INGREDIENTS

• 1 slice sourdough bread, buttered & toasted
• 2 heaping tablespoons Josh Pond's Apple Cider Jelly
• 1/2 pound wedge Josh Pond Meddybemps cheese, sliced
• ½ cup whole-milk cottage cheese
• ¼ cup Josh Pond's Frozen Organic Wild Blueberries
• 1 tbsp. tahini
• 1 jammy soft boiled egg, sliced lengthwise
• ½ tsp. flaky salt
• ½ tsp. pepper
• whole radishes
• One peach, sliced

INSTRUCTIONS

• Spread the Apple Cider Jelly on your crispy buttered toast.
• Cut the Meddybemps cheese into triangles.
• Add the frozen blueberries to the cottage cheese and drizzle with tahini.
• Sprinkle flaked salt and pepper on the jammy egg.
• Slice your peaches and wash your radishes.
• Add all items to a plate, and enjoy!