Toasts topped with ube, avocado, radish, pomegranate, and microgreens for a flavorful, lively breakfast.
# What You'll Need:
→ Bread Base
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 of salt
07 - Pinch of 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 of extra virgin olive oil
# Method Steps:
01 - Lightly toast bread slices in a toaster or on a grill pan until golden and crisp.
02 - In a mixing bowl, combine the ube halaya and softened cream cheese; stir until the mixture is smooth and spreadable.
03 - In a separate bowl, mash the ripe avocado with lemon juice, salt, and ground black pepper until evenly combined.
04 - Spread the ube mixture over two pieces of toasted bread, and the mashed avocado over the remaining two slices.
05 - Top each toast with radish slices, pomegranate seeds, and microgreens or fresh herbs.
06 - Sprinkle toasted sesame seeds over all toasts and finish with a light drizzle of extra virgin olive oil. Serve immediately to ensure optimal flavor and texture.
