• Preheat the oven to 350°F (175°C).
• Slice off the tops of each cherry tomato and carefully scoop out the insides.
• In a small cup, combine salt, sugar, hot sauce, and finely chopped garlic.
• Sprinkle this mixture over the hollowed-out tomatoes, filling them to about three-quarters full with the goat cheese.
• Bake for approximately 20 minutes or until the tomatoes have softened, and the cheese has melted.
• Once removed from the oven, spread a small amount of black olive paste on each tomato and then top with orange marmalade.
• Sprinkle a pinch of dried thyme over them and drizzle with olive oil.

• Trim the rind from each cheese wedge.
• Lay each wedge on its side and slice it into 1/4-inch-thick triangles.
• Slice the quince paste into triangles of the same size and arrange them on top of the cheese.
• If using quince marmalade, spread it evenly over the cheese.

• In a small saucepan, combine sugar, water, a pinch of salt, orange zest, and pine nuts.
• Heat over medium heat, stirring until the sugar dissolves.
• Reduce the heat to low and let it simmer for an additional 15 minutes.
• Allow the syrup to cool completely.
• Cover it and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
• Slice the pâté into thin portions.
• Place one slice on each piece of bread and drizzle with the prepared syrup.
• Serve and enjoy!

• Preheat your oven to 350°F.
• Brush a thin layer of olive oil onto the bread slices.
• Place the oiled bread slices on a baking sheet and bake until they turn lightly browned, remembering to turn them once during the process.
• On each toasted bread slice, start with a layer of fresh lettuce leaves.
• Next, add a slice of hard-boiled egg and a slice of creamy avocado.
• Top it off with a savory anchovy fillet and garnish with the thin strips of jarred piquillo peppers.

• In a food processor, combine the avocados, fresh lemon juice, salt, extra-virgin olive oil, finely chopped cilantro, and mashed garlic cloves.
• Process the mixture until it reaches a smooth and creamy consistency.
• Transfer the dip to a small serving bowl.

• In a small bowl, mix together the finely chopped anchovy, pimientos, onion, parsley, and freshly ground black pepper.
• Stir in the extra-virgin olive oil and red wine vinegar until well combined.
• Cover the mixture and refrigerate it for at least 2 hours, or you can prepare it in advance and refrigerate it overnight.
• When ready to serve, spread a thin layer of the prepared mixture onto each bread slice.
• Cut the bread into 4 triangles each.

• Place all the ingredients, except the bread and piquillo peppers, in a food processor.
• Process the mixture until it’s as finely chopped as possible.
• Then, transfer it to a mortar and mash it.
• This can be prepared ahead of time.
• Spread a thin layer of the olive paste on each bread slice and garnish with the piquillo peppers.

• Place the 1/4 pound of olives, garlic, pine nuts, and olive oil in a food processor.
• Process the mixture until it’s as finely chopped as possible.
• This can be prepared ahead of time.
• Spread a thin layer of the olive paste on each bread slice.
• Sprinkle the crumbled blue cheese on top and garnish with the coarsely chopped black olives.

For the Banana Loaf:

• Preheat the oven and grease a loaf pan with coconut oil or butter.
• In a food processor, pulse the walnuts until finely chopped.
• Set them aside.
• In a large bowl, combine the gluten-free flour, sugar, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda, and a pinch of salt.
• In a separate bowl, mix together the melted coconut oil or butter, mashed bananas, beaten eggs, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
• Stir in the chopped walnuts.
• Pour the batter into the greased loaf pan and bake according to your banana bread recipe’s instructions.
• Let it cool.

For the ‘Frenching’:

• In a shallow dish, whisk together the eggs and coconut or light brown soft sugar.
• Cut slices of the banana bread and dip them into the egg mixture.
• Heat a skillet or frying pan with coconut oil or butter and cook the banana bread slices until they are golden and slightly crispy on each side.

For the Blueberries:

• In a saucepan, heat the blueberries and coconut sugar (or honey if using) over low heat until the blueberries release their juices and become warm.
• Serve your Banana Bread French Toast with the warmed blueberries on top and a drizzle of maple syrup if desired.
• Enjoy this delicious and comforting breakfast!

• Combine all the ingredients, except the toast, in a blender.
• Blend until the mixture is as finely chopped as possible.