A notch better avocado toast on Rosten’s seed crispbread
Avocado toast is already a classic! Essi Rantanen combines avocados with pomegranate seeds, honey, cream cheese and pea shoots. When the delicacy is based on Rosten’s seed crispbread, it reaches quite a new level.
4 pcs Leipomo Rosten’s oat & chian seed crispbread
4 tbsp unflavoured cream cheese
½ pomegranate seeds
1-2 tbsp honey
8 pea shoots
Coat the seed crispbreads with cream cheese. Peel and slice the avocado. Set the avocado slices on a seed crispbread and dust with lemon pepper. Add the pomegranate seeds and some honey if you want. Garnish the avocado bread with pea shoots and enjoy!
See other recipes created for Leipomo Rosten
- Banana-caramel topped Rosten’s seed flakes
- White chocolate Rocky Road with Pumpernickel
- Rosten’s seed flakes with black Tuscan kale pesto and beetroot hummus
- Christmassy pumpernickel pistachio parfait