Toast Bar

Impress your guests with three delicious and fun toast toppings. A classic lox toast made with caper gremolata, avocado toast elevated with seasoned shrimp, and mixed berry toast for a sweet finish. 

toast bar

Prep Time: 30 Minutes

Yield: 8 Servings

INGREDIENTS

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

Directions:
 

  • 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.
  • Bread
    • 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.
  • Shrimp
    • 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.