Green Juice on Toast!?!


Say what!?!  I know!

But this is a surprisingly delicious way to get your green juice on, without having to sip it.  I personally love a good sipper, but I also really love adding vegetables to things in sneaky ways, so I had to play with this concept after reading about it in the April edition of Bon Appetit.  And yes, I am typically 1-2 months behind on my magazine reading!

See, I have a little ritual.  Every time I get a pedicure [which is pretty rare these days], I grab the latest copy of BA, and flip through it while said pedi is taking place.  It’s my favorite magazine because it consistently offers up such cool ideas, and the photography is to die for {in my opinion}.  I like to flip first, and then go back and read the articles – I have zero patience, so I have a compulsive need to know what I am in for.  Sometimes I will stop and mark a particular spot, sometimes I will “MMM” out loud, but I will always be inspired by what’s in those pages – and so inspiration struck in the form of this newfangled way to use my beloved juice.

Here, it essentially functions as a vibrant sauce because, as chef Ignacio Mattos says “It’s about lightening things up and making them brighter.”  The article specifies to “start with something acidic, add an oniony note, and go from there.  I went a little wayward and did a kale, broccoli, lemon, apple, chive mashup, which I then poured over grilled bread topped with creamy burrata.  It was super scrumptious, and my Mom [who I shared this with]  and I both agreed that this would be a great summer appetizer alternative for run of the mill bruschetta.  For the non-green juice lovers in the crowd, you could always set out a jar for spooning and plate up the toast separately – you really can’t go wrong either way!







Green Juice on Toast!?!
Prep time
Cook time
Total time
Recipe type: Nibbles
Serves: 8-10
  • 1 Small Baguette, Sliced
  • Olive Oil for Grilling
  • Fresh Burrata
  • For the Juice:
  • 2 Leaves Kale
  • ¼ Cup Chopped Broccoli
  • 1 Lemon, Juiced
  • 1 Apple, Chopped
  • 1-2 Chives
  • ¼ Cup Water
  • Optional Toppings: Thinly Sliced Kale, Salt-Packed Capers, Lemon Zest
  1. Heat a grill pan (or your grill!) on high heat.
  2. Lightly brush the sliced bread with olive oil, and place on the pan. Grill, turning once, for approximately 4-5 minutes, just until marks appear.
  3. Remove the bread from the pan, and top with burrata.
  4. Make the juice by combining all ingredients in a blender. Blend until smooth.
  5. To serve, top each piece of toast with a drizzle of juice.



Slate Cheese Board


4 Responses to Green Juice on Toast!?!

  1. Your recipe sounds amazing! Pinned!

  2. Carole M. says:

    I would love some of this right now!!!!!!

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