get to the point

perfecting the "done before they arrive" party- a work in progress

Categories: Breads, Pizza, Tarts, Lunch, Breakfast/Brunch, Sources, Posted on March 26, 2016 by Sandy Bergsten

The inn is full for Easter! With hikers, bikers, sun seekers, and sleepers- breakfast for a crew can be a challenge.

Out in California “toast” continues to reign. So I figured I would hop on that train and make it the centerpiece of my Saturday breakfast/brunch/lunch. A grab-and-go affair that should please all palettes and fit every timetable.

I’m crazy for these thin little baguettes called ficelle. You can pick them up at Whole Foods or some bakeries. Cut and toasted they make the perfect platform for a variety of toppings.

First cut diagonally into thirds or fourths depending on the length.

Then slice in half lengthwise.

Toast lightly in a toaster oven. Set aside on a rack to cool.

Avocado toast is a must. Be sure to start with a perfectly ripe avocado.

Mash in a bowl with a fork. (If you’re making this ahead of time be sure to put the pit back in the bowl to keep the mashed avocado from turning brown.)

Spread a heaping tablespoon of avocado onto each toast point.

Simply sprinkle with sea salt flakes and serve.

Maldon salt flakes are divine and really makes the flavor pop. If you’ve never tried it run out and get a box, pick up an extra as a hostess gift.

Next up smoked salmon toasts. Create ribbons of smoked salmon.

For the smear use whipped cream cheese. It has a perfectly light and airy consistency.

Right before serving spread a bit of whipped cream cheese onto each toast point. Top with a little finely chopped red onion.

Top the toasts with smoked salmon.

Sprinkle with some snips of fresh chives and serve.

I adore grilled asparagus with burrata. So why not make a portable bite on top of a toast point. Pick some thin spears of asparagus and cut them so that they are the length of toast or a little shorter.

Then cut each asparagus section into half lengthwise.

Preheat the broiler. Toss the cut asparagus with a little olive oil. And sprinkle with a little kosher salt. Place the cut sides down.

Watching carefully, broil for a couple minutes until the spears just begin to char. Set aside to cool to room temperature.

Make sure to use a high quality creamy burrata.

Place a slice or spoonful on top of each toast point.

Top with a few broiled asparagus spears.

I adore balsamic glaze. (Another amazing hostess gift.)

Drizzle a little balsamic glaze on top and serve.

This last toast features smoky Serrano ham coupled with crushed sweet cherries. Portion out ribbons of thinly sliced Serrano ham.

To make the spread combine a soft butter with a sour cherry jam.

Mix a big spoonful of each in a bowl with a fork.

Stir until just combined.

With a vegetable peeler shave off ribbons of manchego cheese.

Right before serving spread a dollop of the cherry mixture on top of a toast point.

Top with a ribbon of Serrano ham.

Then with a ribbon of manchego cheese.

Serve your toast points up with a salad of mixed greens and a platter of fresh berries.

You’ll find these all point to one heck of breakfast, brunch or lunch!

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