Ingredients
- Toast:
- 1 slice pumpernickel bread
- 1 slice sourdough bread
- 1 slice marble rye bread
- 3 tablespoons butter, softened
- Mediterranean Toast:
- 1/4 cup hummus
- 2 tablespoons sliced kalamata olives
- 1/4 cup halved cherry tomatoes
- 2 tablespoons crumbled feta
- 1 tablespoon torn fresh oregano
- Cherry Ricotta Toast:
- 1/4 cup ricotta cheese
- 2 tablespoons cherry preserves
- 1/4 cup fresh or frozen pitted cherries, halved
- 2 tablespoons toasted sliced almonds (can be found in the salad section)
- Smoked Salmon Toast:
- 1/4 cup whipped herb cream cheese (store bought)
- 2 ounces smoked salmon
- 1 tablespoon capers, drained
- Zest of 1 lemon
- 1 tablespoon fresh dill
Directions
- 1
For the toast: Toast the slices of pumpernickel, sourdough and marble rye in the toaster. Butter each with 1 tablespoon of the softened butter.
- 2
For the Mediterranean toast: Spread the hummus onto the toasted pumpernickel bread. Top with the olives and tomato. Sprinkle over the feta and garnish with the oregano.
- 3
For the cherry ricotta toast: Spread the sourdough with the ricotta cheese. Dab the cherry preserves on top and, using a spoon, swirl the preserves into the ricotta. Top with the cherries and almonds.
- 4
For the smoked salmon toast: Spread the cream cheese onto the toasted rye bread. Fold the salmon and lay it on top of the cream cheese. Top with the capers, lemon zest and fresh dill.
- 5
Halve the toasts and place onto a platter. Enjoy.