Summer Toast Board

Ingredients

• 8 slices sourdough bread
• 1 cup whipped ricotta
• 4 fresh figs, sliced
• 2 tbsp chopped pistachios
• 1 ripe avocado, mashed
• 1 small radish, thinly sliced
• 1 hard-boiled egg, halved
• 1 lime, cut into wedges
• 1 peach, sliced
• 4 oz prosciutto
• 1 tbsp honey
• 1 tbsp red pepper flakes
• 1 tbsp fresh thyme
• 1 cup cherry tomatoes, halved
• 2 tbsp balsamic glaze
• 1/4 cup pine nuts
• 4 oz smoked salmon
• 1/2 cup beet hummus
• 1/2 cucumber, thinly sliced
• 1/2 cup edamame, shelled
• 1 hard-boiled egg, halved
• 1/2 cup asparagus spears, blanched
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange 8 slices of sourdough bread on a baking sheet and toast for 8-10 minutes until golden and crisp.
3. For the fig toast: Spread whipped ricotta on a slice, top with fig slices, drizzle with honey, and sprinkle with chopped pistachios.
4. For the avocado toast: Spread mashed avocado on a slice, top with radish slices, a halved hard-boiled egg, lime wedges, and microgreens.
5. For the peach toast: Spread whipped ricotta on a slice, top with peach slices, drizzle with honey, and sprinkle with pistachios.
6. For the salmon toast: Layer smoked salmon on a slice, add balsamic glaze, and top with pine nuts.
7. For the beet hummus toast: Spread beet hummus on a slice, top with edamame, cucumber slices, and a drizzle of olive oil.
8. For the asparagus toast: Place blanched asparagus on a slice, drizzle with olive oil, and sprinkle with salt and pepper.