TOAST THREE WAYS

toast has come a long way since i was a kid and enjoyed mine with peanut-butter and jelly. now, there are more options than ever to fancy up your snack or even a light meal. these three toasts were inspired by blue diamond almonds and we paired them for added taste and if you like that extra crunch.

for the fig and gorgonzola toast, we wanted something sweet and savory. we used a french loaf for its versatility and buttery taste but it can be substituted for whole wheat or gluten free according to your taste or dietary needs.

FIG & GORGONZOLA TOAST
makes 3 servings

Ingredients:
• 3 slices french loaf
• 1 container figs
• 3 ounces Gorgonzola cheese
• 6 ounces blue diamond honey roasted vanilla almonds
• 2 tablespoons honey
• 1 large sprig of thyme as garnish
• 1 tablespoon olive oil

• Brush olive oil onto each side of your sliced toast. Heat on a skillet on medium to high heat for 3 minutes on each side, or until golden brown. Spread the Gorgonzola cheese evenly and layer freshly sliced figs. Sprinkle in a light amount of honey roasted almonds and a drizzle of honey. Garnish with thyme.

For a more traditional taste, this tomato and ricotta toast will hit the spot, especially on these hot summer nights.

TOMATO & RICOTTA TOAST
makes 3 servings

Ingredients:
• 3 slices french loaf
• 3 ounces ricotta cheese
• 1 container cherry tomatoes
• 2 large sprigs basil
• 2 tablespoons olive oil
• 6 ounces blue diamond salt and vinegar almonds
• salt and pepper to taste
• chili flakes as garnish (optional)

Once the bread slices are toasted spread the ricotta cheese in a nice even layer. Slice in half the cherry tomatoes and place on top. Sprinkle in the salt and vinegar flavored almonds (we made one version with whole almonds and one where we crushed the almond and sprinkled them on top). Drizzle lightly with olive oil, add salt and pepper to taste. garnish with basil.

and for our third toast we have a sophisticated blend of flavors. love this combination!

PROSCIUTTO & MELON TOAST
makes 3 servings

ingredients:
• 3 slices french loaf
• 1 small cantaloupe sliced
• 4 ounces prosciutto
• 8 ounces burrata cheese
• 6 ounces blue diamond honey dijon almonds
• 2 tablespoons balsamic glaze ( usually found by the olive oils in the grocery store)
• 2 ounces micro kale as garnish

Repeat the same process to toast the french loaf slices. Spread the buratta cheese in a nice even layer (this cheese will have a much richer taste similar to mozzarella, so a little goes a long way).

Wrap the slices of cantaloupe with the prosciutto and place about 2 of these on top of each toast. Sprinkle in the honey Dijon flavored almonds (or goes great served on the side!) and with a spoon drizzle the balsamic glaze. garnish with micro kale.

photos and styling by: ivan solis
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this post is in partnership with blue diamond almonds. all opinions are my own.