I love a good sandwich. There’s nothing wrong with a sandwich. But take away one slice of bread, crisp the other and now you’ve got a toast. Suddenly, it’s classy. Creative. Modern. And an even better excuse to eat more than one.
Avocado toast seems to be the only kind of toast people want to talk about these days, but here are five recipes to expand your repertoire.
Asparagus and Smoked Mozzarella Toasts (above). Fresh asparagus is one of the early harbingers of a new season of spring and summer produce, and you can showcase it on these vibrant crostini. If you can’t find smoked mozzarella, a variety of cheeses would work well here, including regular mozzarella, fontina or Gruyère.
Cannellini Toasts With Radicchio and Lemon-Parsley Relish. You probably never thought you’d willingly eat lemon peel? This recipe should change your mind. Here, you chop lemon slices that are incorporated into a bright relish with parsley, garlic and salt. It’s a nice, bright snack for the season.
Thai Crab and Cucumber on Toast. Stretch out a smallish amount of crab into something substantive. The recipe calls for a soft white bread, such as ciabatta, brioche or baguette, which you can choose based on what’s available or how you want to serve it — slices of baguette lend themselves to small toasts for an appetizer, while bigger slices of ciabatta or brioche nudge things into a lunch or dinner direction.
Soft-Boiled Eggs With Anchovy Toasts. Only five ingredients, and three — butter, eggs and red pepper flakes — are things you probably already have in your kitchen.
Chicken, Bacon and Avocado Sandwiches. Who are we kidding? A toast roundup without avocado? Sacrilegious. But this is a different twist, since the avocado (mixed with chickpeas for a little guacamole-hummus mash-up) takes a back seat to chicken and bacon in this hearty stack. Vegetarians can leave off the bacon and chicken for a meatless option, maybe adding an egg, sliced apple or sliced radishes.
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