Spring Toast Three Ways

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spring toast three different ways: ricotta + strawberry jam + prosciutto, avocado + sesame brown butter + herbs, burrata + radishes + pesto

yield: 12 pieces of toast



Toast *recipes below each for 4 slices of bread*

  • 12 pieces crusty fresh bread (sourdough, italian, etc.), sliced ¾” thick
  • olive oil
  • kosher salt
  • flaky sea salt, for finishing all toasts

Jam & Prosciutto

  • ½ cup whole milk ricotta cheese
  • ½ cup strawberry jam
  • 2 oz thinly sliced prosciutto
  • ½ tsp lemon zest
  • olive oil

Avocado & Sesame

  • 3 tbsp butter
  • 2 tbsp toasted sesame seeds
  • ¼ tsp crushed red pepper
  • 1 tbsp minced chives
  • 1 large ripe avocado, pitted
  • ½ lemon
  • 2 tbsp fresh herbs (dill, chervil, etc.)

Burrata & Pesto

  • 1 ball burrata cheese
  • freshly cracked black pepper
  • 2 radishes, thinly sliced on a mandolin
  • ½ batch arugula pesto


  1. Heat a large skillet over medium-high heat. Add enough olive oil to generously coat the bottom. Once hot, work in batches to toast the bread, about 1 minute per side, adding more olive oil as needed. Watch the heat and adjust between medium-low and medium-high as needed. Transfer the bread to a sheet pan and season with a pinch of salt.
  2. Jam & Prosciutto: Spread the ricotta onto the toast. Dollop the strawberry jam and arrange the prosciutto over top. Top with the lemon zest and a drizzle of olive oil.
  3. Avocado & Sesame: Heat a small skillet over medium heat. Add the butter and let melt. Continue to cook until the butter is browned and fragrant. Turn off the heat and stir in the sesame seeds, crushed red pepper, and chives. Smash the avocado onto the toast. Top with spoonfuls of the sesame seed butter, a squeeze of lemon, and the fresh herbs.
  4. Burrata & Pesto: Break the burrata and arrange it on the toast. Season with freshly cracked black pepper. Top with the radishes and generous spoonfuls of arugula pesto.
  5. Finish all toasts with a sprinkle of flaky sea salt.