lemon zest
Pan-fry 1 cup sliced cremini mushrooms in butter, and a pinch of salt and pepper until mushrooms are golden. Spread boursin cheese on toast, and top with mushrooms. Sprinkle over lemon zest for garnish.