What We’re Making: Gourmet Toast Three Ways

To call toast a trend seems like a bit of a stretch, but the gourmet version of the tried and true staple seems to be enjoying an extended moment—and deservedly so. The perfect blank slate for inspired spreads and eclectic toppings, it is appealing any time of day, and can take on countless iterations. To help us take our toast to the next level, we recently reached out to Mike and Rae Luther, the owners of Frisco, Texas-based UP Inspired Kitchen, a chef-driven, fast-casual restaurant whose mission is to “inspire you to feel your best so you can be your best.” Here, they share three recipes that are sure to elevate your next bread-based creation.

Toast with Avocado, Edamame and Fresno Chili Relish


For the Fresno Chili Relish:

  • 8 ounces red Fresno peppers, chopped into 1/4-inch dice
  • 2 ounces extra virgin olive oil
  • 1 1/2 ounces red wine vinegar
  • Salt to taste

For the Toast:

  • 1 slice sourdough bread
  • 1 avocado, sliced
  • 2 ounces edamame
  • 1 ounce extra virgin olive oil
  • 1/2 ounce Fresno Chili Relish
  • 1 lime wedge


Prepare the Fresno chili relish by combining all ingredients in a small bowl and stirring. Toast the sourdough bread to your preference, then layer the avocado on top. Top with edamame. Drizzle the toast with extra virgin olive oil, and garnish with chili relish on top. Serve with a lime wedge on the side.

Toast with Ham, Cheese, Pear, and Swiss Chard Pesto


For the Swiss Chard Pesto:

  • 1/2 cup Swiss chard
  • 1/2 cup basil
  • 1/4 cup garlic
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Toast:

  • 1 slice sourdough bread
  • 1 ounce Gorgonzola cheese
  • 5 pear slices
  • 2 tablespoons Swiss chard pesto


To prepare the Swiss chard pesto, combine the Swiss chard, basil, and garlic in a food processor and pulse until ingredients start to come together. Add extra virgin olive oil until the mixture is combined, then season with salt and pepper. Toast the sourdough bread to your preference, then layer on the ham, pears, and gorgonzola. Drizzle pesto on top and serve.

Toast with Mushroom, Spinach, and Crème Fraiche


For the Crème Fraiche:

  • 12 ounces heavy cream
  • 1 ounce buttermilk

For the Mushroom Mix:

  • 10 ounces cremini mushrooms, cut into 1/4-inch slices
  • 20 ounces button mushrooms, cut into 1/4-inch slices
  • 2 ounces oyster mushrooms, cut into 1/4-inch slices
  • 1/2 ounce garlic, minced
  • Drizzle of extra virgin olive oil
  • Salt and pepper to taste

For the Toast:

  • 1 slice sourdough bread
  • 4 ounces mushroom mix
  • 2 ounces spinach
  • 2 ounces ricotta
  • Kochukaru chili flakes for garnish
  • Crème fraiche for garnish


To make the crème fraiche, heat the heavy cream on the stovetop to 100 degrees (110 degrees, maximum). Remove from heat, and whisk in the buttermilk. Let the mixture sit out for 24 hours, during which time it will separate into two layers. Skim off the top layer only, and discard the bottom layer.

To prepare the mushroom mix, combine all ingredients in a large sauté pan until all the liquid from the mushrooms is reduced completely.

To assemble the toast, first toast the sourdough bread to your preference. Next, layer on the mushroom mix, spinach, and ricotta, then sprinkle with chili flakes and drizzle with crème fraiche.

Photography by Manny Rodriguez. Recipe courtesy of UP Inspired Kitchen. UP Inspired Kitchen is featured in The Scout Guide Plano & Frisco.