Spring Vegetable and Goat Cheese Breakfast Toast
A delightful breakfast toast topped with fresh spring vegetables and creamy goat cheese, perfect for a light and nutritious start to your day.
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Ingredients
Yields 4 servings
- (4 slices) whole grain bread
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) spinach leaves
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4 ounces) goat cheese, crumbled
- (1 tablespoon) fresh lemon juice
- (1 tablespoon) fresh basil, chopped
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
Place the asparagus and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. Add 2/4 teaspoon salt and 1 tablespoon fresh basil, chopped.
- 3
Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
- 4
While the vegetables are roasting, toast the 4 slices of whole grain bread until golden brown.
- 5
In a bowl, combine the crumbled goat cheese, 1 tablespoon of fresh lemon juice, and chopped fresh basil. Mix until well combined.
- 6
Once the vegetables are done roasting, remove them from the oven and stir in the spinach leaves until just wilted.
- 7
Spread the goat cheese mixture evenly over the toasted bread slices.
- 8
Top each slice with the roasted vegetables and serve immediately.
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