Sweet & Savory Loaded Toast

  • Category breakfast
  • Cook Time 30
  • Prep Time 15
  • Cuisine brunch

Sweet or savory? Or … both? Personally, we can never decide, so we made one of each.

Savory Toast


  • Angelic Bakehouse Bread – we used Reduced Sodium Bread
  • 1 (8-ounce) container Wholly Guacamole Classic Guacamole
  • 2 cups butternut squash, peeled and cubed
  • 3 tablespoons olive oil, separated
  • Sea salt to taste

Pistachio Dukkah:

  • ¼ cup shelled pistachios, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sesame seeds
  • Pinch sea salt


  • Preheat the oven to 400 degrees F.
  • Spread the chopped butternut squash on a baking sheet and drizzle with olive oil and sprinkle with salt. Use your hands to toss the squash to be sure it’s well coated.
  • Roast in the preheated oven for 25 to 30 minutes, until golden-brown and cooked through.
  • While the squash is roasting, saute the spinach in a small amount of olive oil until wilted.
  • Prepare the Dukkah spice blend by combining all of the ingredients in a small bowl and stir well.
  • Toast your bread or baguette slices and spread with Classic Guacamole.
  • Top with sauteed spinach, roasted butternut squash, and sprinkle with sea salt and Dukkah.

Sweet Toast


  • Angelic Bakehouse Bread – we used Reduced Sodium Bread
  • 1 (8-ounce) container Wholly Avocado (100% avocado)
  • 1 to 2 large ripe bosc pear, thinly sliced
  • ¼ cup goat cheese crumbles
  • ¼ cup walnuts, roasted – optional
  • Honey for drizzling


  1. Toast the bread and spread with Wholly Avocado.
  2. Top with sliced pears, goat cheese crumbles, roasted walnuts, and drizzle with honey.