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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Believe it or not, toast is tasty for more than just breakfast; in fact, it actually makes a really elegant holiday appetizer.
Let me clarify. When I say “toast,” I am not talking about the crunchy whole wheat bread with a swipe of butter that you eat on your way out the door in the morning.
Nope! I’m talking about a crispy, golden slice of sourdough bread topped with a savory combination of warm lump crab meat, garlic and shallots and finished with a lemon dill aioli and flavorful microgreen garnish!
I told you this was not your average toast! If you’re looking to wow your taste buds this holiday season, I suggest adding this to your menu.
- Total time:
- 0min
- Servings:
- 6 Toasts
Ingredients
For the Crab
- 6 slices of Heinen's fresh sourdough bread
- 1 1/2 cups of lump crab meat
- 1/2 shallot, minced
- 3 cloves of fresh garlic, minced
- 6 Tbsp. Miyoko’s vegan butter
- 1/2 tsp. oregano
- 1 tsp. onion powder
- 1/4 lemon, juiced
- Salt and pepper, to taste
For the Lemon Dill Aioli
- 1/3 cup 0% Greek yogurt
- 1/4 cup Stonewall Kitchen lemon herb aioli
- 1 Tbsp. fresh dill, chopped
- 1/4 lemon, juiced
For Garnish
- 1 cup microgreens
- 1 Tbsp. Garlic Expressions dressing
- A couple of fresh dill sprigs
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375˚F. Place the slices of sourdough bread on a foil-lined baking sheet. Divide 4 Tbsp. of butter among the slices and spread a thin layer on each slice. Bake for 8-10 minutes until slightly golden and crisp to the touch.
- Add the remaining 2 Tbsp. of the butter to a medium-size skillet and melt over medium heat. Once it starts to foam, add the shallots and cook for 2 minutes until they start to caramelize.
- Add garlic, seasoning and lemon juice. Stir well and let cook for a minute until the garlic starts to turn golden brown, then add the crab meat and turn off the heat. Stir until heated through and well combined.
- To make the aioli, add the Greek yogurt, Stonewall Kitchen lemon herb aioli and dill and lemon juice to a mixing bowl and stir to combine.
- Spread a thick layer of the aioli on each slice of sourdough toast, then top with a couple spoonfuls of the shallot garlic and crab mixture.
- For the garnish, toss the microgreens with the Garlic Expressions, dill and salt and pepper until coated and top each crab toast with a pinch of the microgreens.
- Serve on a festive platter and enjoy for brunch or a pre-dinner appetizer.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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