Red Dog Toast Recipes

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MIDNIGHT TOAST



Midnight Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 6

3 slices thick-cut applewood-smoked bacon
1 ciabatta roll, sliced in half
1 ripe avocado, halved and pitted
Kosher salt and freshly ground black pepper
10 pickled piquant peppers
2 teaspoons sriracha

Steps:

  • Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half.
  • Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up.
  • Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper.
  • Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy!

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL



Spanish-Style Tomato Toast with Garlic and Olive Oil image

Provided by Rebekah Peppler

Categories     Sandwich     Appetizer     Breakfast     Kid-Friendly     Quick & Easy     Lunch     Spring     Summer     Anchovy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 6

6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

Steps:

  • Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

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