Ingredients

4 slices sourdough or multigrain bread

1/2 cup ube halaya (purple yam jam)

2 tablespoons cream cheese, softened

1 ripe avocado

1 teaspoon lemon juice

Pinch salt

Pinch black pepper

4 radishes, thinly sliced

1/4 cup pomegranate seeds

2 tablespoons microgreens or fresh herbs (such as cilantro or parsley)

1 tablespoon toasted sesame seeds

Drizzle extra virgin olive oil

Instructions

Step 1: Toast the bread slices in a toaster or on a grill pan until they are golden and crisp.

Step 2: In a small bowl, combine the ube halaya with the softened cream cheese. Mix until smooth and spreadable.

Step 3: In another bowl, mash the ripe avocado with lemon juice, salt, and black pepper until creamy.

Step 4: Spread the ube mixture evenly onto two of the toasts and the mashed avocado onto the remaining two slices.

Step 5: Top each toast with thinly sliced radishes, pomegranate seeds, and microgreens or fresh herbs.

Step 6: Sprinkle toasted sesame seeds over the toasts and drizzle lightly with extra virgin olive oil. Serve immediately for the best texture and flavor.

Tips & Variations

For extra flavor, toast the bread with a light brush of garlic-infused olive oil before adding spreads.

Substitute cream cheese with Greek yogurt for a lighter option in the ube spread.

Try using different fresh herbs like basil or mint to customize the garnish.

Add a sprinkle of chili flakes for a subtle spicy kick.

Storage

These breakfast toasts are best enjoyed fresh. If needed, keep the spreads and toppings separate in airtight containers in the refrigerator for up to 2 days. Toast the bread fresh, then assemble before serving. Leftover assembled toasts may become soggy if stored and are not recommended to be reheated.

FAQs

Can I use regular jam instead of ube halaya?

Yes, you can substitute ube halaya with other fruit jams, but the unique flavor and striking color of purple yam will be missed.