This one seemed like a no brainer. With a freezer full of ready to bake sourdough bread from Wildgrain – and quickly Spring like weather – something lighter and fresh was in order. I’m calling these toasts but in truth we didn’t bother toasting the bread.
Later on good quality cold butter, a layer of thinly sliced radish and season with sea salt. You’ll want to eat quickly as the salt starts to sweat the radish and it will become watery in a relatively short period. Radish/butter/salt is a great flavor combo.
I’ve mocked millennials for the longest of time over this one, but I have to be honest, when the mood strikes there’s nothing better than creamy avocado on crisp quality bread. Here I started with a little mayo (Duke’s brand naturally), sliced avocado, a drizzle of good quality olive oil and a final flurry of Aleppo pepper for a little heat and fruitiness. Again, I went with a final sea salt seasoning for good measure.
The fact that I could reach into the freezer and cook up some fresh sourdough bread with only 30 minutes notice – just another reason to check out Wildgrain.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!