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Breakfast crostini board


  • 10 strawberries, stems attached
  • 2 large bananas
  • 1 grapefruit
  • 1 large avocado
  • 225 grams whipped cream cheese
  • 3 slices white sandwich bread
  • 4 slices brown sandwich bread
  • 1 cup granola
  • 1 cup smooth or crunchy peanut butter
  • 3 tablespoons sunflower seeds
  • 3 tablespoons unsweetened coconut flakes
  • 3 tablespoons chia seeds
  • Fresh thyme, for garnish


To prepare

  1. Prepare the fruit and vegetables: Slice the bananas in half lengthwise and leave the cut sides down to prevent browning. Cut the grapefruit into wedges. Last minute: Slice the avocado.
  2. Toast the bread.
  3. Prepare the other components in the style that works best for you (see page 23 for tips) then arrange everything on and around your board. Top with optional garnish.


  1. Jam and honey would be great additions or easy substitutions for this board. Some of my favorite toast topping combos are peanut butter, banana and chia seed; cream cheese, strawberries and coconut; peanut butter, granola and sunflower seeds; and avocado, chia and a squeeze of grapefruit juice.
  2. Serve gluten-free granola in a slightly bigger bowl with a side of milk or yogurt for a gluten-free option.

Recipe excerpted fromĀ On Boards

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