Colorful breakfast toasts topped with ube, avocado, radishes, pomegranate, and fresh herbs for a lively bite.
# Components:
→ 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 ground 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
# Directions:
01 - Toast 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 bowl; mix until smooth and spreadable.
03 - In another bowl, mash ripe avocado with lemon juice, salt, and black pepper until creamy.
04 - Spread ube mixture evenly over two toasted bread slices and mashed avocado over the remaining two.
05 - Arrange radish slices, pomegranate seeds, and microgreens or herbs atop each toast.
06 - Sprinkle sesame seeds over all toasts and dress lightly with extra virgin olive oil. Serve immediately for optimal freshness.
