Chef Marc Heu's Five Ways to Dress Up Your Toast

Chef Marc Heu's Five Ways to Dress Up Your Toast

Holiday mornings call for something a little special, and it all starts with a good slice of bread. Hearty, golden-crusted Izzio Organic Bread: Whole Wheat is the perfect base for five toppings that go from savory to sweet. There's classic avocado with a jammy egg, Mediterranean-style hummus, creamy burrata with fig and honey, a brunch-worthy lox toast, and a chocolate-hazelnut treat for dessert. Set them all out for a holiday brunch spread, or pick a favorite for an easy, elegant breakfast any day of the season.

Chef Marc Heu

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time20 Minutes

Servings10

Cook Time10 Minutes

Ingredients

FOR THE TOAST: 10 slices Izzio Organic Bread

FOR THE AVOCADO TOAST: 1 large ripe organic avocado

1 teaspoon L&B Everything Bagel Seasoning, plus more for garnish

2 L&B Pasture Raised Organic Large Brown Eggs

½ cup Organicgirl Organic Baby Arugula

2 organic red radishes, thinly sliced

FOR THE HUMMUS TOAST: ⅓ cup L&B Original Hummus

⅓ cup Divina Organic Fire Roasted Sweet Red Bell Peppers, drained and sliced

¼ cup L&B Pitted Greek Olive Mix, halved

2 tablespoons Odyssey Traditional Feta Cheese, crumbled

FOR THE BURRATA TOAST: 2 tablespoons Divina Orange Fig Spread

1 – 8-ounce package BelGioioso Burrata Cheese

1 tablespoon L&B Pure Honey

2 tablespoons L&B Raw Pistachio Kernels, chopped

Krav Farms Organic Micro Basil, for garnish

FOR THE LOX & CREAM CHEESE TOAST: ¼ cup Philadelphia Cream Cheese, softened:

2 ounces L&B Smoked Atlantic Salmon Sliced Nova Lox

2 tablespoons Cleveland Kitchen Pickled Red Onions

1 teaspoon Divina Organic Non-Pareil Capers, drained

Sprigs of L&B Organic Fresh Dill

1 teaspoon L&B Extra Virgin Olive Oil

FOR THE CHOCOLATE HAZELNUT DESSERT TOAST: ¼ cup BelGioioso Mascarpone Cheese

2 tablespoons Bonne Maman Hazelnut Chocolate Spread

½ – 2-ounce L&B Pure 72% Dark Chocolate Bar, chopped

Directions

TO MAKE THE TOAST: Toast the bread slices until golden and crisp. Set aside while you prepare the toppings.

TO MAKE THE AVOCADO TOAST: Soft-boil the eggs for 6 ½ minutes, then transfer them to an ice bath. Peel and halve the eggs. In a small bowl, mash the avocado with the bagel seasoning. Spread the mashed avocado over 2 slices of toast. Top each with a small handful of arugula, the radish slices, and the egg halves. Finish with an extra sprinkle of bagel seasoning.

TO MAKE THE HUMMUS TOAST: Spread the hummus generously over 2 slices of toast. Layer on the roasted red peppers and olives (whole or sliced), then finish with crumbled feta.

TO MAKE THE BURRATA TOAST: Spread the fig spread over 2 slices of toast. Open the burrata, tear it into pieces, and arrange them over the fig spread. Drizzle with honey, then sprinkle with chopped pistachios and micro basil.

TO MAKE THE LOX & CREAM CHEESE TOAST: Spread the cream cheese over 2 slices of toast. Drape the lox over the top, then add the pickled onions, capers, and dill. Finish with a light drizzle of olive oil.

TO MAKE THE CHOCOLATE HAZELNUT DESSERT TOAST: In a small bowl, whip the mascarpone with a whisk or hand mixer until light and fluffy, about 1 minute. Spread the hazelnut chocolate spread over 2 slices of toast. Top with dollops of the whipped mascarpone and a scattering of chopped dark chocolate.

Arrange all ten toasts on a board and serve right away.

20 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

TO MAKE THE TOAST: Toast the bread slices until golden and crisp. Set aside while you prepare the toppings.

TO MAKE THE AVOCADO TOAST: Soft-boil the eggs for 6 ½ minutes, then transfer them to an ice bath. Peel and halve the eggs. In a small bowl, mash the avocado with the bagel seasoning. Spread the mashed avocado over 2 slices of toast. Top each with a small handful of arugula, the radish slices, and the egg halves. Finish with an extra sprinkle of bagel seasoning.

TO MAKE THE HUMMUS TOAST: Spread the hummus generously over 2 slices of toast. Layer on the roasted red peppers and olives (whole or sliced), then finish with crumbled feta.

TO MAKE THE BURRATA TOAST: Spread the fig spread over 2 slices of toast. Open the burrata, tear it into pieces, and arrange them over the fig spread. Drizzle with honey, then sprinkle with chopped pistachios and micro basil.

TO MAKE THE LOX & CREAM CHEESE TOAST: Spread the cream cheese over 2 slices of toast. Drape the lox over the top, then add the pickled onions, capers, and dill. Finish with a light drizzle of olive oil.

TO MAKE THE CHOCOLATE HAZELNUT DESSERT TOAST: In a small bowl, whip the mascarpone with a whisk or hand mixer until light and fluffy, about 1 minute. Spread the hazelnut chocolate spread over 2 slices of toast. Top with dollops of the whipped mascarpone and a scattering of chopped dark chocolate.

Arrange all ten toasts on a board and serve right away.