The problem with having a light bite is you end up feeling hungry again before long. Not anymore! There are enough toppings and delicious chicken on these crunchy delights to keep you going until your next meal. Start with a roasted whole chicken and finish with a quick bite you’ll actually want to stop and savour.
Smashed Avocado Toast:
Yield: 1½ cups
Prep Time: 10 minutes
Baba Ganoush Toast:
Yield: 1⅓ cups
Prep Time: 10 minutes + 15 minutes cooling time
Cook Time: 35 minutes
Cashew Spread:
Yield: 1 cup
Prep Time: 5 minutes + 30 minutes soaking time
Chef’s Tips:
- In a pinch use frozen avocado if fresh avocado is unavailable. Defrost required amount in a covered bowl in the fridge 2 to 4 hours before making.
- The more charred the skin of the eggplant is, the easier to peel and the smokier the flavour of the resulting spread.
- If the cashew spread is too thick, add an additional tablespoon (15 ml) of water when blending.
Ingredients:
- 1 recipe Sargent Farms 1 Roasted Chicken, 3 Meals
(3 portions of meat – 8oz (227 g) each)
For the Smashed Avocado Toast:
- 4 to 6 slices bread (multigrain, whole wheat, rye, sourdough)
- 1 tsp (1 pc) garlic clove
- 1 large (227 g) avocado, ripe
- 1 tbsp (15 ml) fresh lime juice
- ½ tsp (3 g) salt
- ⅛ tsp (1 g) black pepper, preferably freshly ground
- 1 tbsp (4 g) cilantro leaves, roughly chopped
- 1 tbsp (9 g) jalapeño, finely diced, seeds and inner ribs removed
- 8 oz (227 g) Sargent Farms roasted chicken, divided
Garnishes (optional):
- Fresh cilantro leaves
- Thinly sliced jalapeño rounds
- Chili flakes
- Flaky sea salt
For the Baba Ganoush Toast:
- 1 lb (454 g or 1 medium) eggplant, stem removed, cut lengthwise into quarters
- 3 whole garlic cloves, peeled
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) fresh lemon juice
- 1½ tsp (7 ml) sesame oil
- 1 tsp (6 g) salt
- 1 tsp (5 ml) honey
- ½ tsp (1 g) smoked paprika
- ¼ tsp (1 g) ground cumin
- 4 to 6pcs (4-inch) pita rounds / large pita cut in quarters or sixths
- 8 oz (227 g) Sargent Farms roasted chicken, divided
Garnishes (optional):
- Cucumber ribbons or slices
- Fresh or roasted grape tomatoes, cut lengthwise in half
- Cilantro
- Flaky sea salt
- Extra virgin olive oil
For the Cashew Spread:
- 1 cup (130 g) raw cashews
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (2 cloves) minced garlic
- 1 tsp (2 g) lemon zest, finely grated
- 1 tsp (5 ml) olive oil
- ½ tsp (1 g) dried dill
- ½ tsp (3 g) salt
- ¼ tsp (1 g) cayenne pepper
- 4 slices bread (pumpernickel, multigrain, whole wheat, rye, sourdough)
- Thinly sliced apple (Gala, Granny Smith, Honeycrisp)
- 8 oz (227 g) Sargent Farms roasted chicken, divided
Garnishes (optional):
- Fresh dill
- Thinly sliced green onion
- Flaky sea salt
DIRECTIONS:
For the smashed avocado spread:
- Toast bread of choice until golden brown. Rub the entire surface (one side) of each toast with the clove of garlic. Set toasts aside.
- Slice avocado in half, and carefully remove pit. Scoop the flesh of the avocado into a bowl.
- Sprinkle in the lime juice, salt, and black pepper. Mash together with a fork, until avocado is smooth, yet still chunky. Stir in the chopped cilantro and finely diced jalapeno, until thoroughly mixed.
- Spread about 2 to 3 tablespoons (30 ml to 45 ml) of the smashed avocado onto the toasts. Top with the sliced or shredded Sargent Farms roasted chicken. Garnish toasts with a sprinkle of flaky sea salt, chili flakes, jalapeño slices and/or cilantro.
For the baba ganoush toast:
- Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper or foil.
- Slice eggplant lengthwise into quarters. Place eggplant spears onto a microwaveable plate lined with paper towels. Microwave eggplant on high for about 5 to 8 minutes, until flesh begins to soften and juices start to run (you may need to do this in two batches depending on the size of the eggplant and microwave used). Remove as much liquid from the softened eggplant as possible by blotting the spears with paper towel.
- Place the eggplant and the cloves of garlic onto the prepared baking sheet. Drizzle with olive oil and rub eggplant and garlic with the olive oil. Place baking sheet into the preheated oven and roast for 20 minutes. Flip spears and garlic halfway through the roasting time.
- Remove from the oven. Preheat oven to broil (high), and move the oven rack 4 inches from the top of the oven.
- Remove and reserve garlic cloves from the baking sheet.
- Broil eggplants for 3 to 4 minutes, flipping the spears halfway through until flesh is caramelized and the skins are slightly charred.
- Remove eggplant from the oven and cover baking sheet with foil. Allow eggplants to steam and cool; 15 minutes.
- Finely mince or mash garlic and place into a bowl. Add the tahini, lemon juice, sesame oil, salt, smoked paprika, and cumin. Mix well.
- Once the eggplant has cooled, scrape the flesh from the skins into the bowl of a food processor. Add in the tahini and seasoning mixture. Pulse a few times until the desired consistency is achieved.
- Warm or lightly toast pitas in the oven.
- Spread about 2 tablespoons (30 ml) of the baba ganoush onto the warmed pitas. Arrange thinly sliced cucumbers on top. Top with sliced or shredded Sargent Farms roasted chicken and grape tomato halves. Sprinkle with flaky sea salt, cilantro, and/or a drizzle of olive oil.
For the cashew spread toast:
- In a large bowl, place raw cashews and enough cold water to cover. Soak for 30 minutes. Rinse and drain well.
- Place the raw cashew into the bowl of a food processor. Add in the water, lemon juice, apple cider vinegar, minced garlic, olive oil, lemon zest, dried dill, salt, and cayenne pepper. Process until creamy and thick.
- Toast bread of choice until golden in colour. Spread about 2 to 3 tablespoons (30 ml to 45 ml) of the cashew spread onto the toasts. Arrange 3 to 5 pieces of thinly sliced apple over the spread. Top with sliced or shredded Sargent Farms roasted chicken. Sprinkle with fresh dill, sliced green onions, and/or flaky sea salt.