Toast Bar

Toast Bar

  • Serving Size 8
  • Total Time 30 minutes



  • 1 Loaf of Artisan Bread (i.e., sourdough, country loaf, rosemary)
  • 1 pack Salmon Lox
  • 1 8oz Cream Cheese
  • ½ cup Capers
  • ½ a bunch of Parsley
  • 2 Garlic cloves, chopped
  • ½ a Lemon
  • Olive Oil

  • 1 Jar of Mixed berry Jam
  • 1 8oz Ricotta
  • 1 pack Fresh Raspberries, Blackberries
  • Honey for drizzle
  • Mint for garnish

  • ½ lb of Shrimp, peeled and deveined
  • 1 Avocado, very ripe
  • ½ a lemon
  • 1 tbsp of Old Bay or Blackening Seasoning
  • 1 tbsp Butter
  • Chili Flakes, for garnish
  • Chives, for garnish
  • Salt & Pepper to taste


Caper Gremolata

  • Finely chop, capers and parsley, add to a mixing bowl with chopped garlic. Slowly stream olive oil until it is chunky but spreading consistency. Add lemon juice of half a lemon, salt and pepper to taste, mix and set aside.


  • Slice loaf into 1.5 inch thick slices. Toast bread lightly in a pan with butter until both sides are golden brown, repeat for the amount needed and set to the side.


  • Season shrimp with Old Bay or Blackening seasoning and a squeeze of lemon juice. In a medium sauté pan or cast iron skillet, melt butter on medium high heat, add shrimp ensuring not to crowd the pan. Cook for 2-3 mins, flip and cook for an additional 2-3 mins. Repeat until all shrimp is cooked, set aside.

Salmon Lox Toast

  • Take a toasted slice and spread cream cheese on top, fold 2-3 slices of salmon lox on top. Add a few dollops of caper gremolata.

Mixed Berry Toast

  • Take a toasted slice, spread ricotta on top, add a few berries and drizzle with honey and garnish with a few mint leaves.

Shrimp Toast

  • In a mixing bowl mash avocado and add lemon juice, salt and pepper to taste. Spread avocado mash on to toast and add 2-3 seared shrimp. Garnish with chili flakes and chopped chives.

  • Serve with Gold Peak Sweet Tea.