Pink Cream Cheese Toast from Weekday Weekend
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Text excerpted from A BEAUTIFUL MESS: WEEKDAY WEEKEND © 2017 by Emma Chapman and Elsie Larson ||| This garlicky, savory weekend spread is delicious, but the hot pink color takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You’re going to want to Instagram your breakfast—you may even want to paint its portrait!
- Ready In:
- 10mins
- Serves:
- Units:
1
Person talking
ingredients
- 8 ounces cream cheese
- 1⁄2 cup drained drained canned sliced beet
- 2 teaspoons garlic, coarsely chopped
- 1⁄2 teaspoon salt
directions
- In a food processor or blender, combine cream cheese, sliced beets, garlic and salt. Process to a completely smooth puree.
- Store in an airtight container in the refrigerator for up to 3 days.
- Recipe courtesy of A BEAUTIFUL MESS: WEEKDAY WEEKEND by Emma Chapman and Elsie Larson.
- Get the book here: https://www.amazon.com/Beautiful-Mess-Weekday-Weekend-healthy/dp/1452154716/.
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"Text excerpted from A BEAUTIFUL MESS: WEEKDAY WEEKEND © 2017 by Emma Chapman and Elsie Larson ||| This garlicky, savory weekend spread is delicious, but the hot pink color takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You’re going to want to Instagram your breakfast—you may even want to paint its portrait!"
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Text excerpted from A BEAUTIFUL MESS: WEEKDAY WEEKEND © 2017 by Emma Chapman and Elsie Larson ||| This garlicky, savory weekend spread is delicious, but the hot pink color takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You’re going to want to Instagram your breakfast—you may even want to paint its portrait!
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