What Mom Really Wants - Mother's Day Treats

Trust us, there’s nothing Mom wants more on her special day than a little time off. Why not let her sleep late, wake up to a thoughtful Mother’s Day gift and then spend the day with her feet up, sipping a cocktail or two while the family whips up a special brunch? 
Here is a thoughtful and delightful looking brunch toast that presents nicely on a white dish. Your Mom will be delighted and you'll be out of the kitchen in no time!

Loft Appetizer Plate-Large

Modern shapes, sleek curves, gently sweeping edges, evoke the sentiments of a first class restaurant. These streetsmart plates, are urbane yet down to earth. Present your food exquisitely, with these polished looking dishes. This sleek, narrow and long plate, is a modern way to present small crudites, or hors d'oeuvres. Also great for serving dessert cakes or chocolate truffles.
  • fine bone china
  • microwave safe
  • dishwasher safe
  • dimension 3.75 x 12.5
  • set of 8
Weight (lbs) 1 Length (in) 13 Width (in) 4 Height (in) 2
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Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large
Loft Appetizer Plate-Large

Here are the ingredients:

Roasted Beet Hummus:
1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil

For the Toast:
4 slices seedy bread, toasted
1/2 cup or more roasted beet hummus
1 avocado, sliced
4 ounces goat/feta cheese, crumbled
sprouts or micro greens
flaked sea salt
freshly ground black pepper
torn cilantro leaves

Cooking Instructions:

First prepare the roasted beet hummus (or you can just pick up a can at Trader's Joe):
Preheat your oven to 375 degrees Farenheit, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean. Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. The beet hummus will keep in the fridge for up to a week.

Now to assemble the toast:
Toast the bread until golden. Smear with beet hummus and top with avocado slices, goat cheese crumbles, micro greens and cilantro. Season with flaked sea salt and freshly ground black pepper.
Enjoy your healthy and flavorful breakfast!

Read my other blogs for more recipes in honor of Mother's Day.