A confession... I skip breakfast a lot. I know, I know its not the healthiest thing to do but, I find breakfast to be the most boring meal of the day. I usually gravitate towards something as simple and easy as possible to get in the nutrients before I rush into work. A smoothie, a bagel (I mean, I live in NYC what else would you expect?) or some kind of toast. This recipe came out of a few thoughts;
How can I pack on the nutrients?
How can I pack on the flavor?
and How can I make breakfast interesting and yummy?
This is how Fancy Breakfast Toast was born...
It's sweet, its tangy, its creamy, its loaded with textures, and bursting with flavor. The best part? It's super healthy and only takes a few minutes to make.
Use a good hearty bread
Fermented Artisan bread is the only way to eat bread. No sliced packaged white bread here, not only is that loaded with mystery ingredients our body cannot identify, but quiet honestly it lacks in flavor and texture. We are not in a state of starvation here anymore, the great depression is over, stop buying this stuff.
White bread was created to feed the masses. It was the governments first and most notable attempt to feed the most people with the least amount of cost. This sounds great I know, but the reality of it is that white bread is only meant to keep us from starvation, not to nourish us into health. For more information on this visit our Learning page and click on Whats With Wheat.
By good hearty bread, I mean use a fermented bread. Bread is made with active yeast cultures which is what gives it its signature rise, taste, chew, and "give me more please" flavor. To start the bread yeast is proofed, meaning it is coming alive and beginning to ferment. After the dough is formed, it sits for another fermenting process. This is how those beautiful bubbly crispy crusty bread loaves are made. Some breads like sour dough, are started with a fermented yeast starter which packs on even more health benefits! Mmmm... your gut is thanking you.
My advice - For this recipe you want the bread to stand up to all the toppings. Buy a full loaf of sour dough, whole wheat, rye, or multigrain. Slice it at home into about 1/2-1 inch thick slices. Whole loaves of bread are always better kept whole and sliced when you are ready to eat.
To keep the bread fresh for as long as possible - wrap it in a dish towel and store in a very dry place. Avoid plastic bags or bread boxes without ventilation.
This fancy breakfast toast is all about the perfect bite. You've got creaminess from the yummy base layer of fermented yogurt cheese. Earthy sweetness from the roasted beets. Rich like molasses the roasted grapes burst with umami. Drizzle of raw honey to bring all the sweetness together. Cinnamon and cracked black pepper save the day with some warm spiciness. And of course flaky sea salt because you cant have full flavor without salt.
Are you ready for the recipe yet or what....
Fancy Breakfast Toast
3 to 4 Cooked Small Beets (quartered)
1 Cup Red Grapes
1 Tbsp Olive Oil
1/2 cup prepared Fermented Yogurt Cheese
Rustic Multigrain Bread (sliced)
Cinnamon (for garnish)
Honey (for garnish)
Flaky Sea Salt and Cracked Black Pepper
Saute grapes with 1 tbsp olive oil in a small pan over medium high heat for 3-4 minutes. When the grapes soften and skins burst they are ready. Season with a little salt and pepper. Set aside
Toast 1 inch slices of hearty rustic bread in your toaster oven.
Smear the toasted bread with Fermented Yogurt Cheese. You’ll want a nice 1/4 inch layer.
Top with roasted beets, sauteed grapes, a dusting of cinnamon, drizzle of honey, sprinkling of flaky sea salt and cracked black pepper. Serve immediately at room temperature.
Roast beets ahead of time to use in recipes throughout the week:
Preheat the oven to 400F. Cut stems off beets and place cut side down on a square of aluminum foil. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Seal the foil and bake until tender (about 30-35 minutes, depending on size) Insert a sharp paring knife into the largest beet to check your for doneness. The beet should be easily cut through and slide off the knife as you lift it. If the beet stays on the knife when you lift up, it is not ready.
For even cooking, try to use beets as similar in size as possible.