Mascarpone Toast with Lox
This toast recipe is a perfect brunch appetizer or feature. Spicy, herb mascarpone with lox drizzled with extra virgin olive oil finished with bits of sea salt make for the perfect combination for an easy healthy breakfast.
Servings: 3 servings
Calories: 375kcal
Cost: $10
Equipment
- 1 medium bowl
Ingredients
- ½ Cup Mascarpone
- 14 oz Lox
- 2 tablespoon Fresh Thyme
- 1 tablespoon Lemon Juice
- ½ tsp salt
- ½ tsp black pepper
- ½ teaspoon crushed red pepper
- 1 tablespoon Extra virgin olive oil
- 1.5 teaspoon Lemon zest
- 2-3 Slices Bread
Instructions
- Toast your bread
- Mix your herbs, lemon zest, and spices together with the mascarpone cheese. Save ½ tablespoon of zest for garnish.
- Shmear your mascarpone on your toast and lay your lox on top of that. Sprinkle on the lemon zest, a little extra thyme, lemon juice, and drizzle with EVOO.
Notes
- Don't mix the lemon juice in with the mascarpone. It will cause it to curdle.
- Use any herbs that you like. Sometimes we'll use parsley or sage instead of thyme. I'm a big proponent of using whatever is available in the fridge.
- When you toast sourdough bread, never press the toast button on the toaster. It dries out the bread too much and it gets hard. Put it on bake in your toaster or at a lower temperature, or put it in a pan with a little olive oil to warm it up.
Nutrition
Calories: 375kcal | Carbohydrates: 3g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 1839mg | Potassium: 277mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 961IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 2mg
