Your Life A to Z Recipe: Wednesday, September 10th, 2014: Lobster Grilled Cheese & Bacon Sandwich

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Easy Gourmet Toast 

Avocado Toast - 

2 - 1 inch Thick Slices of Sourdough Bread

1/4 Cup of EVOO

1 Clove of Garlic 

1 - Avocado 

1 - Shallot Minced Fine

1 TBSP Sherry Vinegar

1/4 - tsp - Smoked Paprika

1 - tsp Kosher Salt

1 pinch of Cayenne Pepper 

1 Radish Sliced Thin

6 Sugar Snap Peas - Sliced Thin

Dice Up avocado and mix with the spices, salt and vinegar. Adjust seasoning to taste

Brush Bread with olive oil liberally. Grill the bread or toast the bread in a sauté pan on medium heat until golden brown.

Rub the garlic clove over the bread after it has been grilled or toasted. 

Top the grilled bread with the avocado mixture and garnish with the radish and sugar snap pea slices. 

 

Butternut Squash Toast

2 - 1 inch Thick Slices of Sourdough Bread

1/4 Cup of EVOO

1 Clove of Garlic 

1 Small Butternut Squash - Cut in half and roasted (350 degrees in a baking dish with salt pepper and a quarter inch of water in the bottom of the pan, cover and bake until the squash is completely soft. approximately 45 minutes)

1/4 cup of toasted hazelnuts - crushed

2 TBSP Honey

1 Lemon Zested 

2 Sage leaves minced fine 

1 pinch of cayenne pepper 

Kosher Salt to taste 

Brush Bread with olive oil liberally. Grill the bread or toast the bread in a sauté pan on medium heat until golden brown.

Rub the garlic clove over the bread after it has been grilled or toasted.

Scoop the warm squash flesh and place on the grilled bread 

Garnish the squash with the honey, hazelnuts, lemon zest, sage, pepper and salt.