Blueberry and Pumpkin Seed Toast
- Preheat the oven to 200 C.
- Place the sourdough slices on a baking tray and drizzle each slice with 1 tbsp of Olive Oil.
- Place the baking tray into the oven and bake for 5 to 6 minutes, until crispy and golden brown!
- Remove the toasts from the oven and set aside to cool down.
- Once the toasts are completely cooled, spread with the delicious Blueberry jam and top with the pumpkin seeds.
- Finish with a small sprinkle of the flaky Pyramid Sea Salt.