Toast-y : My favorite combos
Toast has come a long way since butter and jelly. Although I have to tell you, the butter jelly toast from the diner hits different. But to me toast can be so fun, versatile, and packed with flavor. Here’s some fun ways to re-vamp up that lonely pre-sliced bread sitting in your pantry.
Toast 2 slices of Jewish Rye : In a bowl take about 2 tbsp of ricotta, a squeeze of lemon juice, black pepper and mix. Chop up about 1/2 to 1 cup of zucchini and squash and sauté in a pan with a little truffle or regular oil. Add your lemon ricotta to your toast. Top with sautéed zucchini / squash and sprinkle with some everything but the bagel seasoning.
Toast 2 slices of Jewish Rye: I took 1 acorn squash cut into about 1/2 inch slices added to a baking pan, drizzle with olive oil and roasted @400 for about 20 minutes. Check occasionally, you want to cook until softened and slightly caramelized. After cooled remove the skin from the acorn squash carefully with a knife, taking the roasted insides out and put into a blender with about 1 tbsp of ricotta. Season with a sprinkle of garlic powder, onion powder, salt and pepper. Blend. Spread your roasted acorn squash mix onto your toast, sprinkle with parsley & everything but the bagel seasoning.
Toast 2 slices of bread of choice: In a small pan add about 1/4 cup of frozen corn, 1 tbsp of jalapeños, 1/3 of a small onion diced, 1/4 cup of grape tomatoes halved and olive oil. Sauté slightly and add to a small bowl. Squeeze a little lime juice, salt, pepper, paprika, chili powder. Mix and reserve until ready to use. Take your toast and spread your smashed avocado onto bread. Top with your jalapeño corn salsa. Drizzle with sriracha and honey and a little cracked pepper.
Toast 2 slices of bread : Spread a layer of mascarpone, a layer of strawberry jam. Add prosciutto wrapped into balls on a baking dish and broil until crispy, keep an eye on this can go quick. Add crispy prosciutto & cracked pepper on top.
