Contigo® Avocado Franken Toast
Contigo® Avocado Franken Toast
Directions
- Toast the wheat berry slices then reserve.
- Cut eight olives in half then cut into a claw like shape for the hair. Slice only the egg whites into circles for the eyes. Slice four of the remaining olives into circles for the other part of the eye. Julienne the remaining four olives for stitches.
- Spread the guacamole on the toast. Arrange the claw shaped olives on top about three to make the hair. Place two egg white circles then top with sliced olive circles on top of the egg whites to complete the eyes. Place the red pepper to make the mouth. Arrange the sliced olives one in the center and few coming off of it to make stiches.
Ingredients
- 4 ea Heritage Ovens® wheatberry bread slices, toasted
- 1 cup Contigo® Guacamole
- 2 ea Nature's Best Dairy® Egg(s), boiled and peeled
- 1 ea Roma® Red Peppers, Roasted, julienne
- 16 ea Roma® whole ripe olives, pitted
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
