15 Spreads People Around the World Put on Toast
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Toast Skagen — what the Swedish call shrimp on toast — is typically served as an appetizer at dinner parties.
A piece of toast isn’t much without something spread on top. In fact, toast inspired the creation of spreads like butter, jams, and peanut butter. The two go hand-in-hand.
Before toasters were invented, bread was likely toasted in front of a fire or on hot stones using tools like sticks and wire frames. In 1893, the first electric toaster was created by a Scot named Alan MacMasters, but it didn’t quite take off, as there were a few hazardous kinks to work out. The modern toaster used today was invented in 1919.
15 Spreads People Around the World Put on Toast (Slideshow)
The most classic toast-and-spread combination is buttered toast, but cultures around the world each have their own favorite spread. Spanish toast, called pan con tomate, is topped with olive oil and the juice of fresh tomatoes. Instead of sliced bread, the Greeks toast pita bread, which they dip in tzatziki sauce. And sprinkles on buttered toast is the Dutch way to eat this hot, crispy breakfast staple.
They say that when dropped, toast always lands buttered-side (or spread-side) down, a phenomenon that some credit to Murphy’s Law. In any case, dust it off and enjoy your toast however you like.
Butter and Sugar (Butter Toast) — India
In India, a blend of butter and sugar is spread on toast.
Cheese with Jam — Germany
Germans enjoy a snack of cheese with jam on toast.
See more of the 15 Spreads People Around the World Put on Toast
Haley Willard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.
This post was originally published on September 20, 2014.
20 Healthy Toast Toppings for the Best Morning Meal
When I think back to being a kid, a slice of white bread with butter with cinnamon and sugar was about as special a slice of toast there was. But in the last few years, toast has taken a turn!
Gone are the days when toast was just a simple addition to eggs and bacon, or a quick way to grab something for breakfast. In the last few years, there’s been a noticeable spike in trendy toast toppings – and we’re loving that.
I mean, by itself, toast isn’t that interesting (to say the least). A plain piece of warmed, slightly crispy sliced bread certainly isn’t bad – but it’s also not super exciting. And it’s likely to leave you hangry mid-morning.
But jazzing it up with some protein, healthy fats, and/or additional nutrient-dense foods? That’s the ticket to an exciting, delicious, and nutritious toast combo! And there are tons of healthy toast toppings that you’ll love experimenting with in this post.
Recipes That Tie the Knot
These traditional wedding food recipes from around the world all put on the plates the usual nuptial symbolism: almonds for immortal love, honey for the sweetness of a new union, fish and eggs for fertility, butter for prosperity and of course extravagant ingredients that represent the wish for eternal abundance.
Greek wedding cookies: Kourabeides
Mexican wedding “cakes”and Italian wedding cookies are similar.
Preheat oven to 300º and butter two or three cookie sheets
In a food processor, blend until creamy and smooth
1 lb unsalted (sweet) butter
½ cup confectioner’s (powdered) sugar
Add 1 egg yolk
1 oz brandy or cognac
1 tsp pure vanilla extract
½ cup chopped slivered almonds
Process until the almonds are paste and the mixture is well blended.
Add 4 cups unbleached white flour gradually, with the least possible amount of processing (use the “pulse“ button), until soft dough forms. (Overprocessing will ruin the melt-in-your-mouth delicacy of the cookies by making them chewy.)
Using your thumb and first two fingers pinch off a piece of dough and carefully on a floured surface roll it into a ball about the size of a walnut. Place it on the cookie sheet and continue this process until all the dough has been used. Place balls 1 inch apart because they may spread while baking.
Bake at 300º for 15-20 minutes, or until the cookies are light golden brown. (Convection ovens work faster.) Cool on racks until they can be touched.
Put 3 cups confectioner’s sugar in a shallow bowl and roll each cookie in it. Store in airtight cans until ready to use.
These can be piled up on large serving trays and look lovely strewn with almonds and garnished with fresh strawberries or, in autumn, figs. (Strewing them with almonds signals that the cookies contain nuts, which some people are allergic to.)
This modern must-do appetizer at upscale Scandinavian weddings was spontaneously spun together by a famed Stockholm restaurateur during a stressful moment at sea near Skagen, Denmark and was immediately beloved back on land. It’s extravagance heralds an important “party.”
12 slices white bread, crusts cut off
3½ -4 lbs peeled shrimp (smaller is tastier and easier here)
½ cup mayonnaise
¾ cup sour cream
3 tbsp Dijon mustard150 g (5 oz) whitefish roe
½ cup fresh dill, chopped but save 12 small sprigs for garnish
Sea salt and freshly ground black pepper to your taste
¼ cup, 1 stick, unsalted butter
1 lb. whitefish roe or salmon roe or lumpfish caviar lemon
2 lg lemons, thinly sliced for garnish
-Cut shrimp into bite-sized pieces and combine in a large bowl with mayonnaise, sour cream, mustard, salt, pepper and chopped dill, remembering to reserve sprigs for garnish.
-In a large heavy gauge skillet, melt 2 tbsp butter over medium heat and sauté until golden brown as many bread slices as fit in a single layer in the pan. Flip them over, adding butter as needed, and cook until golden brown. Remove from pan and drain on paper towels while sautéing the rest of the bread.
-Cover each toast with shrimp mixture. Top with the fish roe. (Some recipes call for molding it into a tiny egg for each toast.) Stick a dill sprig into each toast like a feather in your cap and serve each toast with a slice of lemon beside it.
Mexican Almond Sponge Cake
The late culinary sleuth Diana Kennedy discovered this “cake of heaven” as it’s called in southern Mexico. It’s served at Yucatan weddings.
The night before you make this cake, soak ½ lb raw almonds in enough hot water to totally cover them. When you drain them, the skins should slip off remove those that don’t.
-Line the bottom of a 9” spring-form pan with parchment paper. Generously butter the paper and the sides of the pan. Preheat oven to 325º.
-In a food processor or spice grinder, chop the almonds and grind until they’re crumbs but not quite powder. Set them aside.
5 eggs, separated
pinch of salt
½ lb sugar
¼ tsp baking powder
1 tbsp unbleached white flour
1 tbsp brandy
1/4 tsp almond extract
-Beat the egg whites until they are thick and fluffy. Add salt and continue beating until they’re very stiff. One by one, beating as you go, add the egg yolks until they’re all blended.
-In another bowl, stir together the ground almonds, sugar, baking powder and flour. While beating on low speed, add this mixture to the eggs. Add the brandy and almond extract, beating only enough to incorporate them. Pour batter into the pan.
-Bake in the middle of the oven about 75 minutes (convection ovens may cook faster) until cake springs back to light touch. Let cake totally cool in the pan before removing it. Like fruitcake, this can be stored for a long time in a cool, dry place that is NOT a refrigerator.
This seems to be an Italian–American tradition based on a mistaken translation of its original name: minestra maritata, married soup: the union of meat and vegetables. It resembles German hochzeitsuppe, “wedding soup,” which is very traditional but heavier and harder to prepare because along with homemade meatballs and egg noodles, it needs white asparagus tips and bite-sized squares of fresh egg custard.
1½ lbs ground pork (sausage meat is best) and/or beef (you can blend)
1 cup dry bread crumbs
6 large eggs
1 cup grated Romano or Pecorino cheese
1 cup grated Parmesan cheese
2 tsp dried oregano
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup olive oil
2 onions, peeled and diced (yellow preferred)
9 cloves garlic, minced
2 carrots, peeled and minced
3 celery stalks, finely diced
4 qts (1 gal) chicken stock
1½ cups small pasta (orzo, tubetini, ditalini, stars)
1 lb escarole torn into bite-sized pieces
-Combine ground meat, breadcrumbs, 2 eggs, half the two cheeses, oregano, salt and pepper in a bowl. Mix thoroughly and make 1” meatballs.
-In large skillet, heat ¼ cup olive oil over medium heat. Add a single layer of meatballs (you may have to do this in batches) and brown them all over, turning as they cook 3 to 5 minutes. Drain on paper towels.
-In a large soup pot, heat the remaining olive oil over medium heat. Add onion, garlic, carrot and celery. Sauté 5 minutes until soft. Do not brown or burn. Add chicken stock and bring to a boil.
-Add escarole, cover pot, reduce heat to low and simmer 5 minutes. Add the pasta and meatballs and continue to cook 10 minutes.
- Combine remaining 4 eggs and cheeses in small bowl, blending with a fork. Don’t whisk. Slowly pour this mixture into the hot soup, stirring constantly so it forms wisps, not lumps. Cover pot again and simmer only until the egg wisps are set, about 1 minute. Season to taste with salt and black pepper and serve immediately in a shallow bowl.
This fruitcake recipe comes from a 1940s American cookbook where it’s accompanied by a shorter, simpler recipe for Bride’s Cake.
Makes 5 lbs of cake, which serves at least 40 people.
1 cup shortening (today we’d use butter but you can use Crisco)
1 cup granulated white sugar
5 large eggs
2 cups all-purpose unbleached white flour
1 tsp salt
1½ tsp baking powder
1/4 cup unsweetened pineapple juice
¼ lb candied citron pieces, non-candied is okay too (citron is the mother of lemon)
½ cup each minced orange peel, lemon peel, and candied cherries
½ cup each chopped dried pitted dates, apricots and figs
½ lb white raisins
½ lb sweetened shredded coconut
2 cups blanched, slivered almonds
1 cup candied pineapple, if you can find it these days. No worries if you can’t.
The Groom’s Cake can be made either in 3½”x 7½” loaf pans or graduated sizes (6,8,10”) of layer cake pans, which is how the Bride’s Cake is made. Whichever you choose, line the pans with parchment paper and lightly grease it.
Cream shortening and sugar. One by one add the eggs beating as you go.
In a small bowl, mix 1½ cups flour with salt and baking powder. Add this to the batter, alternating it with the pineapple juice, beating so everything blends.
-Coat the dried and candied fruits in the remaining ½ cup flour by shaking everything together in a plastic bag. Add fruits, coconut and almonds to the batter and stir with a wooden spoon to blend them in.
-Divide the batter evenly between the pans and bake 2½ hours at 275º.
To serve, strew the assembled cake with roasted almonds, candied citron and cherries.
-A simple icing, not included with the recipe, would be one for a German fruit cake: Beat 1¾ cups confectioner’s sugar with 1½ tbsp rum or Kirsch (cherry brandy) and 2 to 3 tbsp lukewarm water into a paste. Smear this over the cake like a thick glaze and garnish with candied cherries and citron.
Macedonian Wedding Bread
In northern Greece, the Peloponnesus, parts of the Ukraine and Croatia, this bread, round like a wedding ring for unending love, becomes the center of a circle dance after which the bride and groom tear it apart and whoever gets the bigger piece is revealed as the new family’s “breadwinner.” This seems the easiest of the recipes, although one Macedonian said nobody she knows would use ouzo.
8 to 10 cups all-purpose flour, as needed
3 cups sugar
1 tsp baking powder
1 tsp baking soda
8 large fresh eggs
1⁄2 cup plus 2 tbsp extra-virgin olive oil
1 cup warm water
Zest of a large lemon, grated
1 cup white raisins
½ cup blanched, slivered almonds
1⁄3 cup ouzo
1/2 cup sesame seeds
Combine 8 cups of flour, sugar, baking powder and soda in a large bowl. Make a well in the center and break eggs into it. Add 1⁄2 cup olive oil, water, lemon zest, raisins, almonds and ouzo. Stir with a wooden spoon to combine. Knead the dough, adding more flour if necessary, into a smooth, firm ball. Continue to knead until it’s silky, maybe 10 minutes, and reform into ball. Leave it in the bowl, covered, for 30 minutes.
-Preheat oven to 400°F. Lightly oil two 9”x 3” round cake pans with the remaining olive oil. Half the dough, and on a lightly floured work surface, roll each half into a 9” circle no more than 1” thick. Fit them into the pan. Use you fingers to pinch the surface for decoration, then sprinkle sesame seeds on top.
-Bake 45 to 50 minutes, until top is a light golden brown and bread springs back from touch. Cool before unmolding.
-An alternative way to bake this is to roll the dough into balls and fit these into the two cake pans, side by side. Remember they will rise and spread and join together, like buns.
Sandra Garson is the author of Veggiyana, the Dharma of Cooking and How to Fix a Leek and Other Food From Your Farmers’ Market. As a longtime student of Tibetan Buddhism and well-known cook for Dharma centers from Maine to Mongolia, she became the first food historian to explore the Buddha’s influence on how the world now eats. This led to exploration of more religious beliefs about food.
9 Great Grilled Breads That Complete the Cookout
When the steaks, chicken, and burgers are all grilled to perfection, stay flame-side for just a moment more! And toss some bread on the hot grates. Grilled bread takes just minutes to make, and you'll love the flavor that grilling imparts on all types of breads — brioche to baguette, flat to focaccia. Grilling bread is also a great way to use up extra fresh bread. If you have extra fresh-baked bread, freeze it before it goes stale. Then thaw it, and put it on the grill. We've gathered some favorite grilled bread recipes here, including cheesy garlic bread, naan, and grilled cinnamon toast. Take a look!
Here are some quick tips for grilling breads. Place the bread oil-side down on a hot grill, cooking until grill marks appear, about 2 or 3 minutes. Keep an eye on it, moving the bread around the grill every 15 to 20 seconds with long tongs. Want melty cheese on your grilled bread? Manchego, Gouda, Cheddar, and Gruyere are great cheeses for melting. Reheat any leftover grilled bread in the toaster oven.
Endo at the Rotunda
Kazutoshi Endo is the sushi master at Michelin-starred Endo at the Rotunda in London. He was born in Yokohama Japan and at the age of 22, followed in the footsteps of his father and grandfather to begin his culinary career in his family’s restaurant. Endo-san has worked with world-renowned chefs in Madrid, Bilbao, Hong Kong, New York, Istanbul, Dubai, and London where he joined the world-famous Zuma Group in 2006. He is now focusing on developing his own brand, ENDO, which he founded in August 2015.
Although he doesn’t share one particular recipe, Endo-san gives us more insights into the versatility of rice in Japanese cuisine. He tells Luxeat: “For a sushi chef it’s never “just rice” – it’s the heart of every single bite, which is why there is quite a story to our rice.”
The story of the restaurant starts back in 1940, Yokohama where Endo-san’s grandfather opened a sushi restaurant after training in the sushi-capital Tokyo. After his grandfather retired his father took over and continued to run the family business and therefore Endo-san was also destined to take over the family profession of becoming a sushi chef. With this heritage, and as more restaurants in the western world start to embrace a “new wave” of sushi, Endo-san have been looking more in the other direction, going back to the traditions and culture that is tied to it.
“Because of the family history it’s not only knowledge that has been handed down from generation to generation, but also relationships with craftsmen and farmers.” Endo-san comments.
This is also reflected on the sushi rice. The rice itself is a blend of two different types, coming from two different farmers, which is a long-standing relationship Endo-san’s father started. Even today Endo-san is often in dialog with the farmers, discussing how the harvest looks.
There is a lot of tradition bound to the rice, and some of these details date back almost a hundred years, from Endo-san’s grandfather. Endo-san explains the meticulous processes he goes through: “Since rice is very delicate in its preparation, it often undergoes a lot of changes, even on a daily basis there is changes made to how it’s made, so every tool available to use to help adjusting the process is used, down to the “Kama” it’s cooked in, which is a traditional aluminium pot, forged with a little wing around it, to help catch the heat of the flame it’s cooked over, and closed with a heavy wooden lid, is being utilised to make the rice Endo-san wants his guests to experience.”
In 2008 when Endo-san left Japan and moved to London, his mother gave him three notebooks. Busy and consumed in his work, he never got round to actually reading them until lockdown started in spring 2020 and he stumbled upon them by chance. What he found he almost couldn’t believe: they were filled with records of how to store and age fish, a logbook with notes about rice cooking, and scores of recipes. There were three recipes that particularly stood out, for three different types of sushi vinegar used throughout the family’s history. During lockdown, Endo-san started to experiment with the recipes and found the oldest of them to be the one matching his rice the best. Out of curiosity he started to look into how the weather was in Tokyo around the time where this sushi vinegar recipe was used and to his big surprise found that the temperatures of Tokyo almost a hundred years ago was quite similar to the temperature of the UK in 2020.
“This discovery made perfect sense, since the human’s feelings are intertwined with nature, and as climate and weather changes so does the mode and feeling of a person,” Endo-san tells Luxeat. “For example during hot summers people often tend to like food that is a bit more salty, compared to winter time.”
Due to the constantly changing nature of rice, even regular guests of Endo-san feel the rice changes with the season and weather each time they come back to the restaurant, making every single meal a once in a lifetime experience.
6. Peanut Butter Onion Surprise
"Mark," a stay-at-home-dad, decided to start experimenting in the kitchen when he and his kids tired of bologna sandwiches and carrot sticks.
Although his sandwich creation is his favorite lunchtime indulgence, his kids insist that he learn how to cook scrambled eggs.
For Mark&aposs sandwich, start with two pieces of oat bread. In a bowl, mix peanut butter, finely chopped sweet onions, and golden raisins.
According to Mark, you can omit the raisins, but he feels they are a needed element. "They give the sandwich an element of surprise."
We thought that was what the onions did, Mark!
Swedish Meatballs from Sweden
Recipe Description : Swedish Meatballs is one of the most traditional dishes from Sweden and it is easy to make at home.
- 1.5 lbs (800 gram) minced pork or beef
- 1 onion
- 1-2 eggs
- 2 tbsp butter
- 2 tbsp flour
- 1 1/4 cup (3 dl) water
- 1 package of stock cube (beef)
- 1/2 tbsp soy sauce
- 1 tbsp olive oil
- Chop onion into small pieces.
- Mix together meatball ingredients in a bowl and roll into 1-1 1/2 inch balls
- Heat 1 tbsp olive oil in large skillet at medium heat
- Fry meatballs in hot skillet, a few at a time, and cook until all sides are browned (about 4-5 minutes). Once cooked set aside on plate.
- Cook the sauce: Add butter to a pot and melt. Add flour while stirring, add water, stock cube (beef) and soy sauce. Let it come to boil, and simmer for 2 minutes. Taste with salt and pepper.
- To serve: Pour sauce over meatballs. Traditionally served with mashed potatoes or whole boiled potatoes, Swedish pickled cucumber and Lingonberry jam on top.
How to Perfectly Toast Your Bagel
- Be sure to cut the bagel in half at its crease. I have a friend who started a small fire by putting an entire bagel into one slot of the toaster.
- I have found that bagels hold their toppings best when the bagel is not toasted too dark. Set the toaster&aposs knob to a lower setting, a little below the middle point. This may mean you&aposll have to toast the bagel twice, but the extra time to toast the bagel perfectly will be worth it.
- The bagel should come out a light golden brown on the inside, and its outside should be slightly crunchy. This will make it easy to spread butter and toppings as they will gently melt into the bagel&aposs crevices.
A smear of flavored yogurt on a wheat bagel makes a healthy snack or way to start the day.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
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What do you put on toast? October 30, 2018 3:44 PM Subscribe
When you're searching for the Marmite, pick up a can of British Heinz beans if available. This is the Correct type of beans to put on toast.
Another way: cut a hole in the middle of the bread. Drop bread in pan with cooking oil. Crack egg into hole fry on both sides. This is fried bread, obviously, not technically toast. But it's very good.
Or soft-boil an egg. Place egg in egg cup. Take your toast, cut it into soldiers. Cut into egg with spoon, expose the yolk. Dip soldiers in yolk.
Consider also toasted bagels. The official breakfast of Christmas Day in my family is cream cheese & smoked salmon on toasted bagels.
posted by BungaDunga at 3:57 PM on October 30, 2018 [3 favorites]
Caviar, or any sustainable fish egg.
Pate, including mushroom based Brussels pates.
The softest, most gently scrambled eggs made with creme fraiche and smoked salmon.
posted by DarlingBri at 4:04 PM on October 30, 2018 [1 favorite]
Peanut butter and honey on sourdough.
Look at the recipes for tartines many a delicious open faced toasted slice of bread with toppings can be had.
But don't forget the preserves aisle of your Asian grocer with things like coconut jam (kaya).
posted by jadepearl at 4:04 PM on October 30, 2018 [2 favorites]
If it's permissible to expand the definition of toast to include crostini, a whole new world opens up:
Other things I have done or would definitely try: smear avocado onto toast. Nutella. Top bread with tomato and cheese, or any combo of things that would work for a fancy grilled cheese, and stick under the broiler.
posted by bunderful at 4:07 PM on October 30, 2018 [3 favorites]
When I was a child in the Midwest, we used to have chicken ala king on toast. Lots of recipes online.
World War II vets (and at least some of their descendants) know creamed chipped beef on toast as “shit on a shingle.”
If you do sardines, they’re great mashed up with mustard and green onion.
I’m vegan now, so I’d go with hummus.
posted by FencingGal at 4:10 PM on October 30, 2018 [1 favorite]
Ooh, I just remembered some of the best toast I ever had. If you can find goat butter, (or make some), spread it on thick-cut brioche or some crusty miche, and sprinkle with maple sugar. (These breads would also be excellent spread with seaweed butter.)
If you find any chocolate chip bread, it's amazing thick-cut and toasted with just butter and sea salt.
posted by halation at 4:16 PM on October 30, 2018 [1 favorite]
My true love Ricotta (and honey, a little fresh ground black pepper)
posted by meemzi at 4:17 PM on October 30, 2018 [6 favorites]
Chicken liver mousse is great on just about any kind of toast.
Garnish it with a small amount of caramelized yellow onion and some petite cornichons on the side. Or use pickled red onions and skip the cornichons. Or keep it simple and just sprinkle a little kosher salt on top.
Also awesome is ricotta with a little drizzle of olive oil, a tiny bit of honey, and a sprinkle of ground pepper.
posted by theory at 4:20 PM on October 30, 2018 [1 favorite]
my cousin runs bread srsly, fabulous gf sourdough. When she got married she and her husband had a bread bar with tons of different jams and spreads.
I like to dip extra sourdough into sour cream.
posted by brujita at 4:25 PM on October 30, 2018
Every year at CONvergence (a Twin Cities Sci-Fi/Fantasy/General Nerdery convention) one of the party rooms is. the House of Toast.
I couldn't find a close-up of their menu board, but there are usually a hundred or so ingredients on it that can be mixed in an infinite number of combinations. This picture has a partial view of the board. I see octopus, hummus, pickle relish, poppy seeds, spaghetti-os, captain crunch, nutella, marshmallow fluff. you get the idea. Convention food.
Behold: the House of Toast.
posted by Elly Vortex at 4:34 PM on October 30, 2018 [1 favorite]
Herring in cream sauce
Cream cheese mixed with ranch dressing mix and topped with a slice of cucumber and a sprig of dill
Butter and granulated brown sugar
Cottage cheese with a little bit of white sugar
I think you should serve champagne to encourage people to make toasts.
posted by carmicha at 4:41 PM on October 30, 2018 [6 favorites]
Fried mushrooms on toast with smoked Gouda on top.
Must go make toast right now.
posted by warriorqueen at 5:07 PM on October 30, 2018 [3 favorites]
If you haven't already read Jasper Fforde's The Eyre Affair and sequels, you might want to check out the portion of his website that mentions the Toast Marketing Board, a major sponsor of action in the books, for some thematic tie-ins (and toppings info).
My notions: cream cheese and pepper jelly (the red, not the green) egg/tuna/chicken salad mini-scoops cinnamon butter
posted by The Wrong Kind of Cheese at 5:19 PM on October 30, 2018
If you can get to a kosher grocer, chocolate spread is delicious
Me, I'm all about chopped tomatoes, red onions, basil and basalmic vinegar.
posted by Mchelly at 5:42 PM on October 30, 2018 [1 favorite]
Combining previous good answers: the Mar-Mar: marmite (or vegemite) and marmelade, with some butter on well-toasted thick bread of any sort.
Guaranteed to bemuse and perplex anyone of UK/EU/USA heritage, yet delicious in its own right.
posted by SaltySalticid at 5:47 PM on October 30, 2018
Zucchini butter/zucchini marmalade. Vegan, delicious and looks like it takes more effort to make than it really does.
Mushroom walnut pate. So delicious. Also vegan. Takes more effort to make but is very very worth it.
posted by hurdy gurdy girl at 5:51 PM on October 30, 2018 [1 favorite]
Cheese on toast. Also known as welsh rarebit or mousetraps. Toast bread very lightly, pile with grated cheese, put under grill (=broiler, I think, to Americans) until bubbly and browned.
For extra deliciousness spread with Vegemite or chutney under the cheese.
posted by lollusc at 5:55 PM on October 30, 2018 [1 favorite]
I like salmon mousse. There are also high end chocolate spreads like this:
We’re having a toast themed party. What should we serve?
Mr. eirias, the wag, says “champagne.”
More seriously he also suggests caviar, gomaiso, and avocado. Suggested separately (but he would probably also try them together he’s like that).
I am the stolid eater of the pair and my go-to extravagant toppings are nut butter and fruits (banana, raisin). Oh, I also put over easy eggs on toast, but that sounds challenging at a party.
posted by eirias at 6:59 PM on October 30, 2018 [1 favorite]
Freshly baked bread, sliced right before toasting is what separates the wheat from the chaff for me (unless it is gluten free, of course!)
- English Muffin Bread + butter ( allowed to melt fully) + Mixed Berry Jam
- Seeded Wheat Bread + Peanut Butter (warmed to gooey) + Forest Honey
- Tomato Basil Bread + Roasted Garlic Spread + Thinly Sliced Cucumbers
- Focaccia Bread + Olive Oil + pepper + Lightly Melted Mozzarella
Pumpernickel or caraway toast, cream cheese and any jam or preserve (My favorites are black currant or black cherry, though.).
A more sophisticated version of the above is goat cheese and any jam plus prosciutto and arugula. This has been my go-to quick lunch whenever I feel too lazy to cook.
Any hearty bread, crunch peanut butter, chocolate. Sometimes, I also add marshmallow fluff to the mix because then it’s like a candy bar.
YES to the condensed milk suggestions! I grew up eating this and it’s seriously the best. Nowadays, I also eat toast with dulce de leche.
White bread, butter, sugar AND THEN place in a toaster oven. Simple, but delicious.
Avocado, parmesan cheese, and hot honey.
Chicken salad on toast is lovely. Waldorf chicken salad on toast is extra delicious.
Lastly, any dark bread (rye, multigrain, etc) plus peanut butter and bacon and pickles.
posted by theappleonatree at 7:34 PM on October 30, 2018
Not so much a "what" as a "how": I use a thin serrated knife to slice right through the soft part of the toast, separating it into delicately crunchy halves. It looks much harder than it is, because the crunchy sides guide your knife through the soft middle. Chicken salad on toast is lovely, but chicken salad in toast is heavenly.
Cream cheese is excellent on rye toast.
Also: homemade cranberry sauce is good on a lot of things.
Also: pick any fruit and cook it down until it's the consistency you want.
posted by amtho at 7:44 PM on October 30, 2018
What a great party and loads of ideas to try :) And thank you acidnova for my pudding tonight of toast with sweetened condensed milk - very indulgent and comforting.
Sourdough bread, butter (optional), halloumi cheese, and marmalade. Add some cracked black pepper for a bit of heat. I don’t see this one much but I love it.
Also, other combinations of not too sweet jams or marmalade with cheese are nice too.
posted by mkdirusername at 8:11 PM on October 30, 2018
The crostini my friends ask me to make for them most frequently is slices of toasted French bread topped with 50/50 goat cheese/avocado mashed well together, generously seasoned with salt and black pepper, and sprinkled with diced red onions. Honestly it's good on pretty much any toasted bread though thinner and slightly crispier works best.
I stumbled across this recipe for cherry preserves on ricotta toast last week and have been drooling over it ever since.
posted by rhiannonstone at 8:48 PM on October 30, 2018
My favorite toast to make at home is a crusty sourdough topped with mashed avocado, Mama Lil's spicy pickled goathorn peppers (and a little drizzle of the oil from the jar), fried or poached egg, and maybe some halved cherry tomatoes.
Eggs Kejriwal is a Mumbai toast dish that's to die for (cheese, spicy green chutney, and fried egg over toast, the best I've had was the Paowalla version with cheddar and brioche).
Ayvalık tostu is a panini-like Turkish street food if you're making anything with a press if might be a fun addition.
posted by karayel at 12:32 AM on October 31, 2018
Baked grapes and ricotta, with a little bit of honey and lemon zest.
I used black and green grapes and I kept having to explain to people that they weren't olives, so I would maybe use red grapes when I do it again. But it is delicious and everyone loved it!
posted by Ostara at 2:39 PM on October 31, 2018