Beyond avocado toast: Seasonal ingredients bring new textures, flavors to these slices

Anyone who enjoys a good brunch has had the distinguished avocado toast. While creamy avocado on sourdough still has its loyal fans, I love experimenting with new flavors, textures and seasonal ingredients that bring just as much color and nutrition to the table.

I put together three seasonal toast alternatives that are sure to win over any crowd. Each one highlights ingredients you’ll spot at your local farmers market right now.

The first is a hummus and egg toast — simple, satisfying, and loaded with protein and nutrients. I like to top it with crisp cucumbers, peppery radishes, fresh cilantro and eggs — all from the farms of course!

Next up is one of my personal favorites: broccolini toast. Tangy, earthy and with just a touch of heat, it’s a flavor combination that wakes up your palate. On days I’m not in the mood for bread, I often turn this same mix into a vibrant salad or side dish.

Finally, for something a little sweet and a little savory, there’s my date and apple toast. Creamy ricotta and crunchy pistachios balance the natural sweetness of market apples and chewy dates. I love using Honeycrisp apples, but whatever variety is your favorite will work beautifully.

Each of these recipes makes 1 slice of toast. Multiply for as many slices as you like.

From savory spreads to seasonal produce pairings straight from the farm, these creative twists prove there are endless options beyond the beloved avocado.

• Grace Carnovale (Goudie) can be found making composed but not complicated recipes on her website gracecarnovale.com or @chefgracecarnovale on Instagram and TikTok.

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Hummus & Jammy Egg Toast

2 tablespoons hummus

1 egg

1 radish

¼ cup cucumber

4 leaves cilantro

1 teaspoon Everything But The Bagel Seasoning

1 slice bread (of your choice, I like sourdough or whole wheat)

For the egg: Start by bringing a small pot of water and 1 teaspoon of vinegar to a boil. (Pro Tip: the vinegar will make peeling the eggs easier!) Carefully drop the egg into the boiling water for 7 minutes. This will ensure the egg yolk is set but has a jammy consistency. Shock the egg in an ice water bath. (Pro Tip: Shocking is a term used referring to the process of taking an item out of boiling water and directly into ice water to rapidly stop the cooking process.) Once the egg is cool, peel off the shell. (Pro Tip: Use the back of a spoon and hit the eggs lightly to break the shell without damaging the egg.)

For the garnishes: Thinly slice the radish. I use a Benriner Mandolin to get accurate slices. Then, with a knife, cut the radish into pieces resembling the size of a matchstick. For the cucumber, slice the vegetable thin and keep in rounds.

For the toast assembly: Toast the bread and then spread the hummus on the bread. Top with the cucumbers and radishes. Place the egg on top of the toast. Finish with the cilantro and Everything seasoning.

Makes 1 slice of toast.

— Grace Carnovale (Goudie)

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Broccolini Toast

½ bunch broccolini

1 tablespoon Greek yogurt

¾ teaspoon avocado oil

¼ teaspoon lemon juice

½ teaspoon olive oil

1 scallion

1 mint leaf

1 tablespoon cashews

⅛ teaspoon yellow curry powder

⅛ teaspoon turmeric

¼ head fennel

1 teaspoon salt

1 slice bread (of your choice, I like sourdough or whole wheat)

For the broccolini: Preheat the oven to 350°F. Trim the ends off the broccolini and discard. Season the broccolini with salt. Heat up an oven-safe sauté pan with ¾ teaspoon avocado oil. When the oil is hot, sauté the broccolini on high heat for 3 minutes. Flip the broccolini over and put in the oven. (You can do this step right in the sauté pan, just be careful and use protection when taking it out of the oven.) Roast the broccolini for 10 minutes to finish cooking.

For the yogurt sauce: Start out by slicing the scallion thin and on a bias (this means at an angle). Next, tear the mint leaf into small pieces. To make the yogurt sauce, mix the yogurt, scallion, mint, ¼ teaspoon olive oil and lemon juice. Mix these items until fully cohesive.

For the cashews: Toast the cashews at 350°F (this can be done at the same time as the broccolini) for 10 minutes. Cool the cashews and mix with ¼ teaspoon olive oil, curry powder and turmeric.

For the fennel: Shave the fennel paper thin (Benriner Mandolin works here, too!) and store it in ice water with 1 teaspoon lemon juice. This firms up the fennel and prevents it from turning brown.

For the toast assembly: After toasting the bread, spread the yogurt sauce first, followed by the broccoli. Stack the fennel on top and finish with the cashews.

Makes 1 slice of toast.

— Grace Carnovale (Goudie)

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Apple & Date Toast

4 apple slices, such as Honeycrisp or Granny Smith

2 Medjool dates, pitted

1 tablespoon ricotta cheese

½ tablespoon olive oil

¼ teaspoon lemon juice

½ teaspoon honey

1 tablespoon pistachios

1 slice bread (of your choice, I like sourdough or whole wheat)

For the ricotta: Season the ricotta cheese with olive oil, lemon juice and honey.

For the garnishes: Preheat the oven to 350°F. Start by slicing the apple about ¼-inch thick. Next, slice the dates into ¼-inch rings. Toast the pistachios at 350°F for 10 minutes and then crush the nuts into small pieces.

For the toast assembly: After toasting the bread, spread the ricotta mixture on the toast. Top the ricotta with the sliced apples, then the dates and finish with the crushed pistachios.

Makes 1 slice of toast.

— Grace Carnovale (Goudie)