r/toast

I just threw this together.

Toasted semolina Italian bread with Dijon mustard (it was a bit overpowering and I only added a tiny amount) sliced Roma tomato, EVOO, salt, pepper, cilantro, and mint (I had a tiny bit of bother herbs pre chopped leftover from dinner earlier in the fridge that I wanted to use up. The combo was actually amazing with the tomato).

Anchovies.

Marinated artichokes.

Fig.

Prunes.

Not the most faithful recreation, but it close.

I made a sauce with mayo, lemon juice, pepper sauce, a drop of ketchup, honey, garlic powder.

In another bowl, olive oil, garlic and onion powder, paprika, salt and pepper, Parmesan.

I took the crust off of slices of bread from a local bakery, dipped both sides in the olive oil, laid them on the baking pan.

I had left over shrimp in the fridge, cut them in half lengthwise, tossed them in the same olive oil mix and placed them on the oiled bread.

Baked them for 10 minutes at 375F.

Topped with the sauce and cilantro. I had no basil. Everyone at the party couldn’t get enough of them.

The second picture comes from the wine bar that inspired me: chicken croquette in a cacio pepe, the shrimp toast, and a puff pastry with whipped Gorgonzola and a thick slab of bacon.

Ingredients:

1 tsp EVOO

2 small-medium sized figs sliced

.25 red onion sliced (feel free to add more. That’s what was in my fridge and didn’t feel like cutting a new onion)

1.5 Tbsp Greek yogurt (it would be better with ricotta but I didn’t have any)

2 Tbsp caper juice

1 Tbsp lemon juice

1 tsp fresh mint chopped

2 slices Italian semolina bread toasted

Black pepper to taste

Instructions:

Heat a small sauce pan on medium heat then add EVOO.

Add sliced onion and sautee until translucent and slightly brown around the edges (about 4-7 minutes).

Add sliced fig to the pan and sautee for another 3-5 minutes. Once it starts to stick slightly (not burnt) add the caper juice to deglaze the pan.

Stir scraping up anything that stuck to the bottom and mix in.

There shouldn’t be too much liquid in the pan so simmer for only about a minute.

Remove from heat and add the lemon juice.

Toast bread.

Spread yogurt or ricotta on bread and top with the jam.

Garnish with black pepper and mint.

Enjoy.

*Chef’s note:

You can skip the caper juice and add more lemon juice but I like the tangy and salty flavor it adds. If you skip the caper juice season with salt to taste.

You can caramelize the onions for a sweeter flavor but I like the slightly smokiness of the browned onions.

The yogurt adds a sour flavor which is nice but ricotta would have been better. It has a creamier flavor and it’s thicker which holds up well.

You could also experiment by changing the herbs. Rosemary is my favorite. It would give it an earthy floral tone. Parsley would give it a clean, crisp note. Even basil might work if you’re in the mood for a bold punch. The jam is rich in flavor and can hold its own.

Garlic bread:

In a bowl combine two garlic cloves, finely chopped, with three tablespoons of EVOO, one teaspoon of chopped parsley, salt and black pepper to taste.

Spoon mixture onto sliced Italian semolina bread and spread until each slice is covered.

Toast in the oven on 450 for 15 to 20 minutes or until the edges of the bread turn golden brown.

Ingredients:

2 slices toasted semolina Italian bread

1 tsp Greek yogurt

.5 tsp Dijon mustard

.5 tsp honey

2 pieces marinated artichoke hearts cut in half

.5 Roma tomato sliced

1 small-medium sized fig sliced

1 tsp EVOO

Salt and black pepper to taste

1 banana sliced

Instructions:

Spread yogurt, mustard, and honey on toasted bread.

Layer artichoke, tomato, and fig on top.

Drizzle EVOO.

Season with salt and pepper

Plate with banana on the side.

Enjoy.

Veggie Salad and yogurt sauce on sourdough toast.

Roughly scrambled egg with scallion and lavender.

And a plum. 😊

Veggie salad ingredients:
Roma tomato
Cucumber
Yellow bell pepper
Red onion
Parsley
Mint
EVOO
Balsamic vinegar
Salt
Black pepper

Yogurt sauce ingredients;
Greek yogurt
Garlic
Rosemary
Lemon juice
EVOO
Salt
Black pepper

The salad and the yogurt sauce were leftover from dinner two nights ago so the flavors really had time to meld together. Surprisingly the salad was still crisp.

This is my favorite lazy egg preparation method. I just crack it straight into the pan. No beating before hand like traditional scrambled eggs.

This time I added the whites and light green parts of the scallion to the pan with EVOO for about a minute before adding the egg.

Then season with salt and dried lavender flowers in the pan.

Garnished with black pepper and the dark green parts of the scallion.