Toast Bar

Ingredients:

• 1 Loaf of Artisan Bread (i.e., sourdough, country loaf, rosemary)
  
• 1 pack Salmon Lox
• 1 8oz Cream Cheese
• ½ cup Capers
• ½ a bunch of Parsley
• 2 Garlic cloves, chopped
• ½ a Lemon
• Olive Oil
  
  
• 1 Jar of Mixed berry Jam
• 1 8oz Ricotta
• 1 pack Fresh Raspberries, Blackberries
• Honey for drizzle
• Mint for garnish
  
  
• ½ lb of Shrimp, peeled and deveined
• 1 Avocado, very ripe
• ½ a lemon
• 1 tbsp of Old Bay or Blackening Seasoning
• 1 tbsp Butter
• Chili Flakes, for garnish
• Chives, for garnish
• Salt & Pepper to taste

Directions:

Caper Gremolata

• Finely chop, capers and parsley, add to a mixing bowl with chopped garlic. Slowly stream olive oil until it is chunky but spreading consistency. Add lemon juice of half a lemon, salt and pepper to taste, mix and set aside.

Bread

• Slice loaf into 1.5 inch thick slices. Toast bread lightly in a pan with butter until both sides are golden brown, repeat for the amount needed and set to the side.

Shrimp

• Season shrimp with Old Bay or Blackening seasoning and a squeeze of lemon juice. In a medium sauté pan or cast iron skillet, melt butter on medium high heat, add shrimp ensuring not to crowd the pan. Cook for 2-3 mins, flip and cook for an additional 2-3 mins. Repeat until all shrimp is cooked, set aside.

Salmon Lox Toast

• Take a toasted slice and spread cream cheese on top, fold 2-3 slices of salmon lox on top. Add a few dollops of caper gremolata.

Mixed Berry Toast

• Take a toasted slice, spread ricotta on top, add a few berries and drizzle with honey and garnish with a few mint leaves.

Shrimp Toast

• In a mixing bowl mash avocado and add lemon juice, salt and pepper to taste. Spread avocado mash on to toast and add 2-3 seared shrimp. Garnish with chili flakes and chopped chives.

• Serve with Gold Peak Sweet Tea.