When my kids were little one of their favorite books was “Yeah Toast” by Haywood Banks. The sing song lyrics go…”All around the country, coast to coast. People ask me what do I like most. I don’t want to brag, I don’t want to boast, I just tell ’em I like toast! Yeah Toast!” We still sing it and we still love toast. The options are endless. This week, I’m featuring Toast, Four Ways, including beet pesto toast, avocado toast with citrus cumin salt, feta, egg and kale toast and blackberry goat cheese prosciutto toast.
Making toast a meal starts with great bread. I’m using a whole grain seeded bread, a rosemary bread and a Tuscan loaf from Heinen’s bakery.
The beet pesto is our new jam. The garlic blends with the roasted almonds and if that’s not enough right there, the sweetness of the beets and earthiness of the basil combine to make a delicious topping to any toast or crostini. We added some leftover beet pesto to our broiled trout last night and it was great!!
For the pesto:
- 2 cloves garlic
- 1 cup roasted almonds
- 1 1/4 cups roasted pureed beets
- 6 oz fresh basil leaves
- 1/4 cup olive oil
- salt and pepper to taste
For the toasts:
- whole grain baguette or other bread of choice, sliced and toasted
- shaved Parmesan cheese
- In the bowl of a food processor, whiz the garlic cloves until minced.
- Add almonds to the food processor with the garlic. Process into crumbs.
- Add the remaining pesto ingredients to the food processor and puree until your desired texture is reached.
- Taste and adjust salt and pepper to your liking.
- Don’t be afraid to use a fair amount of salt!
- Spread pesto on toast. Top with Parmesan.
- 1 baguette or french bread loaf, sliced
- ¼ cup extra virgin olive oil
- 1 cup goat cheese
- 12 blackberries, cut in half
- 8 oz. thin prosciutto
- On a large baking sheet, lay sliced bread out in a single layer and brush the tops with olive oil.
- Bake at 375 for 5-10 minutes, until bread is toasted and golden brown
- Spread a spoonful of goat cheese over each crostini piece, then top with a piece of prosciutto and 5-6 blackberries. Serve immediately.
- 2 slices English Muffin Bread, sourdough bread, multigrain bread, or English muffin, for serving
- 3 teaspoons olive oil, divided
- 3 cups chopped kale, stems removed
- 1 teaspoon minced garlic (2 cloves)
- 1/8 teaspoon salt, plus additional for seasoning
- 1/8 teaspoon pepper, plus additional for seasoning
- 1/8 teaspoon red pepper flakes
- 2 large eggs
- 2 ounces feta cheese, crumbled
- Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium.
- Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes.
- Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes.
- Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
- In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.
- 2 slices whole wheat bread
- 2 ripe avocados
- 2 tsp citrus cumin salt (recipe below)
- chia seeds optional
For the Citrus Cumin Salt:
- 1/4 cup sea salt
- zest of 1 lemon
- 1 TBS cumin
- pinch red pepper flakes
Mix all together and store in airtight jar.
- Toast the slices of whole wheat bread, meanwhile prepare the Citrus Cumin Salt.
- Slice each avocado into thin slices. Top toast with avocado slices.
- Season to taste with sea salt, black pepper chia seeds (optional) and lemon juice and a drizzle of olive oil.