For a few years now, avocado toast has been the reigning weekend-brunch champion. A regular companion to matcha lattes, it is documented and celebrated in various forms across hundreds and hundreds of Instagram accounts.
There are, of course, people who simply don’t like avocado. Others may prefer to eat avocados only seasonally, during natural peak ripeness. No matter the case, there’s much more to experience with toast and toppings.
Personally, I love good toast, regardless of the presence or absence of avocado. I believe the key is to start with a good base – really delicious bread. I like slices cut thick, so that the outside is nice and toasty while it’s softer on the inside when you take a bite.
Many of us are visual and we eat with our eyes first. Beautiful toast can make us more excited about enjoying our food, and that full experience can lead to an overall feeling of satisfaction with a meal. And yes, as an added bonus, a good presentation can make for a great Instagram photo.
Here are a few of my favorite toast recipes. The great thing about these variations is that they also work as appetizers. All you have to do is use smaller bread slices. You can use toasted baguettes as your base, for example, and have a lot of fun creating food your guests will love.
Sourdough Chickpea Garlic Toast
In previous posts, we’ve discussed the benefits of incorporating complete proteins into our daily diets. This stellar combination can help check that box, and I think you’ll find it to be especially delicious, too.
- Sourdough bread, sliced
- 1/2 cup chickpeas, cooked
- Sea salt to taste
- 1/4 teaspoon garlic
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/4 cup microgreens
- Crumbled feta cheese
- Extra virgin olive oil
- Toast sourdough slices to your liking.
- In a bowl, combine chickpeas, garlic, paprika and lemon juice. Mash with a fork – the texture should be relatively smooth but chunkier than hummus. Salt to taste.
- Spread chickpea mixture on toast. Add microgreens and feta, and finish off with a drizzle of olive oil before serving.
Ricotta is a great source of protein and it works well as a surprising and interesting substitute for cream cheese. I like this recipe for breakfast, but it’s also a good-anytime snack and even fits the bill when your sweet tooth calls out for dessert.
- Thick-sliced artisan bread
- 2-3 tablespoons ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon hemp seeds
- 1/4 cup strawberries, sliced
- Mint, sliced into ribbons
- Toast bread and allow to cool.
- Spread ricotta on bread, then arrange strawberry slices.
- Add lemon zest.
- Drizzle with honey, add hemp seeds and mint leaves, and serve.