Ingredients

  • 1 cup Creamy Beet Dip
  • 4 breakfast radishes, sliced
  • microgreens (or favorite sprouts)
  • 4 slices sourdough bread
  • ¼ cup fresh pomegranate seeds (optional)
  • flaky sea salt, such as Maldon

Prep

Lay bread slices on an ungreased sheet tray, drizzle with olive oil and toast in the oven at 325º F for 5-10 minutes.

Once bread is sufficiently toasted, spread beet dip evenly on each slice and garnish with sliced radish, microgreens, and pomegranate seeds.

Finish with one more pass of olive oil and a pinch of flaky salt.

Savory Brekkie Toast

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