Peanut butter (crunchy or smooth). Oh, the meltiness!!! Also, melted butter and raspberry jam....mmmm....it's killer sometimes. For savory, I like to toast a bagel (plain, everything, onion, asiago...whatever), top each half with tuna salad and slices of Swiss cheese, then broil it until melted. Heaven!!!
more recently I’ve come to enjoy toasted Ezekiel bread topped with warm peaches & cinnamon (usually done with frozen peaches, heated in the microwave, except for that one week of perfect summer peaches!)
For years, I've not been able to get any peaches that ripen properly! They'll soften on the outside, so lovely and fragrant--but when you cut them open, they're hard/underripe on the inside, so basically inedible! I'll have to get some frozen peaches and try this.
I ripen all stone fruits in a paper bag (the bagged lunch kind) for a few days on the kitchen counter. Works great! Just gotta check them once a day to see if they are ready.
Bruschetta of any kind ... French bread slices with garlic infused olive oil, topped by any combination of fresh from the garden tomatoes, basil, cilantro, mozzarella (not melted) and plenty of salt and pepper.. My husband and I disagree on herb... I am team cilantro, he is team basil. Added bonus... Chop the tomatoes first, stir I some salt and pepper and herb, let sit for 15 minutes and drain the liquid into a glass and then put tomatoes onto toast... Huzzah, glass of tomato juice and toast stays crispy!
Okay, so most mornings I have avocado toast with an over easy egg for breakfast. During the summer I'll top it with micro greens from my garden- usually a mix of pea shoots, broccoli and radish/beet/sunflower/whatever I got going at the time.
A while back NYT Cooking published a recipe for avocado toast with banana, honey, and Chile flakes and while I never would have thought to do that on my own, it was delicious.
I'm also a big fan of peanut butter and flaky salt on fresh sourdough.
Bruschetta
Legitimately any kind of cheese, but especially soft funky ones and jam or a super aged cheddar mixed into cream cheese and mayo with peak summer tomatoes
Of course, just a really good butter and some salt
And not exactly toast, but hunks of fresh baguette dipped in dark chocolate ganache
Right? I'm curious about that. I NEVER buy avocadoes because their nearly impossible to get at optimal ripeness here in Prague, but I'm SO curious about avocado+banana now.
I also like white Pullman loaf bread toasted, spread with butter and a little anchovy paste, then topped with mushrooms sautéed in butter with fresh herbs. I cut the toasts in halves on the diagonal.
When served as a starter for fancy dinners, I remove the crusts. I leave them on if it’s lunch or a snack and melt a piece of havarti cheese on top.
Butter, smashed white beans, curry powder and sea salt.
> this is a modified soup base I used to make at a cafe in Bellingham, WA. 1 lb dry roasted peanuts, a knob of fresh ginger, as big as you want, garlic to taste, a pint-ish size can of fire roasted tomatoes, chili flakes, salt to taste. Whiz in a blender/processor until spreadable. I like mine on the chunky side.
It never makes it into a finished soup as I eat it as a spread on top of toast with cream cheese.
It’s addicting! And I’m sure that will be out of the rotation soon. They always do that with the good stuff. They offer it for a few years and then stop. They did that with the cranberry pear dressing for salads. That was so good too.
Toast adjacent comment ; ) First I am a cinnamon sugar gal. Second, someone recommended that when I am having trouble falling asleep, I should read a cookbook. Thought it was a brilliant idea since I read cookbooks like fiction anyway. (the toast part is coming). I found a cookbook by Tara Wigley titled How to Butter Toast. It's basic lessons on cooking all written in rhyme!
It's absolutely delightful and here is just the intro to the three pages on toast. Enjoy!
"Melted butter on hot toast, and served up on a plate. It seems like nothing could be more clearer or more straight. But though in terms of things required the number is just two, there's a lot of wiggle room for what there is to do."
also if there hasn’t been a shout out yet for Kate DiCamillo’s character, Mercy Watson (in a fun series for young readers), let me share Mercy’s favorite - “hot toast with a great deal of butter.”
Marmite and Vegemite I will never, ever understand. Not trying to yuck anyone’s yums, but just stating there must be a maximum age for acquisition of acceptance, and I never got there.
Butter, cinnamon and sugar
Classic. Unimpeachable. Especially good with tea, right?!
Ricotta and thinly sliced tomato with salt and pepper! Or anything.
Oh, that sounds really good... like, room temperature, perfect summer tomatoes. Maybe with a little olive oil, too? Why not?
That sounds amazing. Touch of balsamic, too?
Oooh, we're riffing now.
I am definitely on Team Ricotta…combined with anything sweet or savory. It’s a WONDERFUL FOOD!
That's how I feel about goat cheese!
Ricotta with a dash of Cavendar’s Greek seasoning. Yum!
Buckwheat toast with avocado, Trader Joe's "Everything but the bagel" seasoning and a soft boiled egg. Heaven!
Buckwheat toast! I love a toast that kinda fights back. Good one.
A “toast that kinda fights back”! 🤣
Peanut butter (crunchy or smooth). Oh, the meltiness!!! Also, melted butter and raspberry jam....mmmm....it's killer sometimes. For savory, I like to toast a bagel (plain, everything, onion, asiago...whatever), top each half with tuna salad and slices of Swiss cheese, then broil it until melted. Heaven!!!
Yes to all of these details. Hot, melty butter+peanut butter is the most indulgent, delicious thing.
I like peanut butter too! & sometimes thinly-sliced banana on top of the pb
Dust the PB & bananas with a sprinkling of cinnamon…
more recently I’ve come to enjoy toasted Ezekiel bread topped with warm peaches & cinnamon (usually done with frozen peaches, heated in the microwave, except for that one week of perfect summer peaches!)
Oh, man! I LOVED Ezekiel bread. There is nothing like that texture when it's toasted! Peaches and cinnamon sounds so good!
For years, I've not been able to get any peaches that ripen properly! They'll soften on the outside, so lovely and fragrant--but when you cut them open, they're hard/underripe on the inside, so basically inedible! I'll have to get some frozen peaches and try this.
My dark secret is that I LOVE (love love love) canned peaches, especially when they're very cold, just out of the fridge.
100 percent!!! They are so good that way!!!
I ripen all stone fruits in a paper bag (the bagged lunch kind) for a few days on the kitchen counter. Works great! Just gotta check them once a day to see if they are ready.
Grapefruit marmalade
Yum. Grapefruit is my favorite citrus.
Bruschetta of any kind ... French bread slices with garlic infused olive oil, topped by any combination of fresh from the garden tomatoes, basil, cilantro, mozzarella (not melted) and plenty of salt and pepper.. My husband and I disagree on herb... I am team cilantro, he is team basil. Added bonus... Chop the tomatoes first, stir I some salt and pepper and herb, let sit for 15 minutes and drain the liquid into a glass and then put tomatoes onto toast... Huzzah, glass of tomato juice and toast stays crispy!
Oh wow...I need to up my bruschetta game.
Brilliant hack.
Oh man, I love bread
Okay, so most mornings I have avocado toast with an over easy egg for breakfast. During the summer I'll top it with micro greens from my garden- usually a mix of pea shoots, broccoli and radish/beet/sunflower/whatever I got going at the time.
A while back NYT Cooking published a recipe for avocado toast with banana, honey, and Chile flakes and while I never would have thought to do that on my own, it was delicious.
I'm also a big fan of peanut butter and flaky salt on fresh sourdough.
Bruschetta
Legitimately any kind of cheese, but especially soft funky ones and jam or a super aged cheddar mixed into cream cheese and mayo with peak summer tomatoes
Of course, just a really good butter and some salt
And not exactly toast, but hunks of fresh baguette dipped in dark chocolate ganache
"And not exactly toast, but hunks of fresh baguette dipped in dark chocolate ganache"
New life goal. I've had baguette with Nutella but never ganache, and now I'm, like, WHY NOT?!
Love this list. Thank you for playing along.
A friend of mine introduced me to the concept and fully changed my whole life
That is a good friend.
The best!
Yes to chili flakes (& a few drops
of lemon juice) on avocado toast! but now I’ll have to try adding the banana & honey
Right? I'm curious about that. I NEVER buy avocadoes because their nearly impossible to get at optimal ripeness here in Prague, but I'm SO curious about avocado+banana now.
I also like white Pullman loaf bread toasted, spread with butter and a little anchovy paste, then topped with mushrooms sautéed in butter with fresh herbs. I cut the toasts in halves on the diagonal.
When served as a starter for fancy dinners, I remove the crusts. I leave them on if it’s lunch or a snack and melt a piece of havarti cheese on top.
The specifity of this is a beautiful thing. Also, YES to anchovy paste.
Peanut butter, cut up banana pieces and a sprinkle of honey on top of toasted cinnamon raisin bread!
OMG, cinnamon bread.
Lol. I eat toast nearly every day, as it is FAST.
Hot toast, lots of butter, enchilada sauce.
Butter, honey, lemon
Butter, smashed white beans, curry powder and sea salt.
> this is a modified soup base I used to make at a cafe in Bellingham, WA. 1 lb dry roasted peanuts, a knob of fresh ginger, as big as you want, garlic to taste, a pint-ish size can of fire roasted tomatoes, chili flakes, salt to taste. Whiz in a blender/processor until spreadable. I like mine on the chunky side.
It never makes it into a finished soup as I eat it as a spread on top of toast with cream cheese.
I'm in love with all of these ideas. Enchilada sauce really caught my attention.
I love pumpkin cookie butter from Trader Joe’s and also just cream cheese and strawberry jam
We miss out on all the Trader Joe's stuff, and it's kinda heartbreaking. That sounds so good!
It’s addicting! And I’m sure that will be out of the rotation soon. They always do that with the good stuff. They offer it for a few years and then stop. They did that with the cranberry pear dressing for salads. That was so good too.
Toast adjacent comment ; ) First I am a cinnamon sugar gal. Second, someone recommended that when I am having trouble falling asleep, I should read a cookbook. Thought it was a brilliant idea since I read cookbooks like fiction anyway. (the toast part is coming). I found a cookbook by Tara Wigley titled How to Butter Toast. It's basic lessons on cooking all written in rhyme!
It's absolutely delightful and here is just the intro to the three pages on toast. Enjoy!
"Melted butter on hot toast, and served up on a plate. It seems like nothing could be more clearer or more straight. But though in terms of things required the number is just two, there's a lot of wiggle room for what there is to do."
How delightful is that?! Going to get my hands on the book immediately. Thank you!
also if there hasn’t been a shout out yet for Kate DiCamillo’s character, Mercy Watson (in a fun series for young readers), let me share Mercy’s favorite - “hot toast with a great deal of butter.”
'a great deal of butter'
poetry.
Kerrygold butter spread generously and a thin, thin veil of marmite!
Marmite and Vegemite I will never, ever understand. Not trying to yuck anyone’s yums, but just stating there must be a maximum age for acquisition of acceptance, and I never got there.
I've never tried marmite. Can we still be friends?
Oh the places you'll go Melissa :)
Nutella