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Take your brunch game to the next level with these vibrant, citrus-packed toasts!
Grilled bread is smeared with goat cheese and topped with fresh grapefruit, blood oranges, and honeybells before being drizzled with honey, fresh thyme, and a superfruit seed blend.
Ah, brunch. How do I love thee?
Don’t get me wrong – I love a good dinner party. But sometimes it’s just easier to have people over for brunch, have some fun during the day, and then everyone still has the evening to themselves.
And if you have kids at home, it’s a great way for them to still be able to be involved in having guests over without needing to worry about it interfering with the whole bedtime routine (which can be torturous enough without having extra people around).
I took a poll on my Instagram story a while back, and it seems like more people are into savory brunch items than sweet. Not gonna lie, that totally surprised me!
I often gravitate toward sweet and savory combos, like this Waffle Pulled Pork Eggs Benedict. But I don’t always have the time (or desire) to make something that much effort.
I’ve seen a lot of fancy toast options on menus here in New York. Many of them are of the avocado toast variety, and all of them come with a hefty price tag.
But fancy toast doesn’t have to come from a restaurant!
This toast is super simple to put together, and it uses some of my very favorite ingredients!
You’ll want to use a nice, sturdy bread for this goat cheese toast recipe so it holds up to the toppings. The goat cheese does act as a moisture barrier to prevent the citrus from making the bread soggy, but plain ol’ sandwich bread won’t be able to support the weight of the toppings.
Ideally, a nice loaf from your local bakery will be good here. Most grocery stores in my area have nice loaves in the bakery section, brought in from local bakeries here in Westchester County and New York City.
I used a Tuscan round and it worked out well – it held up beautifully to the grill pan!
To make sure I got those gorgeous grill marks, I spread some Organic Culinary Coconut Oil from Barlean’s onto both sides of the bread.
This stuff is great – we use it for lots of different things in the kitchen, including seasoning our many cast iron skillets. Unlike other coconut oils, this one doesn’t taste like coconut, which makes it great for cooking all sorts of dishes.
It can also stand up to higher heat for stir-frying, grilling, and baking (up to 400°F).
After the bread is done, smear on some softened goat cheese, top with sliced citrus fruit (a mix of different varieties works especially well here – I used grapefruit, blood oranges, and honeybells), a drizzle of honey, and some fresh thyme.
The final touch is a sprinkling of Superfruit Blend. This all-organic mix of flax, coconut, strawberry, blueberry, & raspberry provides an Omega-3 boost and adds a great bit of texture to the goat cheese toast.
I sprinkle this blend on my yogurt parfaits and on cottage cheese in the morning, and you can add it to pancake and waffle batters as well.
Any mix of oranges, tangerines, etc. will work, but there’s something really special about the addition of grapefruit with all the sweeter citrus, so try to include that in your mix.
This recipe is such a fun combination of savory and sweet. The goat cheese is the perfect base for the tangy citrus fruit, and the fresh herbs really add a fun twist.
A little drizzle of honey really brings this dish together. My 6-year-old loved it. He was especially excited to eat something so colorful!
Looking for more breakfast and brunch favorites? Check out these 5-star recipes:
- Our Favorite Buttermilk Pancakes
- Waffle Pulled Pork Eggs Benedict
- Zoodle Frittata
- Tropical Superfruit Smoothie Bowl
- 5-Ingredient Samoa Cereal Bowls
- Ashwagandha Chai Porridge
- Brunch Week Recipe Roundup
- Turkey-Scotch Eggs
- Squash Blossom Frittata
- Caramelized Banana Breakfast
- Chunky Monkey Greek Yogurt Parfaits
- Brie Waffle Bites
- Mediterranean Quiche Duo with Cucumber-Chickpea Salad
- Wobble Café’s Pain Perdu
- Baked Apple Spice Donuts with Maple Frosting + Pumpkin Granola
- Baby Spinach and Cheddar Quiche
Take your brunch game to the next level with these vibrant, citrus-packed toasts! Grilled bread is smeared with goat cheese and topped with fresh grapefruit, blood oranges, and honeybells before being drizzled with honey, fresh thyme, and a superfruit seed blend.
- 6 slices sturdy bread (I used a Tuscan round)
- 4-6 tablespoons culinary coconut oil, softened
- 4-6 pieces mixed citrus fruit (I used grapefruit, blood oranges, and honeybell oranges)
- 1 (4-ounce) log goat cheese, softened
- 1/4 cup honey
- 6 sprigs fresh thyme, leaves stripped and stems discarded
- 2-3 tablespoons Barlean’s Superfruit Blend
- Preheat grill pan to medium-high heat.
- Spread coconut oil on both sides of each slice of bread. Once grill is hot, place bread on grill and cook, flipping occasionally, until grill marks show up on both sides and bread is nice and toasty.
- While bread is on the grill, peel citrus. Slice both ends off so you have a nice sturdy base for the fruit to sit upright. Carefully slice the peel away, making sure to cut the white pith off but leaving the fruit intact. Cut peeled citrus in half, then slice into 1/4-inch slices.
- Spread goat cheese over each piece of grilled bread, then cut each piece in half. Layer citrus on top, alternating colors, and drizzle with honey. Sprinkle thyme leaves and Superfruit Blend over top and serve!
Room temperature is often soft enough for the coconut oil, but if yours is a bit firm, you can microwave it for a few seconds to further soften it.
You can use an outdoor grill or broiler to toast the bread as well, just be sure to flip it and watch it to keep it from burning!
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