Toast to Moms

Mother’s Day has a special place in my heart.. especially since I grew up with Nani living with us. We always celebrated Nani and Mom at the same time. We usually would have a cup of coffee and give them gifts. This year was different. This year my, not so little, baby sister is a mom too! We decided we would have a “toast” bar for all the moms in our lives 🙂

I hope you enjoy my toast recipes and get to try them at your next event too.

So, first I sliced a baguette into 1/2 inch slices, put them on a baking tray and drizzled olive oil with a sprinkle of salt. Into the oven they went at 350 degrees for about 15-20 minutes… until they’re golden.

I made three different types of toast… avocado toast, goat cheese and honey toast, and tomatoes and feta toast.

avocado toast

. 2 whole avocados, mashed
. 2 cloves garlic, finely chopped
. salt and pepper to taste
. EVOO
. grated parmegiano reggiano for topping

Procedure

1. In a small bowl, mash all ingredients together until your desired consistency. I like mine chunky… so I barely mashed mine.
2. Once mashed, serve a tablespoon of the mixture onto a piece of the toasted baguette and top with parmegiano reggiano.

goat cheese and honey toast

. 5 oz goat cheese, at room temperature
. fresh thyme leaves
. fresh oregano leaves
. honey

Procedure

1. In a small bowl, combine all ingredients together and serve a tablespoon of the mixture onto a piece of the toasted baguette. Drizzle with honey.

tomato and feta

. 4 sliced tomatoes
. crumbled feta cheese
. dried oregano
. EVOO

Procedure

1. On each piece of toasted baguette, place 3 slices of tomato.
2. Crumble the feta cheese on top. Season it with dried oregano and EVOO.

Talina’s Pesto

There are so many delicious recipes for pesto… so of course I have one of my own too!

It’s not too different from the traditional pesto recipe, but its just so delicious.
Pesto is great to put on toast with some tomatoes and extra olive oil, pasta, a grilled cheese and pancetta sandwich, ….oh the possibilities. Try me recipe out and let me know what you think

Photo by: Hayley Boomhower and Sean Rea

Appliances
. food processor

Ingredients
. 1 bunch of fresh basil
. 1/4 cup almonds
. 1/4 cup grated white cheddar cheese
. 3 garlic cloves
. 1/2 cup EVOO
. juice of 1 lemon
. salt and pepper to taste

Procedure
1. Pull the basil leaves off the stems of the basil. Add it to a food processor.
2. Add the rest of the ingredients into the food processor and pulse until it becomes super fine and spreadable.
3. Enjoy on some fresh made pasta or a piece of toast.

Lebni

Lebni is one of my favorite things to smear on a warmed pita. This delight is kefir cheese. You can add kalamata olives, tomatoes, and fresh herbs to make a dip out of it too. I have a shortcut recipe that I like to use to make this and it’s so delicious.

Ingredients
. 1 container of plain yogurt (depending on how much lebni you want)
. very fine cheese cloth
. EVOO

Procedure
1. Place a very fine cheese cloth inside a strainer, and place the strainer in the kitchen sink.
2. Put all the yogurt in the container into the cheese cloth and cover overnight.
3. The following day, you can make little balls with the cheese and place them in a jar filled with extra virgin olive oil and fresh oregano, ready to be eaten whenever you please.

Photos by : Sean Rea(https://www.instagram.com/seann.rea/) and Hayley Boomhower (https://www.instagram.com/daily.hayleyy/)

Lavash Flatbread Pizza

There is nothing like getting creative with pizza. This one is the easiest thing you can do especially if you only have 5 minutes to make a quick dinner. I like making this on the grill too, but you can do it in the oven too.

 

Ingredients

Makes 1 pizza
1 lavash bread
3 tablespoons EVOO
1/2 cup mozzarella cheese, shredded
1/2 cup green olives
1/4 cup peyaz (an Armenian mixture of onions, parsley, and spices…don’t you worry, next post is all about this lovely topping

Procedure

  1. Preheat oven to 400 degrees Fahrenheit (if you are grilling, preheat the grill to high heat)
  2. On a sheet pan lined with parchment paper, place you lavash bread and drizzle with 1/2 the amount of EVOO (1 1/2 tablespoons)
  3. Add the green olives and the peyaz, finally topping it off with all the mozzarella cheese
  4. Drizzle with the remaining EVOO and place the sheet pan in the oven for about 5 minutes or until the lavash edges are golden (if you are grilling slide the pizza right onto the grill to get the nice grill marks on the bottom)
  5. Take it out of the oven and place on a cutting board to slice into triangles and serve

See? How fast and easy was that? Try it out and leave me a comment about your experience!

 

Photos by : Sean Rea(https://www.instagram.com/seann.rea/) and Hayley Boomhower (https://www.instagram.com/daily.hayleyy/)