Frankenstein Halloween Toast

30/10/2019 A bit of fun, Canteen recipes, Everyday, GREEN, HKA Kitchen, Lunchbox, Recipes, Uncategorized

GREEN ACT & SA/ Everyday NSW

Makes 4 serves


  • 4 pieces of bread, of your choice
  • 1 ripe avocado
  • 1 large sheet of toasted dried seaweed or 2 -4 small sheets
  • 1 small tomato
  • 4 pitted black olive slices
  • Several slithered almonds for the nose (or extra olives)
  • Small block of Danish feta for neck bolts
  • Salt and pepper to taste


  1. Toast bread.
  2. Cut the seaweed into zig zags to look like hair (zig zag on the bottom and straight on the top).
  3. Slice the tomato then cut 1 round slice in half to create a semicircle for the mouth.
  4. Spread your toast with avocado. Add the seaweed hair, olive eyes, slithered almond nose, and tomato mouth.
  5. Place one small piece of Danish fetta on each side of the toast for neck bolts.
  6. Serve immediately (so the avocado doesn’t brown).


  • Use scissors to cut the seaweed into zig zags.