I have been finding that recipes where I am just “throwing something together” have a huge appeal to my readers. This autumnal breakfast toast is my seasonal take on my hugely popular Avocado Toast. A hearty slice of whole wheat sourdough bread is lightly brushed with olive oil and toasted in a toaster oven. It is then slattered with mashed sweet potato, seasoned with a squeeze of lime and a pinch of ground cumin. This is topped with maple caramelized red onion and a handful of raw shredded brussel sprouts tossed in a bit of blood orange olive oil and sea salt. The whole thing is finished with a sprinkle of juicy red pomegranate seeds and a drizzle of flavored balsamic. OMG! An exciting explosion of flavor. Move over jam jar. This is the toast you want! It would make a great party appetizer cut in smaller pieces too!
Sweet potato: cook a whole large sweet potato in its skin either by baking at 350 F for 30 minutes or microwaving about 7 minutes, until soft. Let cool, peel and fork-mash with a squeeze of lime, a pinch of cumin and some sea salt and fresh ground pepper.
Caramelized onions: thinly slice a red onion. Sauté in 2 T olive oil with a bit of salt, on a low to medium heat, until the onions are soft, about 15-20 minutes, stirring often to prevent burning. Add 1/4 cup of red wine vinegar and 2 tablespoons of maple syrup and cook another 5 minutes until all the liquid has been absorbed. You will have some left over onion for other uses.
Toppings: shredded raw Brussels sprouts tossed in a bit of olive oil (I used blood orange flavored) and seasoned with sea salt; pomegranate seeds; flavored balsamic vinegar(I used pear-cranberry). Other toppings could be dried cranberries, chopped pecans, grated pecorino or toasted pepitas.
Assembly: spread each toast with sweet potato, then onions and top with the brussel sprouts and pomegranate seeds. Finish with a drizzle of balsamic and some salt and pepper.
how unique and simply fall fabulous Johanne! And so so pretty!! I am constantly surprised by what’s popular with my readers, keeps things interesting! Can’t wait to try this for the holidays~
Jenna
I may have to use your expression Jenna: Fall Fabulous! Love it and it says so much in so few words. I find posts I work weeks developing get little traffic and spontaneous short write ups light up my stats! But no matter what, it always makes my day when I hear from you. Happy Halloween!
I must admit, I think that my best dishes are when I just throw things together 🙂 I need to keep more notes as I do it though!!
This looks lovely x
Oh the dreaded note taking…it does cramp our creativity doesn’t?
Johanne Lamarche
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Just a bit!
Reblogged this on Chef Ceaser.
Very nice Johanne, aren’t those the best types of recipes though? A bit of this, a splash of that, and it all comes together beautifully. Your creation is gorgeous!
My favorite kind of cooking Loretta!
Johanne Lamarche
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I have got to try this! What a great idea and everything is better on toast isn’t it? I love how easy ti is as well and the colors are fabulously fall.
It was a fun concoction and we ate it both Sat and Sun mornings! My husband preferred it with dried cranberries instead of pomegranate seeds but I liked the crunch and sour complement of the pomegranate. Always love hearing from you Teresa!
Johanne Lamarche
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Well, it’s surprising isn’t it? 😀 These toasts sound amazing, Johanne. 😀 What a great idea. xx
Note to self: easy recipes is what everyone wants! 🙂 Thanks Jhuls and happy FF and weekend!
You are exactly right, Johanne. I guess nobody wants complicated recipes. 😉
Love this Joanne. I often scribble notes and then can’t decipher them!
Blogging sure forces up to keep good notes doesn’t? At least we can find those recipes!!!:-)
This is a perfect recipe for me, sweet potatoes, caramelized onions and maple syrup. All good ingredients!
It was a fun breakfast! Hope you enjoy it too Judi! Enjoy your weekend😃
Johanne Lamarche
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Yum! You’re absolutely right, I love the flavors that you throw together. And, using this as a party appetizer is such a great idea. It’s plenty festive with all the fall colors. Thanks for brining these to the fiesta, and have a marvelous weekend! 😀
Thanks so much for hosting Kaila! Glad you liked this dish. Enjoy your weekend!
Johanne Lamarche
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This is perfect for Thanksgiving weekend! I am usually the only one eating the left over s
weet potatoes.
Left over sweet potatoes are the best! Lucky you won’t have to share them! I buy that TJ bread you recommended for these.
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