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.
DIRECTIONS 1. Add all the ingredients on top of the toast. 2. Eat + take a picture + enjoy!
YIELDS : 1 toast
TIPS ** Always check for mushy/bad blueberries, remove them
INGREDIENTS
from the container, first. The easiest way to do that is to gently dump them onto a cookie sheet
1 piece of toast, of choice
** Wash your fresh blueberries just before your eat them. I
1/4 ounce goat cheese, like
then place them on a dry tea towel, to absorb the moisture
Humbolt Fog (ricotta or cream
** Store unwashed blueberries in the fridge for three to five
cheese would also be delicious)
day. ** If they have stems, remove before eating
1 small handful of fresh blueberries
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/
1 teaspoon honey or maple syrup 1/2 extra-virgin olive oil 1/8 teaspoon Kosher salt 1-2 cranks freshly ground pepper
37
|
WOMANBEEWELL
• JULY/AUG
2021
