Start with good bread. Toast it or grill it . . . . (Goran Kosanovic/For The Washington Post)

. . . then top it for meals morning, noon and night. (Goran Kosanovic/For The Washington Post)

We’re getting better and better at putting Things on Toast, a culinary category that’s hard to beat for its versatility. Some spreads applied thin can boost flavor while creating a protective layer between crisp surface and squishy toppings. Good loaves of unsliced bread allow us to control the degree of thickness that’s desired/required. And when we’re eating and running, we pack the toast and its adornments separately to ensure a satsifactory portion.

Here are four ways to go — savory, sweet and somewhere in between.

Recipes:


(Goran Kosanovic/For The Washington Post)

Mushroom Toast


(Goran Kosanovic/For The Washington Post)

Blueberry and Goat Cheese Toasts With Lemon Thyme Butter


(Goran Kosanovic/For The Washington Post)

Roasted Tomatoes and Avocado on Toast


(Goran Kosanovic/For The Washington Post)

Grilled Corn and Scallion Toast With Cilantro Crema

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