50 Toast Toppers Recipes

50 TOAST TOPPERS

Steps:

• Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.
• Step 2: Brush each slice with olive oil or melted butter.
• Step 3: Place the rounds on baking sheets and bake at 350 until crisp throughout and lightly golden around the edges, about 15 minutes.
• 1. Spread with goat cheese; top with finely chopped canned beets, an orange segment and fresh mint.
• 2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
• 3. Spread with fig jam; top with goat cheese and chopped walnuts.
• 4. Spread with butter; top with thinly sliced bread-and-butter pickles.
• 5. Spread with hummus; top with olive tapenade.
• 6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
• 7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
• 8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
• 9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.
• 10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.
• 11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt; spread on toasts.
• 12. Spread with gorgonzola cheese; top with sliced pears.
• 13. Top with chopped grapes and wrap with prosciutto.
• 14. Top with pesto and shaved parmesan cheese.
• 15. Top with pesto, crumbled bacon and chopped tomatoes.
• 16. Top with pesto and chopped sun-dried tomatoes.
• 17. Spread with mashed avocado; top with crumbled bacon and sprouts.
• 18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
• 19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
• 20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts; top with chopped pickles.
• 21. Combine mayonnaise with wasabi paste; spreadon toasts; top with lump crab meat.
• 22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna with sesame oil; spread wasabi mayo on toasts; top with tuna.
• 23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
• 24. Spread with taleggio cheese; top with candied pecans or walnuts.
• 25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
• 26. Saute finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
• 27. Saute thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
• 28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
• 29. Spread with butter; top with thinly sliced ham and a cornichon slice.
• 30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.
• 31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toasts.
• 32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on toasts; top with thinly sliced smoked turkey.
• 33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
• 34. Combine refried beans with chopped green chiles; spread on toasts; top with pepper jack cheese and broil until melted.
• 35. Combine equal parts sour cream and cream cheese with horseradish; spread on toasts; top with thinly sliced roast beef.
• 36. Halve asparagus tips lengthwise; steam until al dente and season with salt; spread premade egg salad on toast; top with an asparagus tip.
• 37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
• 38. Toss finely chopped romaine with Caesar dressing and grated parmesan cheese; spoon onto toasts; top with an anchovy.
• 39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
• 40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
• 41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.
• 42. Spread with Nutella; top with orange marmalade.
• 43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
• 44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
• 45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly sliced ham.
• 46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with honey.
• 47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved chocolate.
• 48. Spread with cream cheese; top with hot pepper jelly.
• 49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.
• 50. Whip mascarpone and confectioners' sugar; brush toasts with espresso and spread with sweetened mascarpone; top with shaved chocolate and cocoa powder.
• Photography: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS

Steps:

• Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
• In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
• Reduce the heat to low and bake off the pastry tops.
• For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
• To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
• Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

TASTY TOAST TOPPER

Steps:

• Put the egg on to boil - it must be hard boiled. While the egg is boiling, finely chop the tomato (skin and seeds included) - leave on the chopping board for now.
• Once the egg is boiled, shell it and place in a bowl. Chop it roughly and then mash to fine "crumbs" with a fork. Add the chopped tomato and the mayonnaise. Add salt and pepper to taste and mix thoroughly.
• Put a slice of toast in the toaster and turn on the grill. Once the toast is done, pile all of the egg and tomato mixture on top and spread evenly. It should be generously topped.
• Carefully place the loaded toast on your grill pan and heat through for about 3 - 5 minutes. It shouldn't be brown, just heated through.