Recipe: Blueberry Toast

BLUEBERRY TOAST

by Carla Contreras of CarlaContreras.com

MOVE OVER Avocado Toast! Make Blueberries + Olive Oil + Honey + Salt + Pepper Toast Instead. Blueberry toast is one of my favorite toasts of the season. It can be made with whatever fixings you like. It’s a welcome change to avocado toast.

YIELDS : 1 toast

INGREDIENTS

1 piece of toast, of choice 1/4 ounce goat cheese, like Humbolt Fog (ricotta or cream cheese would also be delicious) 1 small handful of fresh blueberries 1 teaspoon honey or maple syrup 1/2 extra-virgin olive oil 1/8 teaspoon Kosher salt 1-2 cranks freshly ground pepper

DIRECTIONS

1. Add all the ingredients on top of the toast.

2. Eat + take a picture + enjoy!

TIPS

** Always check for mushy/bad blueberries, remove them from the container, first. The easiest way to do that is to gently dump them onto a cookie sheet** Wash your fresh blueberries just before you eat them. I then place them on a dry tea towel, to absorb the moisture** Store unwashed blueberries in the fridge for three to five days.** If they have stems, remove before eating

Carla Contreras is a Latinx and Italian American mama of two living in New Jersey. For the last 24 + years, she has worked as a chef at places like Daniel Boulud’s DBGB, the Marriott Boston and Marriott San Diego, and Whole Foods La Jolla, and she’s worked as a caterer, personal chef, and owner of Red Clog Kitchen in New York City. She has taught culinary at the Institute of Culinary Education, Kosher Culinary Center, and at Montclair State University. When she is not busy testing recipes, styling and taking food photos, or working on creating online courses, you can catch her: recording a podcast, on her Peloton, or eating a giant salad. Visit her website at https://www.carlacontreras.com/