Turkey Toast

This toast was inspired by my shrimp toast recipe I created last summer and man, did it turn out just as amazing. The gochujang really shines though in this recipe giving it a nice spice with sweetness— its almost too hard to just enjoy one slice. Take this a potluck to share and you’ll have all the guests asking for the recipe! If you try this, tag me; I love seeing your foodie photos (:

What you’ll need:

Servings: 4-6

• 1 1/2 lb ground turkey (or ground beef, pork, chicken)

• 1 egg

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp garlic powder

• 1 tsp chicken bouillon powder

• 1 tsp gochujang paste

• salt

• black pepper

• 2 tsps chopped green onions

• sliced baguettes of choice

• Japanese mayonnaise

• gochugaru (or chili powder, sriracha, hot sauce)

Instructions:

1. Start off by marinating ground turkey— place ground turkey in a mixing bowl and season with one egg, soy sauce, sesame oil, garlic powder, chicken bullion powder, gochujang, salt, black pepper, chopped sliced green onions. Mix well and set aside.

2. Slice baguettes at an angle to ensure optimal space for spreading on ground turkey mixture

3. Take one baguette slice at a time and spread a heaping spoonful of turkey mixture— continue until all baguettes have turkey mixture on them.

4. Cook turkey toast—

   (*** Both methods will depend how thick turkey paste is on toast—Make sure meat internal temp reaches 165F.)

   A. Air fry turkey toast at 370F for about 10-15 minutes

   OR

   B. Bake in a preheated oven on a wired rack at 375F for about 15-20 minutes and broil for 3-5 minutes to get a golden crust

5. Remove cooked toast and transfer to a serving plate.

6. Garnish with a squeeze of japanese mayonnaise and gochugaru for a little heat.

7. Enjoy !