Toast and toppers

By Vanessa Gianfrancesco
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Ingredients

TOAST

  • 1 loaf Breakfast Bread
  • Unsalted creamery butter
  • Flaky sea salt

AVOCADO TOAST

  • Avocado
  • Lime
  • Lobster meat, cooked and cleaned
  • Lime zest
  • Tobiko caviar

BLUE CHEESE AND WALNUT TOAST

  • Onion
  • Blue cheese, to sprinkle
  • Candied walnuts, chopped

PEAR AND PROSCIUTTO TOAST

  • Pear
  • Taleggio cheese
  • Prosciutto

SWEET POTATO TOAST

  • Sweet potato
  • Peanuts, toasted and chopped
  • Bird's eye chili
  • Lime
  • Ginger, minced
  • Cilantro

TOMATO AND HUMMUS TOAST

  • Hummus
  • Parsley
  • Tomatoes
  • Olive oil
  • Lemon juice

NUTELLA AND BANANA TOAST

  • Nutella
  • Bananas
  • Baby marshmallows
  • Icing sugar

Directions

  1. Cut thick slices of the Breakfast Bread and toast quickly over extremely high heat. 
  2. Butter immediately then top slices.

AVOCADO TOAST

  1. Slice a ripe avocado then mash with lime and salt. 
  2. Spread onto toast and top with lobster meat. 
  3. Garnish with lime zest and tobiko caviar.

BLUE CHEESE AND WALUNUT TOAST

  1. Thinly slice an onion and caramelize it slowly in butter until golden brown and soft. 
  2. Add to toast with blue cheese and chopped candied walnuts.

PEAR AND PROSCIUTTO TOAST

  1. Evenly slice a pear, then slice taleggio and prosciutto.
  2. Add to toast.

SWEET POTATO TOAST

  1. Bake a sweet potato for 45 minutes, until soft. 
  2. Scoop out the flesh and mash with ginger, olive oil and salt.
  3. Smear on toast and top with peanuts, chopped chilies, cilantro and a spritz of lime.

TOMATO AND HUMMUS TOAST

  1. Chop tomatoes and parsley, then add lemon and salt. Let it rest for ten minutes. 
  2. Spread hummus on toast. 
  3. Drain parsley and tomatoes and add to top of hummus. 
  4. Garnish with olive oil to serve.

NUTELLA AND BANANA TOAST

  1. Spread nutella on toast. 
  2. Slice bananas and add on top. 
  3. Then add marshmallows and toast again.
  4. Garnish with icing sugar to serve.

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