8 New Twists on Toast, From Sweet to Savory
By Bon Appétit
You may not have noticed, but there’s toast on the cover of the January 2015 issue of Bon Appétit. And while the rise of “toast” as a food group may sound silly, trust us: There’s no better (or easier) way to show off seriously fresh, vibrant ingredients. If you ask us, it’s the best thing since, well, you know…
But how is “Toast” different from, well, toast? Here’s how:
The Bread: Slabs of chewy, open-crumbed breads like sourdough or miche are ideal for hearty toppings (think ricotta, kale, and ‘shrooms), while thin slices of dense, dark, grainy loaves (like those indestructible “health” breads) work best with high-impact, low-profile adornments like radish slivers and trout roe.
The Fatty Base: Starch demands fat! Whether it’s a schmear of earthy nut butter, a dollop of thick yogurt, or a hearty drizzle of olive oil, all great toast requires a base layer of something rich and satisfying. Without it, it’s just…dry toast.
The Toppings: The rules? There are none. You can go elegant and spare (slices of cucumber, delicate ribbons of smoked fish) or pile a whole herby bean salad up on that thing. If the ingredients work together and the bread can handle them, that’s really all you need.
The Other Toppings: Whether it’s for textural or visual oomph, another drizzle, crumble, or sprinkle of something is a pro move—a bit of honey, some sliced cornichons for bite…and a schmancy finishing salt is always a good idea for savory and sweet toasts alike.
Here are the toast recipes we’ll be making throughout 2015:
Muesli Toast with Labneh, Hazelnuts, and Honey
Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper. Spread toasted thin seeded bread with labneh or Greek yogurt. Top with hazelnuts and drizzle with honey.
Spread toasted seeded bread with softened Neufchâtel cheese. Top with sliced ripe figs and drizzle with olive oil and honey. Season with flaky sea salt.
Pickled Pepper and Boquerónes Toast
Stir together chopped fresh parsley, finely chopped garlic, and lemon zest with olive oil to moisten. Season jarred piquillo peppers with Sherry or red wine vinegar, salt, and pepper. Drizzle toasted country-style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.
Spread toasted dark rye bread with cream cheese. Layer on trout roe, thinly sliced baby white turnips or radishes, and chopped chives.
Spread toasted pumpernickel bread with whole grain mustard. Add torn bresaola, sliced sharp white cheddar, and sliced cornichons.
Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.
Ricotta, Kale, and Mushroom Toast
Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.
Peppered Butter and Pear Toast
Season room-temperature butter with cracked black pepper. Spread toasted thin whole grain bread with pepper butter and top with thinly sliced pear. Sprinkle with bee pollen (if you want) and flaky sea salt.
Photos: Peden + Munk
Want even more toast? We’ve got you covered:
34 Recipes for Toast, Crostini, Bruschetta, and Toppings
5 New Ways to Make Avocado Toast
