3 Sourdough Toast Recipes from The Southern Spoonful

• 1 thick slice sourdough boule

• 1–2 tbsp creamy almond butter

• 1 banana, sliced

• 1 pint of organic strawberries, sliced

• 1–2 tbsp strawberry syrup, for drizzling over the toast (see recipe below)

Toast one slice of a sourdough boule. Add a thick layer of almond butter on the toast. Cover half the toast with the sliced strawberries and the other half of the toast with the sliced bananas. Lightly drizzle the strawberry syrup over the toast.

• 3 cups of crushed organic strawberries, about 3 lb slightly mashed with a potato masher to release the juices

• 3 cups of sugar

• 3–4 tbsp lemon juice

• 1 tsp lemon rind, finely grated

Combine strawberries and lemon juice in a large saucepan. Bring mixture to a full rolling boil over high heat, stirring constantly. Once boil is achieved, add sugar, stirring to dissolve. Return mixture to a full rolling boil, stirring constantly. Once boil is achieved, remove from heat, and let cool.

• 1 slice toasted sourdough boule

• 1 avocado, mashed

• 1 egg, poached or fried

• 1 tbsp of crumbled feta

• 1/2–1 tsp “Everything But The Bagel” seasoning

• 1 tsp of lemon juice

• 1/3 tsp of hot sauce

Toast one slice of a sourdough boule. Peel and deseed the avocado. In a small bowl, smash the avocado, and stir in the lemon juice. Spread a thick layer of smashed avocado on the toast. Sprinkle the “Everything But The Bagel” seasoning on top of the avocado. In a medium saucepan, fry or poach your egg. Sprinkle your feta on top of the avocado. Place your egg on top, and add a dash of hot sauce.

• 1 slice toasted sourdough boule

• 2 tbsp creamy whipped feta (see recipe below)

• 3–4 tbsp roasted tomatoes (see recipe below)

Toast one slice of a sourdough boule. Generously spread the whipped feta onto the toast. Top with the cooled roasted tomatoes.

• 1, 8-ounce block of feta

• 1/4 cup sour cream

• 1/4 cup Greek yogurt

• 2 cloves garlic, minced

• 5–6 tbsp olive oil

• 1/2 tsp dried dill

• 1/2 tsp oregano

• Red pepper flakes to taste

• 1/2–1 tsp lemon zest, freshly grated

Add your feta, sour cream, and Greek yogurt in a food processor or blender. Blend until smooth. In a small saucepan, add the minced garlic to 2 tbsp of olive oil, and sauté for one to two minutes on low heat, until fragrant. Set aside, and cool for 5 minutes. Add all your dry ingredients to your food processor or blender. Carefully spoon your garlic with a slotted spoon and add to your feta mixture. Mix in the food processor until well blended. If you want your dip to be creamier, add in the olive oil left in the pan, a teaspoon at a time, until you get the desired consistency.

• 2 lb Roma tomatoes

• 2–3 garlic cloves, minced

• Salt

• Pepper

• Olive oil

Heat oven to 400 degrees Fahrenheit. Cut tomatoes in half. Place cut side up on a baking sheet, and drizzle generously with olive oil. Sprinkle salt, pepper, and minced garlic. Roast for 20–25 minutes, until the desired doneness. Remove from oven, and let cool.