Colorful toasts feature creamy ube, fresh avocado, and crisp veggies for a bright vegetarian breakfast.
# What You'll Need:
→ Bread
01 - 4 slices sourdough or multigrain bread
→ Ube Layer
02 - 1/2 cup ube halaya (purple yam jam)
03 - 2 tablespoons cream cheese, softened
→ Avocado Layer
04 - 1 ripe avocado
05 - 1 teaspoon lemon juice
06 - Pinch salt
07 - Pinch black pepper
→ Garnishes & Extras
08 - 4 radishes, thinly sliced
09 - 1/4 cup pomegranate seeds
10 - 2 tablespoons microgreens or fresh herbs such as cilantro or parsley
11 - 1 tablespoon toasted sesame seeds
12 - Drizzle extra virgin olive oil
# Method:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crisp.
02 - Combine ube halaya and softened cream cheese in a small mixing bowl, stirring until the mixture becomes smooth and easy to spread.
03 - Mash the ripe avocado with lemon juice, salt, and black pepper in a separate bowl until creamy.
04 - Evenly spread the ube mixture onto two of the toasted bread slices, and the mashed avocado onto the remaining two.
05 - Top each toast with thinly sliced radishes, pomegranate seeds, and microgreens or fresh herbs.
06 - Sprinkle sesame seeds over all toasts and lightly drizzle with extra virgin olive oil. Serve immediately for optimal freshness and texture.
