toast

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Clam Toasts with Pancetta

olive oil, divided, plus more for drizzling

pancetta (Italian bacon), finely chopped

garlic cloves, 2 thinly sliced, 2 whole

½ medium sweet onion, finely chopped

fennel fennel fronds

lemon zest

bay leaf

fennel

dry white wine, divided

sourdough bread

clams

parsley leaves

red pepper flakes (for serving)

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings). This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant 2017. You have roughly a 73% chance of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.

Bon Appétit

Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.

Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.

To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

For this avocado beet hummus toast, seedy slices of bread gets toasted and topped with beet hummus, avocado, sprouts, cilantro, smoked sea salt and crumbled goat cheese!

The BEST Avocado Beet Hummus Toast

seedy bread, toasted

(or more) roasted beet hummus

avocado

goat cheese, crumbled

sprouts greens

sea salt

black pepper

cilantro leaves

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

Mushrooms on Toast

unsalted butter, more as needed

thinly sliced portobello or cremini mushrooms

thyme

garlic cloves, minced

Salt and pepper

sherry

crème fraîche

country bread,

parsley

Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.

Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.

Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Have you been craving for real rustic bread in our lifestyle? This Keto Farmers Bread is just the answer you were looking for. Real look, ​smell, taste, but still keto.

Keto Farmers Bread

(2 Cups) Quark cream cheese

Eggs

(1 Cup) of Potato Fiber (Oat Fiber)

(1/3 Cup) Ground Psyllium Husk

Pkt of Baking powder

milliliters (1/2 Cup) of boiling water

Tbsp Vinegar

Salt

Mix eggs properly with a dash of salt

Once they are mixed into the best fluffiness,...

Once they are mixed into the best fluffiness, add the quark or Cream cheese

In the meantime, mix all the dry ingredients...

In the meantime, mix all the dry ingredients and add it to the bowl

once all properly mixed, add boiling water and...

once all properly mixed, add boiling water and vinegar

Mix once again and let it sit for...

Mix once again and let it sit for 15-20 minutes

Preheat the oven to 150 C ( 302...

Take the dough out of the bowl and...

Take the dough out of the bowl and with your hand shape it into the bread loafTake a little bit of the Potato fiber and cover the top of the loaf with it. This will give the bread that white natural look after it is baked

If you desire, with a knife make few...

If you desire, with a knife make few lines throughout the bread, again to give it more of a natural look

Place it in the oven and bake for...

Place it in the oven and bake for 90 minutes

Bon appetit

https://mediavine-res.cloudinary.com/video/upload/nuq8rltn3ttaejyulmxa.mp4

If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side. Spicy, pungent kimchi plus smooth cream cheese, topped with a scallion salad—on toast. It works.

Kimchi Toast

cream cheese, room temperature

kimchi;

scallions, thinly sliced on a diagonal

lime

Kosher salt

¾"-thick slices country-style bread, grilled

Chili oil and toasted white sesame seeds (for serving)

Mix cream cheese and ¾ cup kimchi in a medium bowl. Toss scallions and cilantro in a small bowl. Squeeze in juice from lime, season salad with salt, and toss again to combine.

Smear kimchi cream cheese on toasted bread. Top with scallion salad and more kimchi, if using. Drizzle with chili oil and top with sesame seeds.

Easy and delicious, this Cheesy Baked Egg Toast is a new take on baked egg-in-a-hole. It's toasty, cheesy, and gives you a perfect simple breakfast!

Cheesy Baked Egg Toast

Great Day Farms Eggs

Sandwich bread

Butter

salt and pepper

shredded cheese

cooking spray

Using a pointy-tipped teaspoon (or a butter knife), create the corners of the edges for the rectangle on your bread, pressing almost to the crust edges. Press down to create the rectangle.

Using the teaspoon, gently press the bread down to form the inside of the rectangle without tearing.

Repeat for every slice of bread you wish to make (1-2 slices per person).

Season the bread with salt and pepper.

Crack one egg into each slice of bread prepared; season the egg on top.

Butter the edges of the bread gently, being careful not to touch the egg.

Sprinkle shredded cheese onto the butter.

Spray your small baking tray or tin foil with cooking spray before placing into the toaster oven. (If you don’t have a toaster oven, you can place it into a covered saute pan and cook on medium until cooked).

Toast in your toaster oven (or covered saute pan) at 350 degrees, observing as it cooks, until the egg appears fried, about 10 or so minutes. Egg doneness varies based on personal preference, as well as oven variations and elevation.

Eat with fork and knife or as you would a piece of regular toast.

What are your favorite toppings for ricotta toast? Make them sweet, make them savory, or add some heat. Here are 9 of our favorite ways to make ricotta toast.

9 Ways To Make Ricotta Toast

bread (go for bakery fresh, and hearty whole grain)

cherry tomatoes

olive oil

rosemary

sea salt + pepper (to taste)

blackberries (or strawberries)

balsamic vinegar

mint leaves (for garnish)

banana (sliced)

cinnamon

walnuts (chopped)

honey (drizzle

pear (sliced)

lemon

basil leaves

red pepper flakes (sprinkle)

blueberries (fresh or frozen (thawed))

pistachios (shells removed)

lime zest (garnish)

avocado (thinly sliced)

pumpkin seeds

salt + pepper (to taste)

sesame seeds + lemon zest (garnish)

milk (optional)

butter

capers

radishes (thinly sliced)

scallion (thinly

9 ways to make ricotta toast

Toast bread in a toaster or in a pan on the stovetop. 

Slather the ricotta over the toast and add toppings as desired below. 

Base

Preheat oven to 400 degrees F. Toss tomatoes in olive oil and spread out on a lined baking sheet (Check out our favorite baking sheet liners here). Season with rosemary, sea salt, and freshly ground pepper to taste. Roast 20-30 minutes or until tomatoes “pop”. Top ricotta toast with tomatoes and rosemary. Enjoy immediately!

Roasted tomato and rosemary

Half berries and spread out on ricotta toast. Drizzle balsamic vinegar over toast, garnish with mint leaves and enjoy! 

Blackberry, balsamic vinegar and mint

Spread banana out on ricotta toast. Sprinkle cinnamon and walnuts over the banana. Drizzle honey over toast and enjoy!

Banana, cinnamon and walnut

Spread pear out over ricotta toast, sprinkle thyme over pear. Drizzle with honey and enjoy!

Honey, pear and thyme

Spread lemon zest and basil over ricotta toast. Garnish with red pepper flakes and honey. Enjoy!

Lemon zest, basil, honey and red pepper flakes

Spread blueberries out over ricotta toast. I like to mash the berries a bit to release the juices. Garnish with pistachios, and lime zest and enjoy!

Blueberries and pistachios

Spread avocado out over ricotta toast. Sprinkle with pumpkin seeds and sesame seeds. Garnish with lemon zest. Salt and pepper to taste. Enjoy!

Avocado, pumpkin seeds and sesame seeds

Combine eggs and milk in a small bowl, whisk until frothy. Heat small non-stick pan over medium heat, add butter. When the butter is just beginning to bubble, add the egg mixture. When the edges of the egg is just starting to set, using a rubber scrapper, gently swipe the egg across the pan. Don’t flip the egg. Continue to gently swipe the egg across the pan as it cooks. Remove the pan from the burner just as the egg is starting to set. The egg will continue to cook a bit more in the pan. 

Spread the soft scrambled eggs out over the ricotta cheese. Top with capers, salt, and pepper. Enjoy!

Soft scrambled eggs with capers

Spread radishes out over ricotta toast. Sprinkle scallions over toast. Season with salt and pepper to taste. Enjoy!

Radish, scallions and black pepper

These easy toasts are the perfect appetizer for a holiday party. They can be made a few hours ahead of time to save you from rushing around at the last minute as guests arrive. A whole wheat baguette can be substituted for the bread pieces to boost the fiber. 

Antipasto Goat Cheese Toasts Recipe

red pepper

artichoke hearts

green olives

goat cheese (chèvre)

tbsp finely chopped, dry roasted, unsalted pistachios

Antipasto Goat Cheese Toasts

Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven’s encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they’ll cook quickly and evenly.

Crispy Oven Bacon and Eggs

eggs

bacon

salt and black pepper

Toast,

Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.

Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.

Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.

Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Shrimp Toasts with Sesame Seeds and Scallions

shrimp, peeled, deveined

chili paste (such as sambal oelek)

lemongrass

fish sauce (such as nam pla

ginger

scallions, green and white parts separated, thinly sliced crosswise

white sesame seeds

white bread, ¼ inch thick, crusts removed

Vegetable oil (for frying; about 1 cup)

Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.

Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.

Pour oil into a large skillet to come ¼" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.

Cut each toast diagonally into quarters and top with scallion greens.

As a late-night snack, a light supper or even a quick snack, beans on toast make an ideal comforting meal when what you need is something warm in your stomach.

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The most viewed toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine