Honeydew Breakfast Toast
Prep Time
Price Per Serving
Cooking Mode
¼ Honeydew, peeled, seeded and thinly sliced
60 mL (¼ cup) cup goat cheese
60 g (2 oz.) oz brick-style plain cream cheese, at room temperature
30 mL (2 tbsp.) tbsp. chia seeds
5 mL (1 tsp.) tsp. lemon zest
30 mL (2 tbsp.) tbsp. lemon juice
1 mL (¼ tsp.) tsp. sea salt, divided
4 slices bread
20 mL (4 tsp.) tsp. honey
30 mL (2 tbsp.) tbsp. packed fresh basil leaves, torn
¼ Honeydew, peeled, seeded and thinly sliced
60 mL (¼ cup) cup goat cheese
60 g (2 oz.) oz brick-style plain cream cheese, at room temperature
30 mL (2 tbsp.) tbsp. chia seeds
5 mL (1 tsp.) tsp. lemon zest
30 mL (2 tbsp.) tbsp. lemon juice
1 mL (¼ tsp.) tsp. sea salt, divided
4 slices bread
20 mL (4 tsp.) tsp. honey
30 mL (2 tbsp.) tbsp. packed fresh basil leaves, torn
Directions
1Preheat grill to medium-high heat. Using electric mixer, beat together goat cheese, cream cheese, chia seeds, lemon zest, lemon juice and half of the salt. Set aside.
2Grill bread for 30 to 60 seconds per side or until lightly charred and toasted.
3Spread goat cheese mixture evenly over each toast; top with honeydew slices. Sprinkle with remaining salt; drizzle with honey. Garnish with basil.
Tips
1
Tips: Substitute feta for goat cheese if desired. This recipe is a courtesy of SOL Melons.
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Personal Note
Personal Note