On

Toast
Tartines, Crostini, and Open-Faced Sandwiches

Kristan Raines
Contents
Foreword by Giulietta Carelli, Trouble Coffee
Introduction Toasting Toast
Ingredients and Techniques
Types of Bread
Pantry
Toasting Techniques

Recipes for:

Winter
Spring
Summer
Fall
Index
Acknowledgments
About the Author
Also Available
Foreword
Everything that is wrong with our culture begins with the book you hold in your hands.
The epic fetishism and highly focused gourmet-ification of everything under the sun, of
which we are all now a part—ice cream, chocolate, coffee, toast, organic, cage-free donut
holes—has some frightening aspects and important historical antecedents you should be
aware of. Theodor Adorno called it “the culture industry.”
The culture industry includes up-selling common items and doubling their price through
desire and hypnosis. In terms of marketing “tastes,” people today have more access to
higher-quality foods than royalty did 200 years ago. This unprecedented demand for the
consumption of specialty items as a lifestyle by more and more people means that the
planet is dying.
How does this relate to toast?
Toast is a simple food, accessible to all. It is the stuff of peasants and farmers and the
earth. It is comfort and nourishment, plain and simple. Somehow, strangely though, it too
has become momentarily elevated to the gourmet platform, another shiny object in the
pantheon of shiny objects.
Toast is here for a reason, though. It has an ulterior motive.
While this simple food has your attention, here is what toast is really trying to say to you.
Here is what it wants you to know:
About 50 percent of people who have a near-death experience get divorced.
That’s right. Not what you were expecting to hear? I know, but that’s what toast has to say.
Additionally, it wants us to know that helping others is a good use of our time.
I was asked to write this foreword because people have decided that I am one of the
people who have heralded the “elevation of toast” to its new status.
In 2007 I opened a café called Trouble Coffee with $1000 and the help of everyone I
knew. A community of people gathered to put up drywall, fix old machinery, and build
cabinets in a tiny space that became Trouble Coffee. Our motto is “Build Your Own Damn
House.” We serve coffee, whole coconuts, and toast. Toast was something I grew up with.
It’s a comfort food.
Less comfortable was an experience when I nearly drowned last year. I have been an
ocean swimmer for about eleven years, a practice that helps me shock the illusions out of
my system. On this particular day I lost consciousness under the water, pinned against the
rocks by a series of rogue waves that were literally pounding me into oblivion. It was only
because someone helped me, risking their own life to save mine, that I found myself on
the beach, lungs full of water, as I let the ocean out and began to breathe again.
The world is full of people who need our help. This is a good use of our time.
People who come back from near-death experiences commonly report on their change of
perspective and also the utter silliness of our various pursuits, spending sprees, and
“tastes” that do nothing to help anyone.
After undergoing a near-death experience, it is common for their partners, the people who
married them and thought they knew them, to report that their husbands and wives—
career-driven, money-making, iron-clad stalwarts—suddenly become almost unknown to
them and “just want to help people.”
Drowning was the best thing that ever happened to me. I highly recommend it. It is my
wish, and that of toast itself, that you too have an experience by which you become who
you really are, and unknown to those around you.
Wishing you the best,
—Giulietta Carelli Founder, Trouble Coffee
P.S. A special thanks goes to Kristan for sharing her love of simple foods, including toast.
A need to make toast for others, in all its varieties, started with our own experience as
children. To this day there is a magic wonder that goes with a proper toast.
Introduction
Toasting Toast
If you think about it for a moment, many of our most beloved meals are
simply a slice of toast or a biscuit put to its greatest use, such as Eggs
Benedict or, of course, French toast.
Each Saturday morning my father would wake me up at sunrise and whisk me away to our
favorite breakfast spot. We were beyond regulars—I swear our orders were being prepared
the moment we walked through the door. My father would have eggs sunny side up with a
side of bacon, and I never wanted to grow out of a Belgian waffle with whipped cream.
But the most enjoyable part of the morning meal was always my trusty side of sourdough
toast, smothered in melted butter and topped with good old-fashioned strawberry jam. It
might be hard to believe, but those four little slices of toast brought me so much joy, no
matter how full I was.
I know what you’re thinking: Can toast really be that important? Is it not just a
complement to a meal, even an afterthought? Well, I think it can be more, and over the
years, I have grown to appreciate how versatile a slice of toast can truly be. Actually, if
you think about it for a moment, many of our most beloved meals are simply a slice of
toast or a biscuit put to its greatest use, such as eggs Benedict or, of course, French toast.
So while fine artisan toast is more likely to be found on cozy breakfast tables and
pioneering menus today, it has actually been around for quite some time. Ambitious toast
recipes have been gaining popularity, but the idea of dressing a piece of grilled toast for a
meal is one of history.
Although it might have different names around the world, the idea behind this meal is the
same: a slice of bread put to the flame and adorned with delicious toppings. In
Scandinavia, for example, you will find a poplar dish called smørrebrød. This is
traditionally a piece of dark brown bread, like rye, covered with different spreads, cheeses,
meats, or fish. And in France, a slice of toast covered with fine ingredients, essentially an
open-faced sandwich, is called a tartine. I will always remember the first time I went to
Paris, where I had a very popular tartine, the croque monsieur. I loved the fresh ham, the
melted Gruyère, the rich béchamel; and this was all crafted out of a slice of toast. So
although I love the essential approach that includes just butter and jam, I also think that
toast can actually hold the weight of providing a genuinely satisfying meal. That’s why
I’ve written this book.
I have a passion for coming up with great ideas and using produce that’s in season, and so
I have carried this mind-set into creating each recipe. I have divided all the recipes among
the four seasons, so that there is a unique approach according to what is naturally yielded
during that time. It is my hope that you will be inspired to go out and search through your
local farmers’ market to find fresh produce at the peak of its season. It is not as though you
ought to avoid certain produce if it is unavailable, but rather that you should be inspired to
explore what is in season and let that guide the development of your meals. Sure, a
strawberry can taste good during the fall, but few things can compare to the flavor of
biting into a fresh, juicy, perfect red strawberry in the prime of its season.
I have set out to refresh and reimagine the way we use toast so as to make it a source of
creating wonderful meals. The result is 100 inventive ways to prepare delicious meals
with only a slice of bread as your foundation. So whether you want ricotta cheese, figs,
and honey, or smoked salmon and fennel, or just a simple combination of compote and
cream, these recipes will allow you to explore the flavors toast can offer in a whole new
way.
Ingredients and Techniques
Types of Bread
In the spirit of making the most out of toast,
we have to remember how important it is to
choose the right type of bread. Be it a loaf
of white bread from the market down the
street or a rustic loaf from your own oven,
the bottom line is that the bread is just as
important as everything you put on it. Local
bakeries are the ideal place to purchase
your bread, as it is in its freshest and most
intentional form, but, of course, the bread
available at your local stores will work for
any of these recipes. Breads are fashioned
in many styles, which means they also vary
in size. Just remember that this might affect
the serving sizes for each toast, along with
the recommended amounts of spread, ever
so slightly.

Artisan Bread
Handcrafted rather than mass-produced, artisan bread is enveloped in a beautiful exterior
crust and suffused with dynamic flavor. Naturally at home in local bakeries and farmers’
markets, artisan bread is forged with meticulous care and furnishes the most rewarding
experience for enjoying toast. These loaves are occasionally unsliced, allowing you to
determine the thickness of each slice—slices anywhere from 1/4 inch to 1/2 inch (6 to 13
mm) work wonderfully. Use a serrated knife to ensure easy cutting. With artisan bread’s
intricate, textured exterior and rich, delicate interior, there exists no more exceptional
place than this from which to begin your toasting endeavors.
Classic Sandwich Bread
This is the bread that lies close to all our hearts; it is the foundation of our peanut butter
and jellies of countless days past and so much more. It’s available everywhere and works
with all of my recipes, though thicker bread is admittedly more suitable for heartier
toppings. This domain is also more desirable when the boundaries of white bread are
traversed, so be sure to try whole wheat, rye, squaw, sourdough, and all the other great
options these loaves have to offer.

Pantry
Butter
I’d believe it if you found it difficult to imagine making a piece of toast without butter.
This is because it imparts such a universally delicious flavor to any slice of bread.
Whenever you want that flavor, feel free to add butter to any of the recipes. I suggest
using softened unsalted butter, so as to retain that great buttery taste without excessively
competing with other flavors on the toast. Spread it with a brush or a knife, just as long as
you get a nice layer of butter on each side.
Grapeseed and Olive Oil
Grapeseed and olive oil, like butter, can provide a
delightful taste to any toast. Grapeseed oil is a
wonderful choice due to its neutral flavor, while
olive oil possesses a much more distinct flavor.
There is also a variety of other infused oils from
which you can choose if you want to introduce
another flavor to your toast.
Toasting Nuts
Many of the recipes in this book call for some type
of toasted nut because I find that preparing them in
this manner really enhances their flavor. To toast
your nuts, simply set a skillet over medium-high heat
and scatter the nuts in a single layer. Time will vary
for different nuts, so simply cook, stirring often,
until they become fragrant and have browned a bit.
Remove from the pan until ready to use.
Finishing Salts
There exists a plethora of unique finishing salts, all
of which are able to contribute another dimension of
flavor to any of these toast recipes. Some of my personal favorites include Maldon sea
salt, fleur de sel, and Hawaiian sea salt. Your choices are practically endless, so simply
find some that you enjoy and experiment with them.

Toasting Techniques
Skillet
This is always a trusty way to prepare a slice of toast. Brush the bread with an even layer
of oil or butter and toast over medium heat until golden brown, about 2 to 3 minutes on
each side.
Oven
Using your oven is another great way to prepare your toast, especially because you can
make multiple slices at once. Preheat the oven to 350°F (180°C, or gas mark 4), brush the
bread evenly with oil or butter, and bake for 10 to 12 minutes or until toasted to your
liking.
Broiler
Using your oven’s broiler is another quick and easy way to toast multiple slices of bread at
the same time. Simply place bread that has been brushed with oil or butter onto a baking
sheet and place directly under the broiler. Toast each side for about 2 minutes or until
toasted to your liking. Keep a constant eye on when using this method as the bread tends
to toast quite quickly.
Grill
Grilling a slice of bread over an open fire is a great way to impart a nice char and smoky
flavor to your toast; a grill pan will also do the trick. Brush each side of the bread with oil
or butter and grill each side for 2 to 3 minutes or until lightly charred on both sides.
Toaster
This, of course, is the classic way to prepare toast and it’s especially great when you want
a dry slice of toast. Any kind of bread finds a comfortable home in a toaster, so use
whatever fits and toast to your liking, buttering afterwards if you wish.
 Recipes for

Winter
Only durable fruits and vegetables make their appearance during this time of
year. Dark leafy greens, earthy root vegetables, and bright citrus fruits are
among the amazing produce that can be found at the markets. With a little
creativity, much of what this season yields can become a perfect complement
to toast.
Persimmons and Honeyed Ricotta
When I was growing up, my family’s neighbor would let us pick our fill of persimmons
from their tree each winter. Usually, we would cut off their tops and eat them with a spoon,
but little did I know how good these fruits would taste on toast! The natural honey flavors
of the fruit come out alongside the sweetened ricotta cheese to make a very tasty meal.
3 tablespoons (48 g) ricotta cheese
1 teaspoon honey, plus more for drizzling
Pinch of salt
1 slice of wheat bread
1/2 of a medium persimmon, thinly sliced
1 tablespoon (8 g) chopped walnuts, toasted
In a small bowl, mix together the ricotta cheese, honey, and salt; set aside.
Toast the bread to your liking and spread the ricotta cheese mixture over the top.
Place the sliced persimmon on top and sprinkle with the chopped walnuts and a light
drizzle of honey.
Yield: 1 serving
Apples and Cookie Butter
Luckily, apple season lasts all the way through early winter. This is great because I like
having fresh apples on hand, especially when I’m craving cookie butter. I mean, who
doesn’t like this stuff? It might be a bit dangerous to keep in my kitchen, but it’s always
worth it when I can pair it with some tart apples for an easy snack.
1 slice of wheat bread
1 to 2 tablespoons (15 to 30 g) cookie butter
4 or 5 thin slices green apple
Honey, for drizzling
1 teaspoon bee pollen, for garnish (optional)
Toast the bread to your liking and then spread a layer of cookie butter over the top. Layer
the toast with enough sliced apples to cover. Garnish with a light drizzle of honey and a
sprinkle of bee pollen.
Yield: 1 serving
Tip
Bee pollen possesses many health benefits and works really well as an added garnish to this recipe.
Blood Oranges and Honeyed Ricotta
I first heard about blood oranges a few years back, and each winter I look forward to their
arrival in the markets. Their distinctive, jewel-like color is complemented by a rich citrus
flavor, making them a wonderful addition to many meals. For this recipe, I decided to
bring this bright and lovely fruit together with honey-sweetened ricotta cheese and layer
them on a nice thick slice of bread.
3 tablespoons (48 g) ricotta cheese
1 teaspoon honey, or more to taste
Pinch of salt
1 slice of honey wheat bread
1 blood orange, peeled and sliced
1 to 2 tablespoons (11 to 22 g) pome-granate seeds
1 teaspoon cocoa nibs
In a small bowl, mix together the ricotta cheese, honey, and salt; set aside.
Toast the bread to your liking and spread a layer of ricotta cheese over the toast. Place the
blood orange slices over the top and sprinkle with the pomegranate seeds and a few cocoa
nibs.
Yield: 1 serving
◁ Fresh Ricotta and Olive Oil

Fresh ricotta cheese on toast may sound simple, but each bite will convince you otherwise.
I urge you to source the highest quality ingredients for this recipe, as this is really what
makes it taste so good! Also, try to get your hands on some thick slices of bread, as it
provides a sturdy foundation for all that delicious ricotta cheese.
1 slice of spelt sourdough bread
3 tablespoons (48 g) fresh ricotta cheese
Olive oil, for drizzling
Pink Himalayan salt, to taste

Toast the bread to your liking and spread a layer of fresh ricotta cheese over the top.
Drizzle with a bit of olive oil, adding pink Himalayan salt to taste.
Yield: 1 serving
Tip
This recipe can easily be turned into a sweet snack; simply add some seasonal fruit or jam.
Sausage and Egg Tartine
Nothing will get me out of bed faster than a cup of freshly brewed coffee and the pleasing
aroma of sizzling sausage. And while I usually make fairly simple breakfasts, sometimes I
like to indulge. So an open-faced breakfast sandwich like this, filled with all my favorite
things, is simply perfect.
1 slice of sourdough bread
1 tablespoon (14 g) mayonnaise
1 slice of sharp Cheddar cheese
1/2 of a sausage link, cooked and sliced
1 large egg, cooked sunny side up
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Toast the bread to your liking and spread with the mayonnaise. Place the Cheddar cheese
slice on top, followed by the cooked sausage slices. Top with the fried egg and season
with salt and pepper to taste. Garnish with freshly chopped parsley.
Yield: 1 serving
Watermelon Radishes and Crème Fraîche
I have this habit of buying produce simply because of its beauty. As you can imagine, when
I first laid eyes on a watermelon radish, I fell in love. Their bright pink center lends a
stunning color to this recipe, and luckily enough, they taste great. If you can’t find this
particular variety, rest assured that any type of radish will work just as well.
2 slices of sperlonga or country bread
3 tablespoons (45 g) crème fraîche
8 to 10 thin slices of watermelon radish
6 to 8 sprigs of watercress
Maldon sea salt and pepper, to taste
Toast the bread to your liking and spread a layer of crème fraîche over each slice. Divide
the radish slices between the slices of toast, and scatter each with a few sprigs of
watercress. Season with Maldon sea salt and pepper to taste.
Yield: 2 servings
Tip
Crème fraîche is a lovely thickened cream that is both tart and buttery. If you can’t find it, using a smaller amount of sour
cream will work just as well.
◁ Salami and Havarti

There are many times throughout the day when I simply need a snack—something not too
heavy, but filling enough to hold me over until my next meal. Well, this recipe does just
that. I love the tanginess that the whole-grain mustard lends to this recipe; it gives this
snack a little extra kick and pairs so nicely with the smooth and mild flavor of the Havarti
cheese.
1 slice of shepherd’s bread
1 teaspoon whole-grain mustard
1 slice of Havarti cheese
3 or 4 slices of salami
1 or 2 cornichon pickles, thinly sliced

Toast the bread to your liking. Spread the whole-grain mustard over the toast and top with
the Havarti cheese and salami slices. Garnish with the sliced cornichon pickles.
Yield: 1 serving
Peanut Butter and Banana
When I was a little girl, my mom would often make me peanut butter and banana
sandwiches, which were always drizzled with just the right amount of honey. To this day, it
remains a classic flavor combination that I still enjoy, especially with the addition of
toasted walnuts.
1 slice of honey wheat bread
2 to 3 tablespoons (32 to 48 g) creamy peanut butter
1/2 of a banana, thinly sliced
1 tablespoon (8 g) chopped walnuts, toasted
Honey, for drizzling
Toast the bread to your liking and spread with a layer of peanut butter. Top with the sliced
banana, a sprinkle of the chopped walnuts, and a drizzle of honey.
Yield: 1 serving
Vanilla Bean Greek Yogurt and Kiwi
The pleasant brightness of kiwi is a beauty to behold, especially in the colder months. And
while I can’t always decide how to use them, this recipe does the trick. Greek yogurt
provides a tangy bite, while the kiwis lend their signature tartness.
1 slice of honey wheat or white bread
2 to 3 tablespoons (30 to 45 g) vanilla bean Greek yogurt
6 slices of kiwi
1 tablespoon (5 g) shredded coconut
Agave, for drizzling
Toast the bread to your liking and spread a layer of vanilla bean Greek yogurt on top.
Top with the sliced kiwi, shredded coconut, and a light drizzle of agave.
Yield: 1 serving
Spicy Chorizo and Scrambled Egg
Growing up, my mother would often make me scrambled eggs for breakfast, although I
frequently considered it an extra special day when chorizo made an appearance on my
plate. This recipe is essentially that childhood meal, just prepared on a warm piece of
toast. The addition of the chipotle peppers in the cream lends a wonderful smoky flavor
that ties everything together, so drizzle your toast with a little or a lot.
1/3 cup (35 g) Mexican or veggie chorizo
1 teaspoon vegetable oil
1 large egg, beaten
Salt and pepper, to taste
1 of slice sourdough or wheat bread
Chipotle Cream (right)
A few sprigs of cilantro, for garnish
Queso fresco, for garnish
Dice the chorizo and place in a small 7-inch (18 cm) skillet set over medium heat. Cook
the chorizo until firm and crumbly. Remove from the pan and set aside.
Wipe out the pan and set over medium-low heat. Add the vegetable oil and once hot, pour
in the beaten egg and scramble to your liking. Season with salt and pepper to taste.
Toast the bread to your liking then place the warm chorizo over the top. Place the egg on
top of the chorizo and drizzle with the Chipotle Cream. Garnish with the fresh cilantro and
queso fresco.
Yield: 1 serving
Chipotle Cream
1 cup (230 g) sour cream
2 chipotle peppers, canned in adobo sauce
1 to 2 teaspoons chipotle sauce from can, to taste
2 teaspoons lime juice
Salt to taste

Place all the ingredients in a blender and purée until smooth, adding salt to taste. Place the
Chipotle Cream in a small bowl and set aside.
Yield: 1 cup (230 g)
Tip
Queso fresco is a wonderfully moist and mild-flavored Mexican cheese. It’s a choice garnish that adds another layer of flavor
to this dish. If you’re looking for a substitute, try using a mild feta cheese.
Panfried Ham and Eggs
I don’t think there is a more classic breakfast combination than this one. I decided to mix it
up and panfry my ham before putting it on my toast. I really love the texture of the crisp
ham contrasted with the tender fluffiness of scrambled eggs; there couldn’t be a better way
to start the day.
2 to 3 teaspoons (10 to 15 ml) vegetable oil
4 thin slices of maple ham
1 slice of sourdough bread
2 tablespoons (28 g) mayonnaise
1 teaspoon sriracha, or more to taste
2 large eggs, scrambled
1 teaspoon fresh chopped chives, for garnish
In a small dish, mix together the mayonnaise and sriracha and set aside. Add oil to an 8–
inch (20 cm) skillet pan and set to medium-high heat. Once the oil is hot, fry the ham until
lightly browned and crispy.
Toast the bread to your liking then spread a layer of the spicy mayonnaise over the toast.
Top the toast with the scrambled eggs and fried ham and garnish with chives.
Yield: 1 serving
Spinach and Leek Scramble
My sister-in-law once made a delicious egg bake for the holidays that was filled with fresh
winter vegetables and herbs. I loved it so much that I wanted to make a toast version of it
for myself. This recipe only takes a few minutes to make, but it tastes like it could have
taken all morning.
2 teaspoons olive oil
3 tablespoons (17 g) thinly sliced leeks
1/4 teaspoon minced garlic
1/3 cup (10 g) chopped spinach
2 large eggs, beaten
Salt and pepper, to taste
1 slice of semolina or country bread
1 1/2 tablespoons (23 g) crème fraîche
Chopped fresh chives, for garnish
Set a small 8-inch (20 cm) skillet over medium heat and add the olive oil. Once hot, add
the leeks and sauté until tender, about 1 to 2 minutes. Add the minced garlic and chopped
spinach and continue to cook just until the spinach wilts. Turn down the heat slightly and
then add the beaten eggs. Scramble the eggs to your liking, seasoning with salt and pepper
to taste.
Toast the bread to your liking and spread a layer of crème fraîche over the top. Place the
scrambled eggs on top and garnish with the chives.
Yield: 1 serving
Cream Cheese and Orange Marmalade
I love cream cheese on bagels, so I thought why not try it on my toast? I can’t tell you how
many mornings I run out the door without a bite of breakfast, which I am aware is not the
best thing to do. That is why I love a simple recipe like this. Not only is it easy to put
together, but it is also quite satisfying when you don’t have enough time to make a proper
breakfast.
1 slice of white or brioche bread
1 to 2 tablespoons (15 to 30 g) cream cheese, softened
2 to 3 teaspoons (13 to 20 g) orange marmalade
1 tablespoon (8 g) dried cranberries
Toast the bread to your liking and spread on a layer of cream cheese, followed by a layer
of orange marmalade. Sprinkle the dried cranberries over top.
Yield: 1 serving
Tip
This recipe also works quite well with whole wheat bread.
Warm Lentils and Crispy Pancetta
During the colder months, I often crave warm and filling dishes. Hearty soups begin to
frequent the dinner table, hot chocolate is my drink of choice, and my love for lentils is
reawakened.
The warm, crispy pancetta mixed with freshly cooked lentils in this recipe makes a meal
that will warm you from the inside out.
1 teaspoon olive oil, plus more for drizzling
2 tablespoons (10 g) diced pancetta
1/2 of a clove of garlic, minced
1/4 cup (50 g) cooked lentils
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) water
A few sprigs of fresh dill
Salt and pepper, to taste
1 slice of shepherd’s or multigrain bread
Handful of arugula
1 fried egg, cooked to your liking
Chile flakes, for garnish
Pink Himalayan salt, to taste
Set a small 8-inch (20 cm) skillet over medium heat and add the olive oil. Once hot, add
the pancetta and sauté until crispy, about 3 to 4 minutes. During the last minute, add the
minced garlic and cooked lentils and cook for an additional 2 minutes or until the lentils
are warmed through.
Remove the lentils from the pan and, with the heat still on, add the balsamic vinegar and
water to the skillet, scraping up any brown pieces at the bottom of the pan. Continue to
cook until the liquid is reduced by half and then pour it over the lentils. Toss the lentils
with a few sprigs of fresh dill, seasoning with salt and pepper to taste.
Toast the bread to your liking. Toss the arugula with a light drizzle of olive oil and place
on top of the toast, followed by the warm lentils and the fried egg. Garnish with chile
flakes and a pinch of pink Himalayan salt.
Yield: 1 serving
Tip
This recipe also works quite well with whole wheat bread.
Roasted Butternut Squash and Goat Cheese
Oh boy, do I remember the first time I cut my own butternut squash. It definitely took a bit
of work, but the payoff was more than worth it. Luckily, many stores sell presliced squash,
which is a great option if you are short on time. This squash is such a warm and inviting
fruit, and when roasted, it possesses a sweet and pleasant flavor.
5 ounces (140 g) butternut squash, cut into 1/4- to 1/2- inch (6 mm to 1.3 cm) cubes
1 teaspoon olive or grapeseed oil
Salt and pepper, to taste
2 slices of multigrain or sourdough bread
1/4 cup (56 g) goat cheese, softened
Fresh sage leaves, chopped, for garnish (optional)
Preheat the oven to 400°F (200°C, or gas mark 6). Place the butternut squash on a baking
sheet lined with parchment paper and drizzle with the oil, tossing to coat.
Season with salt and pepper to taste and bake for 15 minutes or until fork tender and
slightly charred.
Toast the bread to your liking and spread each slice with a layer of goat cheese. Divide the
roasted squash between the slices and garnish with the freshly chopped sage.
Yield: 2 servings
Sliced Pears with Honey Butter
The sweet smell of cinnamon fills my home as the winter months begin. And one of my
favorite ways to incorporate this spice is to mix it in with my butter, always with a bit of
honey added. This creates a delicious, intriguing spread that can be used on everything
during this time of year, especially on this toast! I recommend toasting your bread without
any butter or oil, and instead slathering on a satisfying amount of honey butter once your
bread is toasted.
1 slice of multigrain or seeded bread
1 tablespoon (17 g) Honey Butter (right)
1/2 pear, thinly sliced
1 tablespoon (8 g) chopped walnuts, toasted
Honey, for drizzling
Toast the bread to your liking and allow to cool slightly before spreading with a layer of
the softened Honey Butter. Top with the sliced pear, chopped walnuts, and a drizzle of
honey.
Yield: 1 serving
Honey Butter
1/2 cup (112 g) unsalted butter, softened
1/4 cup (80 g) honey, or more to taste
1/2 teaspoon ground cinnamon
Pinch of salt

Place the butter in a stand mixer fitted with the paddle attachment and beat until softened.
Add the honey, cinnamon, and salt, mixing until fully combined. Place the softened butter
on a piece of parchment paper and roll into a log shape, twisting the ends to seal.
Store in the refrigerator until ready to use.
Yield: 3/4 cup (200 g)
Pepperoni and Garlic Crostini
Sometimes I find myself craving a big slice of pizza, but I try not to give into that urge too
often. Instead, I turn to this trusty recipe that is packed with everything that I would want
on a pizza anyway. Make it as a small snack for yourself or for a large gathering of
friends; either way, everyone will be happy.
16 baguette slices, cut diagonally 1/2-inch (1.3 cm) thick
Olive oil, for brushing
1 or 2 large cloves of garlic, sliced in half
32 slices of pepperoni
14 to 16 small balls of buffalo mozzarella
Chopped fresh basil, for garnish
Balsamic glaze, for drizzling

Preheat the oven to 375°F (190°C, or gas mark 5). Brush the baguette slices with olive oil
on both sides and place on a baking sheet.
Toast for 8 to 10 minutes, or until golden brown, making sure to turn halfway through the
baking time. Once out of the oven, rub a cut garlic clove half on each baguette slice.
Place 2 slices of pepperoni on each baguette slice and then slice each mozzarella ball into
thirds and place 3 or 4 slices on top. Garnish with a bit of chopped fresh basil and a drizzle
of balsamic glaze.
Yield: 16 servings
Roast Beef and Swiss Tartine
When I want a sandwich, I typically prefer to have more filling than bread, and that’s why
I love a simple yet satisfying open-faced sandwich like this one. I start with a bit of spicy
horseradish mayo and layer it with Swiss cheese, tomatoes, and roast beef for a delightful
meal.
2 tablespoons (28 g) mayonnaise
1 teaspoon horseradish, or to taste
1 small ciabatta square, sliced in half
2 large slices of Swiss cheese
8 slices of tomato
8 or 10 slices of roast beef
Handful of arugula
Olive oil, for drizzling
Kosher salt and pepper, to taste
In a small dish, stir the mayonnaise and horseradish together; set aside.
Toast the ciabatta to your liking and then spread a layer of the horseradish mayo over each
slice.
Place the Swiss cheese slices over the mayo, followed by the tomato slices and roast beef.
Toss a handful of arugula with a bit of olive oil, seasoning with Kosher salt and pepper to
taste, and place on top; cut in half before serving.
Yield: 2 servings
Sautéed Rainbow Chard and Tomatoes
Rainbow chard is an extremely beautiful and vitamin-rich vegetable. I really enjoy
cooking with this leafy green not only for its flavor, but also for its beauty. Be sure to try
this recipe if you are looking for a healthier way to enjoy your toast.
1 tablespoon (15 ml) olive oil
3 tablespoons (30 g) diced yellow onion
1 clove of garlic, minced
5 1/2 ounces (155 g) rainbow chard, chopped with stems intact
5 cherry tomatoes, quartered
1 teaspoon red wine vinegar
Salt and pepper, to taste
2 slices of French or garlic bread
2 poached eggs
Chile flakes, for garnish (optional)
Set a 10-inch (25 cm) skillet over medium heat and add the olive oil. Once hot, add the
diced onion and cook until translucent, about 2 to 3 minutes.
Add the minced garlic and cook for an additional 30 seconds. Add the rainbow chard and
cherry tomatoes, stirring occasionally. Cook until the leaves wilt, about 4 to 6 minutes.
Add the red wine vinegar and season with salt and pepper to taste.
Toast the bread to your liking and divide the rainbow chard mixture between both slices,
placing a poached egg over the top. Garnish with the chile flakes and more salt and pepper
if needed.
Yield: 2 servings
Tip
For a recipe on how to poach an egg, see page 102.
◁ Raw Beets and Goat Cheese

Only recently have I embraced eating beets raw. In the past, I always found myself
roasting them, but lately, I have been craving their natural crunch.
In this recipe, the beets certainly shine, as their earthy flavor ties everything together. The
kalonji seeds lend a lovely texture to this dish, making each bite all the more satisfying.
1 slice of sourdough or spelt bread
1 to 2 tablespoons (15 to 28 g) goat cheese, softened
A few micro greens
1/2 of a beet, thinly sliced
Olive oil, for drizzling
1/4 teaspoon kalonji seeds
Kosher salt, to taste
Toast the bread to your liking and then spread a layer of goat cheese over the top. Scatter
enough micro greens to cover the goat cheese and then layer on the sliced beets. Drizzle
with a bit of olive oil and garnish with a light sprinkle of kalonji seeds and kosher salt to
taste.
Yield: 1 serving
Tip
Kalonji, also known as nigella, is very healthy and provides a welcome peppery flavor. If you’re looking for a substitution, try
black sesame seeds as a way to achieve that lovely crunch.
Roasted Broccoli and Spicy Garlic Hummus
As opposed to steaming or sautéing, roasting broccoli is an easy and delicious means of
preparation. When I take this approach, I love to combine the broccoli with a thick and
flavorful spread, like hummus. Enjoy this recipe as a snack or just pile on a lot of broccoli
and call it a proper meal.
5 ounces (140 g) broccoli florets
1 1/2 tablespoons (23 g) olive oil
2 teaspoons lemon juice
Salt and pepper, to taste
3 slices of French-style bread
1/3 cup (82 g) roasted garlic hummus
Chile flakes, for garnish
Preheat the oven to 400°F (200°C, or gas mark 6). Place the broccoli florets on a baking
sheet lined with parchment paper and toss with the olive oil and lemon juice to coat.
Season with salt and pepper to taste. Place in the oven and bake for 15 minutes or until
tender and slightly charred.
Toast the bread to your liking and spread each slice with a layer of roasted garlic hummus.
Divide the roasted broccoli among the slices and garnish with the chile flakes.
Yield: 3 servings
Pear Compote and Crème Fraîche
A warm pear compote is a delicious addition to pancakes, oatmeal, and even toast. I love
making a recipe like this, especially when I want something with a lot of flavor. The
combination of pear and cinnamon with a hint of cardamom makes for a perfectly spiced
wintertime staple.
1/2 cup (120 ml) dry white wine
1/2 of a vanilla bean, seeds removed
1 1/3 cups (215 g) peeled and diced firm but ripe pear
1 tablespoon (13 g) sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Pinch of kosher salt
2 slices of brioche or honey wheat bread
3 tablespoons (45 g) crème fraîche
2 to 3 tablespoons (22 to 33 g) pomegranate seeds

Set a small saucepan over medium heat and add the white wine and vanilla bean seeds and
pod, cooking until the liquid is reduced by half. Once the liquid is reduced, mix in the
diced pear, sugar, cinnamon, cardamom, and kosher salt. Bring the mixture to a gentle
simmer, adjusting the heat as necessary.
Cook the mixture for about 10 minutes or until the pears are tender and the compote has a
syrup like consistency.
Remove from the heat, discard the vanilla bean pod, and transfer the compote to a separate
bowl to cool to room temperature.
Toast bread to your liking and spread each slice with a layer of crème fraîche. Divide the
pear compote between both slices. Drizzle any remaining syrup over the top and garnish
with pomegranate seeds.
Yield: 2 servings
Tip
This compote can be enjoyed warm or cold, so once it has cooled to room temperature, place it in the refrigerator to cool
completely.
Baked Brie and Apples
I am a huge fan of all types of cheeses, especially Brie. But baked Brie? That is a whole
new experience. And while it can be paired with many things, the addition of crunchy
apples, sweet honey, and earthy walnuts proves to be otherworldly.
1 slice of sourdough bread
Butter or olive oil, for brushing
2 small slices of Brie cheese
4 or 5 thin slices of green apple
1 1/2 tablespoons (12 g) chopped walnuts, toasted
Honey, for drizzling
Preheat the oven to 350°F (180°C, or gas mark 4). Brush both sides of the bread with
butter or olive oil and place on a baking sheet lined with parchment paper. Place the slices
of Brie cheese on top of the toast and place in the oven for 6 to 8 minutes or until the
bread is toasted and the cheese has melted.
Remove from the oven and transfer to a plate. Top with the apple slices, chopped walnuts,
and a drizzle of honey before serving.
Yield: 1 serving
Whipped Cannellini Spread and Fresh Spinach
I love hummus, but there is a vast selection of other spreads one can make at home, most
of which taste excellent on a slice of toast. For this recipe, I made a spread out of
cannellini beans, which have a wonderful flavor that pairs well with the fresh chives and
garlic. When topped with fresh spinach, this toast is perfection.
1 slice of squaw bread
3 tablespoons (36 g) Cannellini Bean Spread (right)
Small bunch of spinach
4 or 5 grape tomatoes, quartered
Olive oil, for drizzling
Shaved Parmesan cheese, for garnish
Salt and pepper, to taste
Toast the bread to your liking and add a layer of the Cannellini Bean Spread over the top.
Toss the spinach and grape tomatoes with a bit of oil and scatter over the spread. Garnish
with the shaved Parmesan cheese, seasoning with salt and pepper to taste.
Yield: 1 serving
Cannellini Bean Spread
1 can (15 ounces, or 425 g) cannellini beans, rinsed and drained
2 tablespoons (6 g) chopped fresh chives
1 1/2 cloves of garlic
3 tablespoons (45 ml) olive oil
2 1/2 tablespoons (38 ml) lemon juice
Salt and pepper, to taste
Place all the ingredients in a food processor or blender and purée until smooth and creamy.
Taste and add more salt and pepper as needed. Place the spread in an airtight container
until ready to use.
Yield: 1 1/2 cups (280 g)
Tip
Try adding a few tablespoons of toasted pepitas to give this recipe a little extra crunch.
◁ Caramelized Onions and Swiss Cheese

Caramelized onions may sound like a lot of work, but in reality, preparing them in this
manner is a relatively hands-off process. Once caramelized, the onions become slightly
sweet and very rich and taste simply amazing when covered with melted Swiss cheese. So
just think of this as the ideal way to keep warm and cozy in the winter months.
1 teaspoon olive oil
1 medium yellow onion, thinly sliced
2 slices of country or rye bread
2 slices of Swiss cheese
Chopped fresh parsley, for garnish
Set a medium saucepan over medium-low heat and add the olive oil. Add the onion and
allow to cook 40 to 50 minutes, stirring occasionally to evenly brown the onions.
Toast the bread to your liking and divide the caramelized onions between both slices.
Place a slice of Swiss cheese over the top. Place on a baking sheet lined with parchment
paper. Turn on the broiler and broil the slices of toast until the cheese melts. Garnish each
slice with the freshly chopped parsley and serve immediately.
Yield: 2 servings
 Recipes for

Spring
As winter begins to fade, the arrival of budding trees and flowers lets us know
that spring is here. The produce during this time of year awakens many of the
colors that were resting during the winter. Vibrant red, tender green, and
delicate lavender are among a few of the colors that emerge in the markets. I
am always quite eager for this time of year, for with a bit of preparation, much
of this season’s bounty makes a perfect addition to any slice of toast.
◁ Strawberries and Crème Fraîche

Ages ago, my father would gather me and my little sister into the car each year and take
us to a festival dedicated to the arrival of strawberry season.
We would practically eat our weight in strawberries, reveling in everything from cakes to
kabobs. And what I remember from this festival is that it showed me how truly versatile the
strawberry can be. So now when spring comes around, strawberries are mixed in my
smoothies, tossed in my salads, and stacked on my toast. In this recipe, the tanginess of the
crème fraîche blends with the familiar sweetness of the strawberries for a delectable
balance.
1 slice of brioche bread
1 to 2 tablespoons (15 to 30 g) crème fraîche
2 or 3 large strawberries, hulled and sliced
2 to 3 teaspoons (5 to 7 g) chopped hazelnuts, toasted
Honey, for drizzling
Pinch of kosher salt (optional)
Toast the bread to your liking and spread with a layer of crème fraîche. Place the sliced
strawberries on top, followed by the chopped hazelnuts. Drizzle with a bit of honey and a
pinch of kosher salt.
Yield: 1 serving
◁ Boiled Egg and Avocado

Avocado on anything tastes amazing, but avocado on toast? Perfect. This has been
gaining popularity over the past few years and for obvious reasons. The creaminess of the
avocado becomes a hearty spread that blends well with a rich variety of flavors, especially
a boiled egg. This is an easy and straightforward breakfast recipe that I enjoy often,
especially when garnished with some of my favorite springtime produce.
1/2 of an avocado
1 slice of white or rye bread
1 large hard-boiled egg, sliced
1 radish, sliced
Feta cheese, for garnish
A few pea shoots, for garnish
Olive oil, for drizzling
Maldon sea salt and pepper, to taste
In a small bowl, mash the avocado and set aside.
Toast the bread to your liking and spread a layer of the mashed avocado over the top. Top
with the sliced egg, radish slices, feta cheese, and pea shoots. Lightly drizzle with olive oil
and season with Maldon sea salt and pepper to taste.
Yield: 1 serving
Tip
Maldon sea salt works really well with this recipe, as it gives bursts of crunchy saltiness that elevate the overall flavor of the
toast. If you don’t have any on hand, kosher salt will also work.
Chicken and Goat Cheese Tartine
Fresh herb-roasted chicken from the market is a great companion to any sandwich. But in
the spirit of adding an extra layer of flavor, I have introduced goat cheese, sun-dried
tomatoes, and basil into the mix for this recipe. If you’re in the mood for a lovely
springtime tartine, look no further.
1 slice of sourdough or country bread
2 tablespoons (28 g) goat cheese, softened
8 to 10 sun-dried tomatoes, oil packed
1/4 cup (60 g) shredded roasted chicken
3 or 4 fresh chopped basil leaves, for garnish
Olive oil, for drizzling
Salt and pepper, to taste
Toast the bread to your liking and spread a layer of goat cheese over the top. Remove the
sun-dried tomatoes from the oil and scatter them over the toast. Place the roasted chicken
on top and garnish with the freshly chopped basil. Drizzle with a bit of oil and season with
salt and pepper to taste.
Yield: 1 serving
Tuna Salad Tartine
I would often make my sister and me a tuna sandwich for lunch when we were younger,
typically preparing it on two pieces of untoasted white bread. Sadly enough, though, by
the time I got around to lunch, my sandwich had usually become a soggy mess.
Since then, I have changed my approach and now place my beloved tuna salad on top of a
thick, well-toasted slice of bread. Enjoying this as a tartine also allows the tuna to shine
alongside a more fitting proportion of bread. And besides, when you’re just piling it on,
you can have as much as you want.
1 can (5 ounces, or 140 g) albacore tuna, drained
2 tablespoons (30 g) Greek yogurt
1 tablespoon (14 g) mayonnaise
3 tablespoons (23 g) diced celery
2 tablespoons (16 g) diced carrot
Salt and pepper, to taste
2 slices of seeded or squaw bread
Micro greens, for garnish
In a medium-size bowl, mix together the tuna, Greek yogurt, mayonnaise, celery, and
carrot until combined. Season with salt and pepper to taste.
Toast the bread to your liking and then divide the tuna salad between both slices. Garnish
each slice of toast with a small bunch of micro greens.
Yield: 2 servings
Ricotta and Lemon-Zested Pea Shoots
The beautiful vines of raw pea tendrils are really something to behold on a piece of toast.
Whenever I create a recipe, I like to make it not only pleasant in taste but also pleasing to
the eye; an enjoyable meal should be able to engage all your senses. For this recipe, I
have garnished the pea tendrils with crispy radishes and pickled onions, which add a nice
crunch and a kick of flavor to this toast.
1/4 ounce (7 g) pea shoots, washed and dried
1/8 teaspoon lemon zest
1 lemon wedge
Olive oil, for drizzling
1 slice of sourdough or rosemary bread
1 1/2 tablespoons (24 g) ricotta cheese
Pickled Onions (right)
1 radish, thinly sliced
Maldon sea salt and pepper to taste
In a small bowl, toss the pea shoots with the lemon zest, a squeeze of lemon juice, and a
light drizzle of olive oil.
Toast the bread to your liking and spread with a layer of ricotta cheese. Garnish the toast
with the pea shoots, radish slices, and Pickled Onions. Season with Maldon sea salt and
pepper to taste.
Yield: 1 serving
Pickled Onions
3/4 cup (180 ml) apple cider vinegar
1/4 teaspoon kosher salt
1 tablespoon (13 g) sugar
2 sprigs of thyme
1 teaspoon black peppercorns
1 medium red onion, thinly sliced into half moons
Combine the vinegar, salt, sugar, thyme sprigs, and peppercorns in a non-reactive
saucepan and bring to a boil. Once boiling, add the onion slices, reduce heat, and allow
mixture to simmer for 30 seconds.
Remove the pan from the heat and allow the mixture to cool completely before placing it
in an airtight glass container. Onions taste better the longer they soak, so wait at least an
hour before using. Store in the fridge until ready to use.
Yield: 2 cups (285 g)
Tip
Try swapping out a slice of burrata for the ricotta cheese as another way to enjoy this toast.
Almond Butter and Date
I must admit that a couple years ago, I was very hesitant to try a date. But once while I
was out with my friend, she ordered some dates wrapped in bacon, and after my first bite,
I instantly wished I had tried these sooner. The savory character of the dish highlighted
the distinct taste of the fruit, bringing out notes of honey, caramel, and more. So dates, I
have found, are quite delicious. And because they are also very sweet, a little goes a long
way. That’s why I only used one for this recipe, but of course, feel free to add as many as
you like!
1 slice of sunflower seed or whole wheat bread
1 1/2 tablespoons (24 g) almond butter
1 Medjool date, pitted and chopped
1 1/2 tablespoons (11 g) chopped walnuts, toasted
Light drizzle of honey (optional)
Toast the bread to your liking and spread a layer of almond butter over the top. Sprinkle
with the chopped Medjool date and walnuts and drizzle with a bit of honey.
Yield: 1 serving
Smoked Salmon and Fennel
I tried smoked salmon during my very first visit to Seattle, and while I was hesitant at first,
I really enjoyed it. Since then, I have found myself bringing some home from time to time
to experiment with its piquant smokiness. I always enjoy it most when a fitting amount is
layered with some type of vegetable like fennel. This serves as the perfect lunch for a
bright and lovely spring day.
2 slices of batard or levain bread
4 tablespoons (60 g) cream cheese, softened
2 ounces (55 g) thinly sliced fennel
1 teaspoon lemon juice, or more to taste
Olive oil, for drizzling
Salt and pepper, to taste
2 slices of smoked salmon
Fennel fronds, for garnish (optional)
Toast the bread to your liking and spread each slice with a layer of cream cheese. Toss the
sliced fennel with the lemon juice and a bit of olive oil, seasoning with salt and pepper to
taste. Place the sliced salmon over the top of the cream cheese, followed by the dressed
fennel, and garnish with a fennel frond.
Yield: 2 servings
◁ Cherry Compote and Mascarpone

This is one of my favorite ways to approach toast as a dessert and for many reasons. The
union of creamy mascarpone cheese and freshly made sweet cherry compote imparts a
satisfaction that is not easily eclipsed. This compote is also quite easy to make, and while
it surely feels at home with a dollop of yogurt or in a bowl of oatmeal, it is simply
delightful on a thick slice of warm toast.
1 slice of brioche bread
1 1/2 tablespoons (23 g) mascarpone cheese
3 tablespoons (60 g) Cherry Compote (right)
2 teaspoons sliced almonds, toasted, for garnish
Ground cinnamon, for dusting
Toast the bread to your liking and spread with a layer of mascarpone cheese. Place 3
tablespoons (60 g) of either warm or cooled Cherry Compote over the top. Garnish with
the sliced almonds and a light dusting of cinnamon.
Yield: 1 serving
Cherry Compote
1 1/4 cups (194 g) pitted sweet cherries
3 tablespoons (45 ml) orange juice
1/2 teaspoon lemon juice
1 tablespoon (13 g) sugar
1/8 teaspoon salt
1 tablespoon (15 ml) water
3/4 teaspoon cornstarch

Place the cherries, orange juice, lemon juice, sugar, and salt in a medium-size saucepan
and simmer over medium-low heat for about 5 minutes. In a separate bowl, mix together
the water and cornstarch until no lumps remain. Once combined, pour into the saucepan,
mixing to combine. Increase the heat slightly and cook until thick, about 2 to 3 minutes.
Remove from the heat and transfer to a bowl to cool. Store in the fridge for up to one
week.
Yield: 1 cup (320 g)
◁ Strawberry Cream Cheese Toast

As a little girl, I was absolutely in love with strawberry cream cheese. I would smother as
much on my bagel as I possibly could or at least as much as my mom would allow!
Figuring that the cream cheese of my past probably only used strawberry flavoring, I
wanted to create my own from scratch.
And while I used to enjoy this cream cheese on bagels, I am convinced that a freshly
toasted piece of buttery bread is its perfect companion.
1 slice of brioche or white bread
2 tablespoons (30 g) Strawberry Cream Cheese (right)
Chopped strawberries, for garnish

Toast the bread to your liking and spread with enough Strawberry Cream Cheese to cover,
about 2 tablespoons (30 g). Garnish with a few chopped strawberries.
Yield: 1 serving
Strawberry Cream Cheese
1 cup (230 g) cream cheese
3/4 cup (128 g) chopped strawberries
5 tablespoons (40 g) confectioners’ sugar
1/2 teaspoon vanilla extract
Zest of 1/2 of a lemon
Pinch of salt
Place the cream cheese in food processor and pulse a few times until smooth. Add 1/2 cup
(85 g) of the strawberries, confectioners’ sugar, vanilla extract, lemon zest, and salt and
purée until smooth. Add in the remaining 1/4 cup (43 g) strawberries and pulse just a few
times to lightly chop them. Transfer to a container and place in the fridge until ready to
use.
Yield: 1 1/2 cups (300 g)
◁ Bacon, Tomato, and Avocado

I had to include an open-faced sandwich like this one, for it is filled with so many lovely
toppings that aren’t weighed down by that second piece of toast. The key to making a
memorable BTA is to use thick slices of bacon, along with a generous amount of mashed
avocado. But most important, I think it’s the type of bread you use that really makes this
sandwich memorable, so I highly recommend taking the extra step and buying a beautiful
loaf of artisan bread.
1 slice of sourdough or levain bread
1 tablespoon (15 g) mayonnaise
1/2 of an avocado, mashed
3 slices of tomato
2 or 3 slices of thick-cut smoked bacon, cooked
A small handful of arugula
Salt and pepper, to taste

Toast the bread to your liking and spread a layer of mayonnaise, followed by the mashed
avocado over the top. Arrange the sliced tomatoes on top, followed by the cooked bacon
strips. Top with a small handful of arugula and season with salt and pepper to taste.
Yield: 1 serving
Tip
Looking for a heartier lunch? Simply add an egg cooked to your liking.
Chocolate, Coconut, and Pistachios
Once while I was out with my sister we came across a dessert spot that was selling
chocolate-dipped coconut bars. The combination was perfectly harmonious, and I knew I
had to bring these flavors together again for a dessert recipe of my own. Well, I found that
coconut and chocolate reside together deliciously on a slice of thick toast, and even more
so with some pistachios to add a bit of crunch. You can think of this as the perfect
response to your sweet tooth’s call.
1 slice of brioche or white bread
2 tablespoons (37 g) chocolate spread
1 tablespoon (5 g) shredded coconut
2 teaspoons chopped pistachios, toasted
Toast the bread to your liking and then spread a layer of chocolate spread over the top.
Sprinkle with the shredded coconut and garnish with the chopped pistachios.
Yield: 1 serving
Rhubarb Compote and Whipped Cream Cheese
Rhubarb is such an interesting fruit. In appearance, its vibrant red stalks are always
surprising, and in flavor, its sharp tartness makes it perfect for pies and compotes. And it
is this tartness, effortlessly cutting through their accompanying sweetness, that brings
such a pleasant experience to this recipe.
1 slice of brioche bread
1 1/2 tablespoons (19 g) whipped cream cheese
3 tablespoons (60 g) Rhubarb Compote (right)

Toast the bread to your liking and spread a layer of whipped cream cheese over the top.
Place 3 tablespoons (60 g) of the Rhubarb Compote over the whipped cream cheese and
serve immediately.
Yield: 1 serving
Rhubarb Compote
2 cups (244 g) 1/2-inch (1.3 cm) diced rhubarb
5 tablespoons (65 g) sugar
2 tablespoons (28 ml) fresh orange juice
1/8 teaspoon kosher salt

Place all the ingredients in a medium-size saucepan set over medium heat. Stir the mixture
a few times and bring to a boil; lower the heat and bring to a gentle simmer. Cook for 5 to
7 minutes or until the rhubarb is tender and a few whole pieces remain. Remove from the
heat and pour into a small bowl to cool to room temperature.
Yield: 1 cup (320 g)
Tip
Serve this compote at room temperature or slightly chilled. It can be stored in an airtight container in the refrigerator for up
to 5 days.
Strawberry and Chocolate Hazelnut Spread
It was in Paris that I first enjoyed the delight of fresh strawberries smothered with
chocolate hazelnut spread, all wrapped in the warm blanket of a fresh crêpe.
This recipe is my way of bringing that experience into the realm of toast, which is every bit
as good. The little baguette slices retain the Parisian experience but in a satisfying bite-
size form, making the mixture of chocolate, hazelnut, and strawberry the perfect treat for
your next gathering.
12 baguette slices, cut diagonally, 1/4- to 1/2-inch (6 mm to 1.3 cm) thick
Grapeseed oil, for brushing
3/4 cup (222 g) chocolate hazelnut spread
12 fresh strawberries, thinly sliced
Preheat the oven to 375°F (190°C, or gas mark 5). Brush the baguette slices with
grapeseed oil on both sides and place on a baking sheet lined with parchment paper. Toast
for 8 to 10 minutes or until golden brown, making sure to flip the baguette slices halfway
through.
Allow to cool slightly and then spread a layer of chocolate hazelnut spread over the top.
Garnish with freshly sliced strawberries.
Yield: 12 servings
Sautéed Brussels Sprouts and Bacon
When I was younger, I always steered clear of brussels sprouts. But having grown out of
the flavor comfort zones of my youth, I now have a fondness for their unique and
interesting taste. And when combined with freshly cooked bacon, their earthy bitterness is
complemented by a smoky saltiness, an experience made all the better on a slice of toast.
3 tablespoons (45 g) balsamic vinegar
1 1/2 tablespoons (30 g) honey
2 tablespoons (28 ml) water
3 slices of bacon
5 cups (350 g) shredded brussels sprouts
Salt and pepper, to taste
4 slices of semolina or batard bread
4 tablespoons (20 g) grated mizithra cheese
4 eggs, cooked sunny side up
Whisk together the balsamic vinegar, honey, and water in a small bowl and set aside. In a
10-inch (25 cm) skillet, cook the bacon over medium-high heat until crispy and cooked
through. Remove from the heat, chop, and set aside.
Set the pan back over medium-high heat. Add the shredded brussels sprouts and sauté for
5 to 6 minutes or until lightly browned. Add the vinegar mixture to the pan, cover with a
lid, and cook until tender, about 5 minutes. Remove from the heat. Toss in the bacon,
seasoning with salt and pepper to taste.
Toast the bread to your liking and then divide the brussels sprouts among the slices of
toast. Garnish each slice with a light sprinkle of grated mizithra cheese and top with a
cooked egg.
Yield: 4 servings
Tip
Mizithra is a mild cheese from Greece that is made from sheep’s milk. If you can’t get your hands on some, try using freshly
grated Parmesan cheese instead.
◁ Pea Pesto and Burrata

For some reason, I find peas to be the epitome of spring. Maybe it’s due to their beautiful
green color or maybe that shucking peapods is an activity I naturally associate with
spring. Either way, this pesto has the ability to turn a simple pea into something
substantial. This recipe is easy to make and will work wonderfully as an appetizer at your
next gathering.
15 to 18 baguette slices, cut diagonally, about 1/2-inch (1.3 cm) thick
Olive oil, for brushing
Pea Pesto (right)
2 large balls of burrata, sliced
Pea shoots, for garnish (optional)
Lemon zest, for garnish (optional)
Salt and pepper, to taste
Preheat the oven to 375°F (190°C, or gas mark 5). Brush the baguette slices with olive oil
on both sides and place on a baking sheet lined with parchment paper. Toast for 8 to 10
minutes or until golden brown, making sure to turn the baguette slices halfway through the
baking time.
Spread a layer of Pea Pesto on each baguette slice and then place a small amount of sliced
burrata on top. Garnish each crostini with the pea shoots and lemon zest. Season with salt
and pepper to taste.
Store any remaining pesto in the refrigerator.
Yield: 15 to 18 servings
Pea Pesto
10 ounces (280 g) blanched peas
1 clove of garlic, chopped
1/4 cup (57 g) pepitas, toasted
1 teaspoon lemon zest
10 fresh mint leaves
2 teaspoons (10 ml) lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (60 ml) olive oil

Place the cooked peas, garlic, pepitas, lemon zest, fresh mint leaves, lemon juice, salt, and
pepper into a food processor and pulse a few times. While the processor is running, slowly
pour in the olive oil and continue processing until the ingredients are fully combined.
Taste the pesto, adding more salt or pepper if needed. Transfer to a container and set aside.
Yield: 1 1/2 cups (360 g)
◁ Roasted Fennel and Burrata

Fennel is a wonderfully versatile vegetable that can be enjoyed raw, roasted, braised, or
grilled. In this recipe, I have roasted the fennel, which caramelizes it and mellows the
tastes of licorice and anise to create a sweet and pleasant flavor. I pair it with burrata,
which brings the recipe’s flavors together and makes for a wonderful toast.
1 medium-size fennel bulb, about 3 inches (7.5 cm) wide
Olive or grapeseed oil, for drizzling
Salt and pepper, to taste
3 slices of shepherd’s or rustic bread
1 large ball of burrata, cut into thirds
2 tablespoons (18 g) pine nuts, toasted
Preheat the oven to 400°F (200°C, or gas mark 6). Remove the tops of the fennel,
reserving a few fronds. Cut the bulb in half from top to bottom, and slice into 1/2-inch (1.3
cm) thick wedges. Place the slices on a baking sheet lined with parchment paper and
drizzle with oil, making sure to coat both sides. Season with salt and pepper and bake for
35 to 40 minutes until fork tender and slightly charred. Be sure to flip the slices halfway
through the cooking time.
Remove the fennel from the oven and set aside.
Meanwhile, toast the bread to your liking and divide the fennel among the slices. Place
one slice of burrata on each slice of toast, and garnish with the toasted pine nuts, a light
drizzle of oil, and a fennel frond.
Yield: 3 servings
Tip
Burrata is a wonderful cheese that is a firm mozzarella on the outside, with a soft cream-filled center. If unavailable, try using
ricotta or cream cheese instead.
◁ Turmeric Egg Salad Tartine

My dad is a pretty big fan of egg salad, but every time he brought some home while I was
growing up, I just couldn’t take it. Well, I remember the day he finally changed my mind:
he gave me some on a slice of sourdough toast. When I tasted the creamy egg salad
against the backdrop of crispy, buttery toast, I immediately began to appreciate it. This
recipe does just that and tops it off with a few crunchy radish slices.
2 tablespoons (28 g) mayonnaise
1 teaspoon tumeric
1/8 teaspoon cayenne pepper
2 tablespoons (10 g) diced red onion
2 tablespoons (15 g) diced celery
1/2 teaspoon minced fresh flat-leaf parsley, plus more for garnish
2 hard-boiled eggs
1 slice of buttermilk bread
1 radish, thinly sliced
Salt and pepper, to taste
In a bowl, mix together the mayonnaise, tumeric, cayenne pepper, onion, celery, and
parsley. Roughly chop the hard-boiled eggs, fold into the mixture, and then season with
salt and pepper to taste.
Toast the bread to your liking and place the egg salad over the top. Garnish with radish
slices and the extra minced parsley.
Yield: 1 serving
Tip
If you prefer a creamier egg salad, simply add more mayonnaise or a few tablespoons (45 to 60 g) of Greek yogurt.
Mushroom and Thyme Scramble
Luckily, cremini mushrooms are available pretty much year-round, although I tend to
gravitate toward them during springtime. I love their pleasant mild flavor, which pairs so
nicely with strong herbs like thyme. Throw in some fresh ricotta cheese, and a traditional
scramble is taken to a new level with these mushrooms.
3/4 teaspoon butter or olive oil
1/2 cup (35 g) sliced cremini mushrooms
1 clove of garlic, minced
3/4 teaspoon fresh thyme leaves
2 large eggs, beaten
Salt and pepper, to taste
1 slice of Tuscan or country bread
1 1/2 tablespoons (24 g) ricotta cheese
Olive oil, for drizzling
Set an 8-inch (20 cm) nonstick skillet over medium-high heat and add the butter or olive
oil. Once hot, add the cremini mushrooms and sauté until soft and cooked through, 2 to 3
minutes. Add the minced garlic and cook for an additional 30 seconds then mix in the
fresh thyme.
Turn down the heat to medium-low and pour in the beaten eggs. Scramble the eggs to your
liking, seasoning with salt and pepper to taste.
Prepare the toast to your liking and place the egg scramble on top. Garnish with a dollop
of ricotta cheese, a light drizzle of olive oil, and a crack of pepper.
Yield: 1 serving
Tip
If you don’t have any ricotta cheese on hand, you can also use sour cream as a nice tangy alternative.
Roasted Cauliflower and Tzatziki
It’s quite common for me to buy produce just because I find it beautiful, especially if it’s
something that I have never tried before. So when I first discovered the bright array of
greens and yellows and purples among the ordinarily white cauliflower, I could not resist!
I also found that among all the colors, the taste actually remains consistent. This is
entirely fine because the flavor of roasted cauliflower, while being great on its own, is
complemented so well by the rest of the ingredients in this recipe. It is so pleasant to
prepare and enjoy a meal of such vibrant color and flavor and even more so in springtime.
3 cups (300 g) purple cauliflower florets
1 1/2 tablespoons (23 ml) olive oil
1 clove of garlic, minced
3/4 teaspoon ground cumin
2 teaspoons lemon juice
Salt and pepper, to taste
3 slices of country bread
1/2 cup (120 g) tzatziki
Chopped fresh parsley, for garnish

Preheat the oven to 450°F (230°C, or gas mark 8). In a large bowl, toss the cauliflower
florets with the olive oil, minced garlic, cumin, lemon juice, and salt and pepper to taste.
Spread the florets evenly onto a baking sheet lined with parchment paper and bake for 15
to 20 minutes until slightly charred and tender.
Toast the bread to your liking and spread each slice with enough tzatziki to cover. Divide
the roasted cauliflower among the slices and garnish with a bit of freshly chopped parsley
before serving.
Yield: 3 servings
Tip
Tzatziki is a Greek yogurt sauce with sliced cucumbers, garlic, mint, and lemon juice. This sauce adds a lot of flavor to this
recipe, but if you need an alternative, you can use some Greek yogurt mixed with a bit of lemon juice and salt to taste instead.
Open-Faced Pastrami Reuben
Sauerkraut is a very interesting condiment. It’s one that I don’t find myself using too often
but that I enjoy when I do. I have combined it with pastrami in this recipe, which
introduces a great salty and peppery taste alongside the sourness. I have also brought in
pumpernickel, which is a lovely rye bread with a delightful hint of sweetness. The result is
pure satisfaction.
1 slice of pumpernickel or marbled rye
1 tablespoon (15 g) Thousand Island dressing
4 or 5 slices of pastrami
2 heaping tablespoons (18 g) sauerkraut
1 large slice of Swiss cheese
Toast the bread to your liking and spread with a layer of Thousand Island dressing. Place
the pastrami over the top. Scatter the sauerkraut over the meat, followed by a large slice of
Swiss cheese. Place on a baking sheet lined with parchment paper.
Turn on the broiler and broil until the cheese melts. Carefully remove and serve right
away.
Yield: 1 serving
Artichokes, Tomatoes, and Cheese
Artichokes are a wonderful vegetable to enjoy in spring. They can be prepared in a variety
of ways, although my favorite is when they are marinated. Slightly sour and very tender,
marinated artichokes are a satisfying addition to toast, especially when paired with a mild
cheese. This recipe is a perfect serving for one, but it can also be enjoyed as an appetizer
by splitting multiple servings in half.
1 slice of potato bread
1 garlic clove
4 to 5 wedges of pickled artichoke hearts, room temperature
4 small grape tomatoes, cut into quarters
Salt and pepper, to taste
1 1/2 tablespoons (11 g) shredded mozzarella cheese
Toast the bread to your liking and rub both sides with a clove of garlic that has been cut in
half.
Roughly chop the artichokes and scatter over the toast, along with the quartered grape
tomatoes. Season with salt and pepper.
Turn the broiler on and sprinkle the mozzarella cheese over the toast. Place on a baking
sheet lined with parchment paper and broil until the cheese is melted; serve right away.
Yield: 1 serving
Pineapple and Cottage Cheese
My family and I went to Hawaii a few years ago, and I promise you that I ate an entire
pineapple every day. The pineapples were so incredibly tender and sweet that I simply
found them irresistible.
In the States, they are pretty easy to find year-round, but they traditionally peak between
March and July. The intense sweetness of this fruit always pairs really well with a more
mild spread, such as cottage cheese. This perfect balance makes this recipe ideal as a
breakfast treat or a lunchtime snack.
1 slice of sourdough or multigrain bread
2 1/2 tablespoons (35 g) cottage cheese
1/4 cup (40 g) diced pineapple
2 to 3 teaspoons (10 to 15 g) shredded coconut
Agave, for drizzling
Toast the bread to your liking and spread a layer of cottage cheese over the top. Scatter the
diced pineapple over the toast and garnish with the shredded coconut and a light drizzle of
agave.
Yield: 1 serving
Panfried Kale and Eggs
Kale is a wonderful, vitamin-rich vegetable that supplies many health benefits, and this
recipe takes full advantage of it. Some garlic and lemon juice provide an extra burst of
flavor, which comfortably springs forth from the ricotta cheese. I love the extra bit of heat
that comes from the cayenne pepper and chile flakes, although feel free to omit one or the
other if you prefer a more mild flavor. Once topped with a freshly cooked egg, this really
becomes a satisfying meal.
1 1/2 teaspoons olive or grapeseed oil
1 clove of garlic, minced
2 cups (134 g) kale leaves, center stems removed
1/2 teaspoon lemon juice, or more to taste
Salt and pepper, to taste
Pinch of cayenne pepper
1 slice of multigrain or wheat bread
2 tablespoons (32 g) ricotta cheese
1 egg, cooked sunny side up
Chile flakes, for garnish (optional)
Place the oil in a 10-inch (25 cm) skillet set over medium heat. Once hot, add the minced
garlic and cook until fragrant, about 30 seconds. Toss in the kale and lemon juice, stirring
to coat. Season with salt, pepper, and cayenne pepper, and cook until the leaves begin to
soften, about 1 to 2 minutes. Remove from the heat.
Toast the bread to your liking and spread with a layer of the ricotta cheese. Place the kale
on the toast, with a sunny-side-up egg over the top. Garnish with the chile flakes.
Yield: 1 serving
◁ Roasted Carrots and Hummus

Roasting carrots has to be one of the greatest ways to prepare them. Their succulent
tenderness makes them a welcomed primary ingredient to this recipe, which can be
enjoyed either as a snack or as a full-fledged meal. The flavors of garlic, olive oil, and
feta are perfectly complemented by the hummus and in my opinion, best enjoyed on a slice
of ciabatta bread.
1/2 pound (225 g) carrots, washed, dried, and tops trimmed
2 to 3 teaspoons (10 to 15 ml) olive oil
1 clove of garlic, minced
Salt and pepper, to taste
2 slices of ciabatta, about 5 1/2 x 4 inches (14 x 10 cm)
1/2 cup (123 g) hummus
2 tablespoons (19 g) crumbled feta cheese
Chopped fresh parsley, for garnish
Preheat the oven to 400°F (200°C, or gas mark 6). Place the carrots on a baking sheet
lined with parchment paper. Rub the carrots with the olive oil and minced garlic, coating
well, then season with salt and pepper to taste. Place into the oven and bake for 25 to 30
minutes or until fork tender and slightly charred.
Toast the bread to your liking and spread a layer of hummus onto each slice. Divide the
carrots between the slices of toast and sprinkle the feta cheese over each slice. Garnish
with the freshly chopped parsley.
Yield: 2 servings
Tip
No hummus? Try the Cannellini Bean Spread (page 60) instead.
Asparagus and Poached Eggs
This recipe is for those lazy Saturday mornings when you’re happily residing in your
favorite pair of pajamas without a care in the world. You might remember that back in the
introduction, I spoke of how we’re already familiar with meals built on toast, and this is a
version of one our classics: eggs Benedict.
Sure, this is not to be categorized under “quick-and-easy” meals, but on a relaxing
morning, where do you have to be? And besides, the time and care put into this recipe is
what all good meals are made of, and this is definitely worth it. Rather than using the
traditional English muffin, I decided to use a hearty slice of sourdough bread on which to
present this delightful treat. Go get your second cup of coffee and have some fun.
4 to 5 asparagus stalks, ends trimmed
1 to 2 teaspoons olive oil or butter
Salt and pepper, to taste
1 to 2 teaspoons white vinegar
2 fresh large eggs
1 slice of sourdough bread
1/3 cup (75 g) hollandaise sauce

Fill a large saucepan with water, seasoning generously with salt, and bring to a boil.
Prepare an ice bath. Add the asparagus and cook for 3 to 4 minutes or until bright green.
Remove from the water, plunge the asparagus into the ice bath for 1 minute, pat dry, and
set aside. Reserve the saucepan.
Fill the reserved saucepan with a couple of inches (5 to 7 cm) of water and add the white
vinegar; bring to a simmer over medium heat (do not boil).
Crack each egg into a small cup. When the water is hot enough, create a whirlpool by
stirring the water in a circular motion. Carefully lower the egg into the water and poach it
(untouched) for 2 to 3 minutes for a semisoft yolk and 3 to 4 minutes for a semifirm yolk.
Using a slotted spoon, remove the egg from the water and place on a paper towel to soak
up any excess water.
Toast the bread to your liking and layer with the cooked asparagus and the poached eggs.
Top each egg with a generous amount of hollandaise sauce, seasoning with salt and pepper
to taste.
Yield: 1 serving
 Recipes for

Summer
Once summer arrives, I feel compelled to fill up my schedule with outdoor
gatherings, a neverending flow of ice cream, and multiple trips to the farmers’
market. Summer brings about my favorite produce: sweet berries, juicy stone
fruit, and vibrant tomatoes. It is truly the perfect time to simplify your meals,
allowing you to step away from the oven and instead enjoy all of those
beautiful sunsets that only seem to last for a few weeks.
◁ Honeyed Tahini and Blackberries

Tahini is a wonderful paste made from sesame seeds. It’s commonly known for its use in
spreads like hummus and baba ghanoush, but it also tastes just as good when sweetened
with maple syrup or honey. I prefer spreading a thin layer of this honeyed tahini on my
toast and then playing it off against the pleasant tartness of blackberries.
4 tablespoons (60 g) tahini paste
1 tablespoon (20 g) honey, or more to taste
2 slices of honey whole wheat bread
1/2 cup (75 g) blackberries, cut in half
4 fresh mint leaves, roughly chopped, for garnish
In a bowl, combine the tahini and honey and stir until well blended.
Toast the bread to your liking and divide the sweetened tahini between both slices of toast.
Place equal amounts of sliced blackberries over the sweetened tahini and garnish with the
freshly chopped mint.
Yield: 2 servings
Tip
Tahini has a very unique taste, but if you are looking for an alternative option, try using a type of nut butter such as cashew.
Whipped Lemon Curd and Summer Berries
Lemon curd folded into whipped cream is one of the most delightful things to eat. This
sweet yet tart cream makes a wonderful partner to the juicy berries that summer yields. I
like to think of this as a dessert, but it is also a perfectly acceptable snack to enjoy during
any time of the day. I like using a variety of berries, but use whatever kind you fancy the
most.
1/2 cup (120 ml) heavy cream
2 1/2 tablespoons (50 g) lemon curd, or to taste
2 slices of sourdough bread
8 to 10 raspberries
2 or 3 small strawberries, sliced
In a medium-size bowl, beat the heavy cream until medium soft peaks form. Then fold in
the lemon curd with a spatula.
Toast the bread to your liking and allow to cool slightly before dividing the whipped
lemon curd and sliced berries between both slices.
Yield: 2 servings
◁ Raspberries and Chocolate

Summertime brings about some of my favorite produce, which of course includes the ever
so vibrant and delectably tart raspberry. I love eating them on their own, but just a
handful of these tender berries can brighten up any meal or snack. The contrast between
the velvety bitterness of the dark chocolate spread and the sharp tartness of the
raspberries is perfect, making each bite of this toast feel perfectly indulgent.
1 slice of brioche bread
2 tablespoons (37 g) chocolate spread
1/4 cup (31 g) fresh raspberries

Toast the bread to your liking and spread a layer of chocolate spread over the top.
Slice the raspberries in half from top to bottom and scatter over the toast.
Yield: 1 serving
Shaved Cucumber and Chive Hummus
Every Sunday, I head out to the farmers’ market to get my produce for the week. I look
forward to this day because this is when I get my week’s supply of hummus from my
favorite vendor. They always have an interesting array of flavors that seem to work with
anything; feel free to use whatever you’d like for this recipe. The cucumbers provide a
cool, refreshing crunch, making this toast ideal for a hot summer day. I like using a
mandoline when cutting my cucumbers, as it helps create uniform slices, but this can also
be achieved by using a sharp knife.
2 slices of levain or seeded bread
1/4 cup (60 g) chive hummus
2 ounces (55 g) thinly sliced cucumber (about 1/16 inch, or 1.5 mm)
1 lemon wedge
Salt and pepper, to taste
Chile flakes, for garnish (optional)

Toast the bread to your liking and spread with a layer of chive hummus over the top.
Arrange enough cucumber slices over the hummus to cover the toast and squeeze a bit of
lemon juice on top. Season with salt and pepper to taste, garnishing with the chile flakes.
Yield: 2 servings
Tip
Feel free to use any type of hummus that you like, or as an alternative, you can add 1 to 2 tablespoons (3 to 6 g) chopped fresh
chives to regular hummus.
Mango and Coconut Whipped Cream
I remember being a bit skeptical at the thought of trying coconut cream, but my first taste
totally hooked me. It’s silky smooth and delicate and serves as a wonderful alternative for
those who cannot have dairy. I prefer the cream lightly sweetened, which creates a lovely
base for the vibrant burst of flavor the mango adds to this recipe.
1 slice of brioche or mild sourdough bread
3 tablespoons (30 g) Coconut Whipped Cream (right)
1/2 of a small yellow mango, sliced
1/4 teaspoon chia seeds
Agave, for drizzling
Toast the bread to your liking and allow to cool slightly. Spread 3 tablespoons (30 g) of the
Coconut Whipped Cream onto the toast, layering the mango over the top. Sprinkle with
the chia seeds and drizzle with a bit of agave.
Yield: 1 serving
Coconut Whipped Cream
1 can (13.5 ounces, or 380 g) coconut milk, refrigerated for 24 hours
1/2 teaspoon vanilla extract
2 1/2 teaspoons (18 ml) agave, or more to taste
Pinch of salt
Once the coconut milk is properly chilled, carefully open the can and remove the cream
that has solidified at the top. Place the cream in a bowl and with a handheld or stand
mixer, beat on medium speed until the cream becomes light and fluffy, about 2 to 3
minutes. Add the vanilla extract, agave, and salt, beating to combine.
Yield: 1 3/4 cups (290 g)
Tip
Chia seeds are a wonderful source of vitamins, and they add a lovely crunch to this recipe. Their flavor is fairly neutral, but if
you don’t have chia seeds on hand, this recipe also tastes great with some flaked coconut.
Mascarpone and Berries
Simplicity is a theme I frequently champion in summer, and this recipe is an example of
why I do. With just some mascarpone cheese and seasonal berries, this toast can be
enjoyed as an early morning pleasure or a midnight snack. You can also have it in your
breakfast nook or take it on a picnic; whatever you wish to do, its simplicity will suit your
needs.
2 slices of bread of your choice
3 tablespoons (45 g) mascarpone cheese, softened
8 to 10 raspberries
2 tablespoons (18 g) blueberries
2 small strawberries, quartered
Orange blossom honey, for drizzling

Toast the bread to your liking and spread each slice with a layer of mascarpone cheese. In
a small bowl, toss the berries together, divide between both slices, and then drizzle with a
bit of honey.
Yield: 2 servings
◁ Grilled Zucchini and Halloumi

I used to work at a Greek restaurant, which introduced me to a world of new ingredients

and flavors. This is when I became obsessed with grilled halloumi cheese: warm and soft
on the inside, delightfully crisp on the outside. I prefer using my panini grill for this
recipe, but you can also use a grill pan on the stove top. This cheese is the perfect
companion to any assortment of summer veggies, so take your pick and enjoy!
4 slices of zucchini, 1/4-inch (6 mm) thick
Olive oil, for brushing
1/4 cup (39 g) corn kernels
2 slices of semolina bread
1 1/2 tablespoons (20 g) whipped garlic spread
2 slices halloumi cheese, about 1/3-inch (8 mm) thick
2 lemon wedges
Chopped fresh parsley, for garnish
Preheat a grill pan over medium-high heat. Brush the zucchini slices with olive oil and
place in the hot grill pan. Grill the zucchini slices for about 5 minutes, flipping halfway
through or until tender and char marks appear.
Remove the zucchini from the pan and set aside. Add the corn kernels to the pan and cook
for a few minutes until charred. Remove from the pan and combine with the zucchini.
Brush the bread with olive oil and toast to your liking. Spread each slice of toast with a
thin layer of whipped garlic spread and divide the zucchini and corn between the slices of
toast.
Place both slices of halloumi cheese on the grill pan for about 2 minutes, flipping to
ensure each side is lightly browned. Place a slice of the grilled halloumi cheese onto each
slice of toast and garnish with a squeeze of lemon juice and a bit of freshly chopped
parsley.
Yield: 2 servings
Tip
Whipped garlic spread is a wonderful specialty condiment that is light and smooth and packed with so much flavor. If
unavailable, simply rub a cut clove of garlic on each slice of toast as way to achieve that extra layer of flavor.
Ricotta, Honeydew, and Prosciutto
Honeydew melon might seem like an odd ingredient to put on toast, but when paired with
crispy prosciutto and fresh ricotta cheese, you might wonder why you didn’t try this
sooner. This recipe has just the right balance of sweet and salty, which I love on a piece of
toast. This works very well as either an enjoyable snack or an appetizer for an intimate
gathering.
1 large slice of prosciutto (3/4 ounce, or 20 g)
2 slices of country or shepherd’s bread
3 tablespoons (48 g) ricotta cheese
6 to 8 thin slices of honeydew melon
Salt and pepper, to taste
Honey, for drizzling
A few sprigs of fresh mint, chopped, for garnish (optional)
Place the prosciutto in a small 8-inch (20 cm) nonstick skillet set over medium heat. Cook
for 2 to 3 minutes or until it has become dark and crispy. Remove from the heat and set
aside.
Toast the bread to your liking and spread a layer of ricotta cheese over each slice.
Cut the prosciutto in half and place one half on each slice of toast. Divide the melon slices
between both slices of toast.
Season with salt and pepper to taste and drizzle with a bit of honey. Garnish with the
freshly chopped mint.
Yield: 2 servings
Grape Salad with Ricotta Cheese
I have to admit that I have underestimated the true potential of grapes. I love eating them
chilled or frozen, but for a long time those were the only two ways I found myself enjoying
them. I have since discovered many more ways to incorporate this juicy fruit into my
meals, like this lovely grape tartine. The addition of the fresh thyme is delightful, as it
imparts a nice earthy balance to the sweet burst of grape you get in each bite. Use any
variety of grape to make this salad and enjoy it as a snack or make it as an appetizer for
your next summer gathering.
3/4 cup (114 g) quartered grapes, chilled
1/4 teaspoon chopped fresh thyme
2 tablespoons (16 g) chopped walnuts, toasted
1 teaspoon olive oil
1/2 teaspoon apple cider vinegar
Pinch of salt
4 slices of sourdough or country bread
4 tablespoons (64 g) ricotta cheese
Honey, for drizzling

In a bowl, combine the grapes, freshly chopped thyme, chopped walnuts, olive oil, apple
cider vinegar, and salt and set aside.
Toast the bread to your liking and spread an even layer of ricotta cheese over each slice.
Divide the grape mixture among the slices of toast and drizzle with a bit of honey.
Yield: 4 servings
Tip
This is also a wonderful recipe to multiply and make for a larger gathering. Simply toast 12 baguette slices and top each with
ricotta cheese and an even amount of grape salad.
Avocado and Chile Flakes
I’ve loved avocados for as long as I can remember, and there are times I promise you I
could eat a couple of them in just one sitting. Avocados have also recently become a very
popular accompaniment to toast, which, besides making perfect sense, creates a wonderful
canvas for an assortment of toppings. For this recipe, I kept it straightforward and pure,
the key here being the addition of lemon salt. This provides an appropriate burst of citrusy
goodness that only enhances the already great flavor of the avocado.
1 slice of sourdough or white bread
4 slices of avocado
Olive oil, for drizzling
Pinch of lemon salt
Chile flakes, for garnish
Toast the bread to your liking. Arrange the avocado slices over the toast. Drizzle with a bit
of olive oil and sprinkle with the lemon salt and chile flakes to taste.
Yield: 1 serving
Tip
If you don’t have any lemon salt on hand, try swapping it out for Maldon sea salt and add a squeeze of fresh lemon juice
instead.
Pico de Gallo Eggs
Fresh pico de gallo was a summertime staple in my home growing up and actually still is.
It was always the perfect thing to add to tacos, burritos, or pretty much anything else my
mom made for dinner. And if by chance some of the pico remained after the evening meal,
my mom would toss it into our eggs the next morning. So I came up with my own approach
of making these pico de gallo eggs, and it’s no surprise that they taste even better with
jalapeños and sour cream.
1 tablespoon (15 ml) olive oil or (14 g) butter
2 tablespoons (20 g) diced white onion
2 tablespoons (22 g) diced tomato
2 large eggs, lightly beaten
Salt and pepper, to taste
1 slice of wheat or sourdough bread
2 teaspoons sour cream
1/2 of a jalapeño, seeded and diced
A few sprigs of fresh cilantro, for garnish
Add the olive oil or butter to an 8-inch (20 cm) skillet set over medium heat. Once hot,
add the onion and sauté until translucent, 2 to 3 minutes, and then add the diced tomato
and cook for another minute. Reduce the heat slightly, pour in the beaten eggs, and
scramble to your liking. Season with salt and pepper to taste.
Toast the bread to your liking and place the scrambled eggs on top. Garnish with the sour
cream, diced jalapeño, and a few sprigs of fresh cilantro.
Yield: 1 serving
Heirloom Tomato Tartine
With all the amazing produce that summer brings around each year, it’s important to enjoy
it fully. One of the best ways to do this is through relishing in a simple recipe that
celebrates the great natural flavor of some fruit or vegetable. That’s what I love about this
recipe because it highlights the wonderful taste of tomatoes in their freshest form.
2 large heirloom tomatoes, sliced
4 slices of olive bread
2 cloves of garlic, cut in half
Olive oil, for drizzling
Fleur de sel and pepper, to taste
Slice each tomato into 4 equal slices and set aside.
Toast the bread to your liking and rub a cut garlic clove half on each slice of toast.
Place 2 slices of tomato on each piece of toast and drizzle with olive oil. Season with fleur
de sel and pepper to taste.
Yield: 4 servings
Roasted Mixed Berry Jam
Strawberries and raspberries are wonderful summer fruits, and this roasted jam brings
them together to create a delicious blend of flavors. Besides, a thick slice of buttery toast
lathered with jam is as classic as it gets. The lovely tartness of the raspberries pairs
perfectly with the sweetness of the strawberries, making it an ideal companion to a slice of
toast.
1 pound (455 g) strawberries, tops removed
1/2 pound (225 g) raspberries
1/2 of a vanilla bean
1/3 cup plus 2 tablespoons (105 g) light brown sugar, packed
2 teaspoons lemon juice
Pinch of kosher salt
1 slice of brioche or wheat bread
Preheat the oven to 350°F (180°C, or gas mark 4). Cut the strawberries in half and add to a
medium bowl along with the raspberries. Remove the seeds from the vanilla bean pod and
add to the berries, along with the brown sugar, lemon juice, and kosher salt, mixing to
combine. Pour the berries into a 10 1/2 inch (27 cm) baking dish, along with the vanilla
bean pod.
Place the baking dish in the oven and roast for 1 hour and 15 minutes. Remove the dish
from the oven and gently mash the berries with a fork. Allow the jam to cool to room
temperature before pouring into a sealed container. Store the jam in the refrigerator for up
to 10 to 12 days.
Toast the bread to your liking and spread 2 to 3 tablespoons (30 to 45 g) of the mixed
berry jam over the top.
Yield: 1 1/4 cups (400 g) jam, 1 serving toast
Tip
This jam can be a bit loose, especially if you use frozen fruit. If you prefer a thicker jam, strain off a bit of the syrup before
mashing the berries. Save the extra syrup and drizzle it over some yogurt or ice cream.
Avocado and Edamame
Smooth and creamy avocado really is toast’s best friend, especially when layered with the
riches of the season. Edamame has a lovely mellow flavor that perfectly complements the
spicy radishes in this recipe. I usually pile my toast to the sky with extra toppings, so start
here with this versatile recipe and introduce whatever vegetables you love most.
1 slice of semolina bread
1/2 of a large avocado
1/4 cup (39 g) cooked edamame
1 radish, sliced
Small bunch of micro greens
Olive oil, for drizzling
Salt and pepper, to taste
Toast the bread to your liking. In a small bowl, mash the avocado and spread over the
toast. Scatter the edamame and radish slices over the avocado and top with a small handful
of micro greens.
Drizzle with a bit of olive oil and season with salt and pepper to taste.
Yield: 1 serving
Parmesan-Roasted Tomatoes with Pesto
My mom knew that I wasn’t a fan of tomatoes when I was little, but that didn’t stop her
from trying to change my mind. I guess her persistence paid off because I remember the
recipe that eventually won me over; it was her roasted tomatoes topped with cheese. I still
love this dish and wanted to turn it into something that could be enjoyed on toast. This
recipe is a wonderful way to transform a few tomatoes into a meal that will satisfy anyone.
1 large beefsteak tomato
1 tablespoon (15 ml) olive oil
1/2 teaspoon minced garlic
1/2 teaspoon oregano
Salt and pepper, to taste
3 tablespoons (15 g) grated Parmesan cheese
3 slices of country or multigrain bread
3 tablespoons (45 g) pesto
Chopped fresh basil, for garnish
Preheat the oven to 425°F (220°C, or gas mark 7). Slice the tomato horizontally into thirds
and place on a baking sheet lined with parchment paper. In a small bowl, mix the olive oil,
minced garlic, and oregano and evenly distribute among the tomato slices, seasoning with
salt and pepper to taste.
Sprinkle 1 tablespoon (5 g) of Parmesan cheese on each slice and bake for 15 minutes or
until tender.
Toast the bread to your liking and spread each slice with 1 tablespoon (15 g) of pesto.
Place one tomato slice on top of each piece of toast and garnish with a bit of freshly
chopped basil.
Yield: 3 servings
Cherries and Labneh
Labneh is a wonderfully thick yogurt that has been strained to create a deliciously creamy
texture. This yogurt goes by a few names, the most common of which is Greek yogurt. This
is a wonderful spread for toast that can be used for both sweet and savory recipes.
Because labneh is quite tart, I like pairing it with sweet cherries, as it creates a perfect
contrast of flavors. I’ve added coconut chips for an extra crunch, but if you don’t have any
on hand, try using your favorite nut instead.
1 slice of honey wheat or brioche bread
3 tablespoons (45 g) labneh
1/4 cup (39 g) cherries, pitted and cut in half
Coconut chips, for garnish
Agave, for drizzling
Toast the bread to your liking and spread a layer of labneh over the top. Scatter the sliced
cherries and coconut chips on top and drizzle with agave.
Yield: 1 serving
◁ Peaches and Burrata with Balsamic Glaze

I try to spend as much time outside as possible during the summer. Whether my time is
spent in parks, by the water, or just in my backyard, I want to enjoy the sun and its
glorious warmth.
Summer is supposed to be easygoing, and I definitely try to reflect this in my meals. For
this recipe, I decided to use fresh peaches and creamy burrata cheese as a quick and
delicious snack. Not only is this combination of flavors tasty, but this recipe is also
incredibly easy to put together.
2 slices of country bread
1 ball of burrata cheese
1 peach, sliced
2 large fresh basil leaves, chopped, for garnish
Maldon sea salt
Balsamic glaze, for drizzling
Toast the bread to your liking. Cut the burrata in half, from top to bottom, and place the
cheese cut side up onto each slice. Gently spread out the creamy center, covering as much
of the bread as possible.
Place 3 or 4 peach slices over the top, enough to cover the toast. Garnish with freshly
chopped basil and a pinch of Maldon sea salt. Drizzle the balsamic glaze over the top.
Yield: 2 servings
Green Goddess Tartine
This is a special recipe both for its flavor and for its visual appeal. I wanted to adorn this
open-faced sandwich with a thick and flavorful spread, so I created a spicy avocado and
feta mixture. The mixture adds to the wonderful ingredients in this toast, making it an
incredibly satisfying lunch. And hey, because it’s filled with so much summery goodness,
you just might want to eat two.
Avocado Feta Spread
2 medium-size avocados (3/4 pound, or 340 g)
2/3 cup (100 g) crumbled feta
1/2 of a jalapeño, seeded, or more to taste
1 clove of garlic
2 tablespoons (28 ml) lemon juice
Salt and pepper, to taste
Place all the ingredients into a food processor and pulse until smooth, adding salt and
pepper to taste. Transfer the spread to an airtight container and store in the refrigerator
until ready to use.
Yield: 1 1/2 cups (340 g)
1 slice of sourdough bread
Avocado Feta Spread (left)
2 or 3 slices of cucumber
A handful of alfalfa sprouts
2 slices of tomato
Olive oil, for drizzling
Salt and pepper, to taste
Toast the bread to your liking and spread with a layer of the Avocado Feta Spread.
Arrange the cucumber slices over the top, followed by the alfalfa sprouts and tomato
slices.
Drizzle with a bit of olive oil and season with salt and pepper to taste.
Yield: 1 serving
◁ S’more Toast

Enjoying a warm, melty s’more has got to be one of the most perfect summer treats. I
decided to take the joy of this dessert and turn it into a treat that could be enjoyed on a
piece of toast. This recipe might take a bit more effort than a traditional s’more, but it
definitely gives this classic delight a run for its money.
2 slices of white or wheat bread
2 tablespoons (22 g) bittersweet chocolate chips
4 large marshmallows

Toast the bread to your liking and then turn on the broiler. Place 1 tablespoon (11 g) of
chocolate chips on each slice. Cut each marshmallow along the equator and place 4 slices
on each piece of toast. Place on a baking sheet lined with parchment paper.
Place under the broiler and broil until the marshmallows become soft and lightly browned,
about 40 to 60 seconds. Remove from the baking sheet and enjoy while warm.
Yield: 2 servings
Tip
If you don’t have chocolate chips on hand, try using a premade chocolate spread instead.
◁ Maple-Roasted Plums with Mascarpone

Roasting plums is a lovely way to intensify their flavor, and with a drizzling of syrup and a
dusting of cinnamon, this recipe becomes richly satisfying. The earthy and herbal qualities
of the rosemary appropriately provide a balancing undertone to the sweetness of the plums
and combine to make a unique and pleasant dish.
2 medium-size plums (10 ounces, or 280 g)
1 1/2 tablespoons (30 g) maple syrup
2 teaspoons melted butter
1/8 teaspoon ground cinnamon
1/2 teaspoon roughly chopped fresh rosemary
1/2 cup (120 g) mascarpone cheese, softened
1 1/2 tablespoons (12 g) confectioners’ sugar
3/4 teaspoon vanilla bean paste
Pinch of salt
6 slices of sourdough or country bread
Preheat the oven to 400°F (200°C, or gas mark 6). Slice each plum in half and then slice
each half into sixths and place in a 2-quart (2 L) baking dish.
In a small bowl, whisk together the maple syrup, melted butter, cinnamon, and freshly
chopped rosemary. Drizzle the mixture over the sliced plums, tossing to coat. Place in the
oven and roast for 15 to 20 minutes or until tender.
While the plums are roasting, in a small bowl, mix together the mascarpone cheese,
confectioners’ sugar, vanilla bean paste, and salt until combined.
Toast the bread to your liking and spread a layer of the mascarpone cheese mixture on
each slice. Place 4 slices roasted plums on each piece of toast and drizzle with the
remaining juices.
Yield: 6 servings
Tip
Vanilla bean paste is available in most stores, but if you can’t find any, go ahead and use vanilla extract.
Whipped Ricotta and Blueberries
Ricotta is such a versatile cheese. It can be tucked between layers of cheesy lasagna,
baked into a cake, or spread over a thick slice of toast with nothing more than a bit of
olive oil and a pinch of salt. In the summertime, I like to add a dash of vanilla and lemon
zest as a way to liven up the flavor of this beloved cheese. I use blueberries here, but use
whatever summer fruit you have on hand; it’ll taste just as good.
2 slices of sourdough or white bread
1 1/2 tablespoons (21 g) Whipped Ricotta (right)
1/2 cup (75 g) fresh blueberries
Lemon zest, for garnish
Honey, for drizzling
Toast the bread to your liking, allowing it to cool slightly before spreading each slice with
1 1/2 tablespoons (21 g) of the Whipped Ricotta. Divide the blueberries between both
slices of toast and garnish with the fresh lemon zest and a light drizzle of honey.
Yield: 2 servings
Whipped Ricotta
2 tablespoons (30 g) cream cheese, softened
3/4 cup (188 g) ricotta cheese
3 tablespoons (24 g) confectioners’ sugar
1/2 teaspoon lemon zest
Pinch of salt
1/4 teaspoon vanilla extract

Place all of the ingredients in a food processor and pulse until smooth.
Yield: About 1 cup (218 g)
Grilled Peaches and Brie
At my local farmers’ market, the presence of peaches is the sign that summer has arrived.
Peaches are one of my favorite summer fruits; they are so versatile and yet honestly taste
amazing when enjoyed on their own. In this recipe, the fruit fuses with the Brie cheese to
make a delicious sweet and savory experience. And when presented on crostinis, this
makes for the perfect appetizer at a summer gathering. I use either a barbecue or a grill
pan to prepare this recipe, both for the peaches and for the bread. Use whatever makes the
most sense for you and enjoy!
12 baguette slices, 1/4 to 1/2 inch (6 mm to 1.3 cm) thick
Grapeseed oil, for brushing
1 medium-size peach, sliced into 12 equal pieces
4 ounces (115 g) Brie cheese
Honey or agave, for drizzling
12 sprigs of fresh mint, for garnish
Brush the baguette slices with grapeseed oil and place on the grill or a grill pan set to
medium heat; cook until both sides are evenly toasted and char marks appear. Set aside.
Lightly grease a grill or grill pan and set over medium heat. Brush the peach slices with a
bit of grapeseed oil and place in the hot grill pan; grill until char marks appear, about 1 to
2 minutes on each side.
Thinly slice the Brie and divide among each baguette slice and top with a warm slice of
peach. Garnish each toast with a drizzle of agave and a sprig of fresh mint and serve right
away.
Yield: 12 servings
◁ Pineapple, Mint, and Mascarpone

A ripe pineapple never lasts too long in my house. I put it in my smoothies, scatter it over
Greek yogurt, or, as of late, grill it to perfection. The sugar in the pineapple caramelizes it
a bit, so you are left with an incredible flavorful slice of pineapple to put on a slice of
toast. I prefer using mascarpone cheese for this recipe, but cream cheese and crème
fraîche are great alternatives.
1/2 teaspoon honey
1/2 tablespoon (7 ml) grapeseed oil
3 triangular slices of pineapple, about 1/2-inch (1.3 cm) thick
1 slice of mild sourdough or white bread
2 tablespoons (30 g) mascarpone cheese
1 1/2 teaspoons chopped macadamia nuts, toasted
Agave, for drizzling
1 or 2 sprigs of fresh mint, chopped, for garnish
Whisk the honey and grapeseed oil together and lightly brush onto the pineapple slices.
Lightly grease a grill pan and set over medium heat. Place the pineapple slices in the pan
and cook until tender and char marks appear, about 3 to 4 minutes on each side. Remove
from the heat and set aside.
Toast the bread to your liking and spread with a layer of mascarpone cheese. Arrange the
pineapple slices over the top and sprinkle with the chopped macadamia nuts. Garnish with
a drizzle of agave and sprinkle with the freshly chopped mint.
Yield: 1 serving
Greek Toast
This is hands-down one of my favorite salads to make in the summer, and it is no surprise
that it tastes just as good when prepared as an open-faced sandwich. I like spreading a
thick layer of hummus for the base, followed by layers of fresh summer produce. If you
don’t have any hummus on hand, a bit of mashed avocado works just as well.
1 rustic panini roll, cut in half (3 x 2 inches, or 7.5 x 5 cm)
4 tablespoons (60 g) hummus
2 slices of tomato
6 slices of cucumber
2 slices of red onion
3 or 4 kalamata olives, diced
2 tablespoons (18 g) crumbled feta cheese
Olive oil, for drizzling
1/2 teaspoon red wine vinegar
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Toast the bread to your liking. Divide the hummus between both slices of toast, layering
the sliced tomatoes and cucumbers over the top. Garnish the toast with the red onion and
then sprinkle with the kalamata olives and feta cheese.
Drizzle with a bit of olive oil and 1/4 teaspoon of red wine vinegar on each slice. Season
with salt and pepper and garnish with a bit of freshly chopped parsley.
Yield: 2 servings
◁ Blistered Tomatoes and Burrata

Few things surpass the taste of a fresh summer tomato. When they are eaten at their peak
of flavor, it’s like they’ve reached a whole new plateau. A longtime favorite snack of mine
has been a bowl of slightly firm tomatoes covered with olive oil and salt, but lately I have
discovered that blistering tomatoes is another wonderful way to enjoy this fruit. Blistering
small tomatoes increases their flavor, and when layered atop some creamy burrata, they
make for a delicious summer snack.
1 tablespoon (15 ml) olive oil
1 pound (455 g) mini heirloom tomatoes, washed and dried
2 cloves of garlic, thinly sliced
Salt and pepper, to taste
4 slices of wheat or Tuscan bread
2 balls of burrata, cut in half
Balsamic glaze, for drizzling
A few fresh basil leaves, lightly chopped, for garnish
Place the olive oil in a 10-inch (25 cm) pan set over high heat, swirling to coat. Once the
oil is hot, add the tomatoes and cook, stirring occasionally, until blistered, about 3 to 4
minutes. Lower the heat slightly, add the sliced garlic, and cook for 1 more minute. Turn
off the heat and season with salt and pepper. Transfer to a bowl until ready to serve.
Toast the bread to your liking and top each with a slice of burrata, spreading the creamy
center over the toast. Evenly divide the warm tomatoes among the slices of toast. Drizzle
each slice with the balsamic glaze and garnish with the freshly chopped basil.
Yield: 4 servings
Tip
Balsamic glaze is balsamic vinegar that has been lightly sweetened and cooked down into a syrup. It is a wonderful addition
to an assortment of fruits and vegetables. Balsamic vinegar can be substituted if you don’t have any glaze on hand.
Grilled Cebollitas and Avocado
Cebollitas, or green onions, make a wonderful accompaniment to steaks and other meat-
based dishes, but these flavorful onions are hearty enough to hold their own as the star of
this toast recipe. When grilled to perfection, cebollitas are packed with flavor, especially
when dressed with lots of fresh lime juice and salt. The outer layers of the onion tend to be
a bit tough, so remove those before grilling to ensure a delightful experience.
4 green onions, medium- to small-size bulbs
Olive oil, for brushing
4 slices of country or sourdough bread
1 large avocado, pitted and mashed
4 lime wedges
Salt and pepper, to taste
Chili flakes, to taste
Set a grill pan over medium heat. Remove the roots from the onions and trim the tops so
they fit onto each slice of toast once grilled. Brush each onion with olive oil and place on a
grill or grill pan set to high; grill for 6 to 8 minutes until tender and charred all around.
Toast the bread to your liking and spread a layer of mashed avocado over each slice. Place
a grilled onion on top of each slice. Garnish each toast with a squeeze of lime and sprinkle
with salt, pepper, and chili flakes to taste.
Yield: 4 servings
 Recipes for

Fall
Come September, I am more than ready to welcome fall with arms wide open.
Fiery orange and crimson red begin to make their arrival, as the apple
orchards and pumpkins patches are filled with the season’s best. Cinnamon,
cloves, and maple syrup are always within arm’s reach, and they taste quite
lovely on toast. The recipes in this section are all about comfort and
embracing the wonderful produce that comes during this time of year.
Figs and Mascarpone
I find figs to be an extremely romantic fruit. Their vibrant coloration of either royal purple
or bright green is so captivating. When eaten at the right time, figs taste as if they have
been soaking in honey for days. With such a sweet flavor to them, figs pair wonderfully
with a mild cheese like mascarpone or ricotta. This recipe is an absolute favorite of mine.
It’s simple, flavorful, and oh so delicious.
1 slice of whole wheat bread
2 tablespoons (30 g) mascarpone cheese, softened
Pinch of ground cinnamon
4 or 5 large slices of fig
1 tablespoon (7 g) chopped hazelnuts, toasted
Honey, for drizzling
Salt, to taste
Toast the bread to your liking. In a small dish, mix together the mascarpone cheese and
cinnamon and then spread over the toast. Place the fig slices over the top and sprinkle with
the chopped hazelnuts. Garnish with a drizzle of honey and a light sprinkle of salt.
Yield: 1 serving
Sliced Apples and Caramel
For the past few years, my husband John and I have set aside a day each fall to drive out
to a local apple orchard and bring home a basket of fresh fruit. The local orchard also
sells hot caramel cider, warm baked apple pies, and many other treats. Upon arriving
home, I always found myself inspired to create some new fall recipe. So I created this
toast, which I usually grill in a pan and cover with enough apple slices and caramel to
bring out the inner child in anyone.
1 slice of honey wheat bread
1/2 of an apple, cored and thinly sliced
2 to 3 teaspoons (14 to 21 g) caramel, for drizzling
1 tablespoon (9 g) chopped peanuts, toasted
Toast the bread to your liking and arrange enough apple slices to cover the toast. Drizzle
the caramel over the apples and garnish with the chopped peanuts.
Yield: 1 serving
Tip
You can use either tart or sweet apples for this recipe; both types work wonderfully.
◁ Egg-in-a-Hole

I am sure this breakfast favorite of mine goes by a different name in every household—
Egg-in-a-Hole or One-Eyed Pete’s? The basic idea here is you butter a piece of bread,
punch out a hole in it, and cook an egg right in the middle while you grill it to perfection.
It’s incredibly simple and incredibly tasty, plus it’s a fun way to refresh the way you eat
your eggs and toast.
2 teaspoons unsalted butter, softened, plus extra for greasing
1 slice of sourdough or rye bread
1 large egg
Salt and pepper, to taste
1/4 cup (37 g) cubed avocado (optional)
Chopped fresh parsley, for garnish (optional)
Spread enough softened butter to cover each side of the bread. Cut out a small hole, about
2 1/2 inches (6.4 cm) in diameter, in the center of the bread using the rim of a small cup or
jar. Remove the center and set aside.
Set a skillet over medium-low heat and grease with butter. Place the bread in the pan and
then crack the egg right into the center. Allow the bottom to cook until golden and the egg
has set and then flip and cook the other side. Add the circular cutout and toast until both
sides are golden and the egg is cooked to your liking. Season with salt and pepper to taste.
Garnish with the cubed avocado and freshly chopped parsley.
Yield: 1 serving
Sunflower Butter and Pear
Peanut butter, almond butter, sesame seed butter—you name the nut or seed and I am
pretty sure there is a butter version of it out there. Even though I am a peanut butter girl at
heart, this sunflower butter has found a welcomed place in my pantry. For this recipe, I
have spread on a thick layer and topped it with fresh slices of pear; that’s my kind of
breakfast.
1 slice of honey wheat or seeded bread
2 tablespoons (32 g) sunflower butter
1/2 of a pear, cored and thinly sliced
Ground cinnamon, for garnish
Toast the bread to your liking and spread a layer of sunflower butter over the top. Arrange
the sliced pears on top to cover the toast. Garnish with a light dusting of cinnamon.
Yield: 1 serving
Quince Paste and Manchego
I find quince to be such an interesting fruit. In appearance, it looks like a cross between an
apple and a pear, although most varieties are far too sour or tough to be eaten raw, so
using these fruits to make a jam or fruit paste is ideal. I wanted to use quince paste as the
base for a sweet and savory appetizer. Using a semi-firm version of Manchego cheese is a
perfect complement to this fruit paste. This recipe is easy to put together and even easier
to eat.
8 baguette slices, cut diagonally, 1/2-inch (1.3 cm) thick
Olive oil, for brushing
1/4 cup (80 g) quince paste
3 tablespoons (18 g) sliced almonds, toasted
1 3/4 ounces (50 g) Manchego cheese
Preheat the oven to 375°F (190°C, or gas mark 5). Brush the baguette slices with olive oil
on both sides and place on a baking sheet lined with parchment paper. Toast for 8 to 10
minutes or until golden brown, flipping halfway through the cooking time.
Spread each baguette slice with a layer of quince paste, sprinkling the toasted almonds
over the top. Thinly slice the Manchego cheese and divide evenly among the baguette
slices, cutting as necessary to fit each slice.
Yield: 8 servings
Maple Raisin Bread with Walnuts
There is no way that I can go through the fall season without buying way too many loaves
of raisin bread. It might just be the cinnamon, but there is something I find so comforting
when eating a slice of it. This is more of a dessert-type recipe to me, but the added layer of
cream cheese makes it a perfectly acceptable breakfast.
1 slice of raisin bread
1 tablespoon (13 g) whipped cream cheese
Maple syrup, for drizzling
1 tablespoon (8 g) chopped walnuts, toasted

Toast the bread to your liking and spread the whipped cream cheese over the top. Drizzle
with maple syrup and garnish with the chopped walnuts.
Yield: 1 serving
Rosemary-Roasted Grapes and Ricotta
Roasting grapes is a wonderful way to enjoy this beautiful fall fruit. This form of
preparation intensifies the flavor of the grapes, which pairs well with the smooth mildness
of ricotta cheese. Rosemary and balsamic vinegar lend their unique and present flavors to
this recipe, making it truly gratifying.
1 pound (455 g) red seedless grapes
1 1/2 tablespoons (23 ml) grapeseed or olive oil
2 teaspoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary
Pinch of salt
4 slices of shepherd’s bread
1/2 cup (125 g) ricotta cheese
Honey, for drizzling
Preheat the oven to 400°F (200°C, or gas mark 6). Place the grapes in a large bowl, add
the oil, balsamic vinegar, freshly chopped rosemary, and salt, and toss to coat.
Spread the grapes on a baking sheet lined with parchment paper and roast for 10 minutes.
Stir the grapes around a bit and continue to roast until they are slightly shriveled and some
begin to break down, about 8 to 10 minutes longer.
Toast the bread to your liking and spread each slice with enough ricotta cheese to cover.
Divide the grapes and any juices evenly among each slice. Drizzle with honey right before
serving.
Yield: 4 servings
Tip
Make this an appetizer by dividing the grapes among 12 to 14 toasted baguette slices, adjusting the ricotta cheese proportion
as necessary.
◁ Green Apples and Goat Cheese

This is the perfect recipe to put together for a fall gathering at your home. The creamy
tartness of the goat cheese mingles pleasantly with the crispy tartness of the apple. A
drizzle of honey and a sprinkle of rosemary release an extra dimension of flavor to the
recipe and end up successfully tying everything together.
16 baguette slices, cut diagonally, 1/4- to 1/2-inch (6 mm to 1.3 cm) thick
Softened unsalted butter, for brushing
1/3 cup (75 g) goat cheese, softened
16 slices of green apple
Honey, for drizzling
2 sprigs of fresh rosemary, chopped

Set a skillet over medium-high heat. Brush the baguette slices with the butter on both sides
and place in the hot skillet. Toast each side for 2 to 3 minutes or until both sides are
golden brown and then remove from the heat.
Spread a layer of goat cheese on each toasted baguette slice and then top each with a slice
of green apple. Drizzle with honey and sprinkle with the freshly chopped rosemary before
serving.
Yield: 16 servings
Tip
If you aren’t a fan of goat cheese, try using cream cheese instead.
Kale Scramble
My love for kale has been touch and go over the past few years, so I am always excited to
share a recipe that helps me enjoy this vibrant, vitamin-rich green. I love adding a lot of
kale to my scrambles, which usually leaves me with more kale than egg. So, if you prefer a
different ratio of eggs to kale, simply reduce the amount of kale slightly. Either way you
make it, this healthy scramble over a slice of toast is a great way to start the day.
2 teaspoons olive oil
1/4 cup (40 g) diced onion
1 clove of garlic, minced
1 1/2 cups (101 g) chopped kale leaves
2 large eggs, beaten
Salt and pepper, to taste
1 slice of bread of your choice
Chile flakes, for garnish (optional)
Set an 8-inch (20 cm) skillet over medium-high heat and add the olive oil. Once the oil is
hot, add the diced onion, sauté for 1 minute, and then add the minced garlic and cook until
fragrant, about 30 seconds.
Add the kale to the skillet and mix to coat with the olive oil and onions. Sauté the kale
until softened, about 2 to 3 minutes.
Turn the heat down to medium and pour the beaten eggs into the skillet. Stir the scramble
around a few times until the eggs begin to set. Scramble the eggs to your liking, seasoning
with salt and pepper to taste.
Toast the bread to your liking and layer the scramble over the top, along with a sprinkle of
chile flakes.
Yield: 1 serving
Crispy Chickpeas and Ricotta
Crispy chickpeas are one of my favorite things to make at home. I like having some on
hand because I can toss them into salads or sprinkle them over a toast like this. The
unique combination of spicy chickpeas, creamy ricotta cheese, and cool carrots makes for
a surprisingly delicious toast, especially because of that lovely crunch.
1 slice of olive or levain bread
2 tablespoons (32 g) ricotta cheese
2 tablespoons (32 g) Crispy Chickpeas (right)
1 large carrot, thinly shaved
Olive oil, for drizzling
Chopped fresh parsley, for garnish
Salt and pepper, to taste
Toast the bread to your liking and spread with the ricotta cheese. Sprinkle 2 tablespoons
(30 g) of the Crispy Chickpeas over the top. Arrange enough shaved carrot to cover the
toast.
Drizzle with a bit of olive oil and garnish with a generous amount of freshly chopped
parsley, seasoning with salt and pepper to taste.
Yield: 1 serving
Crispy Chickpeas
1 can (15 ounces, or 425 g) chickpeas, rinsed and dried
1 tablespoon (15 ml) olive or grapeseed oil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt

Preheat the oven to 400°F (200°C, or gas mark 6). In a medium-size bowl, toss the
chickpeas with the oil and spices. Spread on a baking sheet lined with parchment paper.
Roast for 30 to 40 minutes until crisp, stirring the chickpeas every 15 minutes or so.
Remove from the oven and set aside to cool completely. The chickpeas will remain
crunchy for up to a day.
Yield: 1 1/2 cups (375 g)
◁ Shredded Chicken and Eggs

This is a recurring lunch staple for me—a thick piece of toast layered with enough
toppings to get me through the day. I appreciate a meal like this because it’s easy and
extremely satisfying. I tend to change the meat around depending on what I have on hand,
so feel free to use whatever type of meat you like.
1 slice of wheat or white bread
1 tablespoon (14 g) mayonnaise
3 slices of roma tomato
Small bunch of arugula
1/4 cup (60 g) shredded chicken
1 hard-boiled egg, cut into thirds
Olive oil, for drizzling
Salt and pepper, to taste
Toast the bread to your liking and then spread the mayonnaise over the top. Layer on the
tomato slices, followed by a small bunch of arugula and the shredded chicken. Place the
slices of hard-boiled egg on top and drizzle with a bit of olive oil. Season with salt and
pepper to taste.
Yield: 1 serving
Tip
If you don’t have any meat on hand, turn this into a veggie sandwich by adding some of your favorite fall produce.
Black Beans and Egg
I love adding black beans to my breakfast routine when I have them on hand. They are
great in burritos or even as a healthy side for a few scrambled eggs. But believe me when
I tell you that some refried beans taste amazing on a crispy piece of toast. I have added a
bit of cumin as a way to introduce more flavor and some queso fresco to come alongside
as a buttery complement. Fresh beans will certainly taste the best, but canned beans will
also work just fine.
2 tablespoons (28 ml) olive oil
1 can (15 ounces, or 425 g) black beans
3/4 teaspoon ground cumin
1/4 teaspoon garlic salt
1 to 3 tablespoons (15 to 45 ml) water
Salt, to taste
2 slices of wheat bread
Hot sauce, for drizzling (optional)
Queso fresco, for garnish
2 large eggs, cooked sunny side up
Chopped fresh cilantro, for garnish
Add the olive oil to a medium-size saucepan over medium heat. Meanwhile, drain and
rinse the beans using a fine-mesh sieve. Once the oil is hot, add the cumin and garlic salt
and then add the beans. Using a masher, mash the beans until they become thick and
pastelike. Add just enough water to prevent the beans from drying out. Season with salt to
taste.
Toast the bread to your liking and divide the mashed beans among the slices. Splash a
little hot sauce over the beans and sprinkle with a bit of queso fresco.
Place 1 egg on each slice of toast and season with salt. Garnish with the freshly chopped
cilantro.
Yield: 2 servings
Brûléed Cinnamon Toast
There is a great debate on how to make the perfect slice of cinnamon toast. Some like their
toast to remain soft, while others prefer theirs a bit crunchy. I happen to be a part of the
crunchy camp, but I like using a slightly thicker slice of toast for this recipe because what
I really want is a crispy caramelized exterior, but a perfectly soft interior. This approach
might take some more time, but you end up with an absolutely delicious slice of cinnamon
toast.
6 tablespoons (85 g) unsalted butter, softened
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
Pinch of salt
5 slices of buttermilk or sourdough bread
3 1/2 tablespoons (46 g) sugar, divided
Preheat the oven to 350°F (180°C, or gas mark 4). Add the butter, cinnamon, nutmeg,
vanilla extract, salt, and 2 tablespoons (26 g) of sugar to a small bowl and mix until
combined. Butter each slice of bread on both sides and place on a baking sheet. Bake for 8
to 10 minutes or until lightly toasted.
Remove the slices from the oven and dust one side with 1/2 to 3/4 teaspoon of the sugar.
Return to the baking sheet. Turn on the broiler and broil each slice of toast until the sugar
caramelizes on both sides.
Yield: 5 servings
Garlic Green Beans and Parmesan
There are only a few ways that I like to prepare green beans, and this is a favorite of mine.
There are a few steps involved, but it leaves you with a crisp green bean that is full of
flavor. Piled over toast and garnished with Parmesan cheese, this recipe is sure to please.
6 1/2 ounces (185 g) green beans, ends trimmed
1 tablespoon (14 g) unsalted butter
1/2 of a shallot, thinly sliced into half-moons
Salt and pepper, to taste
4 slices of rosemary or sourdough bread
1 clove of garlic, cut in half
1/3 cup (67 g) whipped cream cheese
Arugula, for garnish
5 tablespoons (25 g) finely grated Parmesan cheese, for garnish

Fill a 3-quart (2.8 L) saucepan with water and bring to a boil over high heat. Prepare an
ice bath. Add the green beans to the boiling water and cook for 2 minutes. Remove from
the water and immediately plunge into the prepared ice bath. Leave the green beans in the
cold water until no longer warm and then remove and pat dry.
In a medium-size skillet over medium heat, melt the butter. Add the shallot and gently
sauté until tender, about 3 to 4 minutes, or until lightly browned. Increase the heat slightly,
add the green beans to the skillet, and cook for 3 minutes, seasoning with salt and pepper
to taste. Remove from the heat and set aside.
Toast the bread to your liking and rub a cut garlic clove half on each side of the bread.
Spread each slice with a layer of whipped cream cheese and top each with an equal
amount of green beans. Garnish with a small handful of arugula and finely grated
Parmesan cheese.
Yield: 4 servings
Honey-Roasted Parsnips
I don’t give parsnips the attention they deserve. I actually remember avoiding them as
much as possible whenever my mother made them, but they have since grown on me.
Parsnips are closely related to carrots and can be prepared in a very similar way. You can
choose to make them savory, but in this case I roast them with a bit of honey and fall
spices. I particularly like using a slice of wheat or raisin bread for this recipe, but use any
kind of bread you have on hand.
4 medium parsnips, peeled
1 1/2 tablespoons (30 g) honey, plus extra for drizzling
1 tablespoon (14 g) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch of salt
4 slices of honey wheat or squaw bread
3/4 cup (165 g) cottage cheese

Preheat the oven to 375°F (190°C, or gas mark 5). Slice each parsnip into fourths and set
aside. In a small saucepan over medium heat, melt the honey, butter, cinnamon, nutmeg,
and salt together, mixing to combine.
Place the parsnips on a baking sheet lined with parchment paper and drizzle the honey
mixture over the top, tossing to coat. Roast for 25 to 30 minutes or until the parsnips are
fork tender. Remove from the oven and allow to cool slightly.
Meanwhile, toast the bread to your liking. Divide the cottage cheese among the slices of
toast, followed by the roasted parsnips. Drizzle each slice of toast with honey before
serving.
Yield: 4 servings
Roasted Pear with Thyme
Roasted pears are practically a representation of all that is good during fall: rich fruit,
sweet maple syrup, aromatic thyme, and smooth vanilla. I like to prepare a batch of these
pears when I want a low-maintenance treat, and besides, the roasting process fills my
whole house with the aroma of fall.
2 tablespoons (40 g) maple syrup
1 tablespoon (14 g) unsalted butter, melted
1 teaspoon chopped fresh thyme
1/2 teaspoon vanilla bean paste
1 teaspoon lemon juice
Pinch of salt
1 large Anjou pear, peeled, cored, and cut into 16 slices
4 slices of wheat or multigrain toast
1/3 cup (80 g) crème fraîche
Ground cinnamon, for dusting
Preheat the oven to 375°F (190°C, or gas mark 5). In a small bowl, whisk together the
maple syrup, butter, freshly chopped thyme, vanilla bean paste, lemon juice, and salt.
Place the pear slices in a 2-quart (2 L) baking dish and drizzle with the maple syrup
mixture, tossing to coat. Roast for 30 minutes or until fork tender, basting the pears with
the juices once or twice throughout the cooking time. Remove from the oven and allow to
cool slightly.
Meanwhile, toast the bread to your liking and spread a layer of crème fraîche and a
dusting of cinnamon on each slice.
Top each slice with 4 pear slices and drizzle with any remaining juices.
Yield: 4 servings
Beet and Goat Cheese Salad
I love beets, and this recipe is a wonderful way to showcase their flavor. A natural crowd-
pleaser, this light and healthy roasted beet salad toast is ideal for intimate gatherings and
outdoor parties. Like every good appetizer should be, this toast is crisply refreshing and
packed with flavor.
1/2 cup (113 g) diced cooked beets
Small handful of arugula
2 tablespoons (16 g) chopped walnuts
3/4 to 1 teaspoon olive oil, plus more for brushing
1 teaspoon balsamic vinegar
Salt and pepper, to taste
8 to 10 French baguette slices, 1/4- to 1/2-inch (6 mm to 1.3 cm) thick
1/3 cup (50 g) crumbled goat cheese, for garnish

In a medium-size bowl, combine the cooked beets, arugula, and chopped walnuts. Drizzle
with the olive oil and balsamic vinegar, tossing to combine. Season with salt and pepper to
taste.
Preheat the oven to 375°F (190°C, or gas mark 5). Brush the baguette slices with olive oil
on both sides and place on a baking sheet lined with parchment paper. Toast for 8 to 10
minutes or until golden brown, flipping the baguette slices halfway through the cooking
time.
Divide the salad evenly among the toasted baguette slices, sprinkling a bit of crumbled
goat cheese over the top before serving.
Yield: 8 to 10 servings
◁ Curry Chicken Salad Tartine

I used to pick up a small serving of this salad at my local deli from time to time until I
found out how easy it is to make at home. I like making a batch at the beginning of the
week so I can have this toast for lunch when I’m short on time. This recipe is flavorful and
filling, and it is the perfect lunch whether you’re in a rush or not.
3 slices of sourdough or batard bread
3/4 cup (36 g) torn romaine lettuce
1 recipe Curry Chicken Salad (right)
3 tablespoons (27 g) chopped peanuts, toasted
3 tablespoons (18 g) chopped scallion, for garnish
Toast the bread to your liking and place a layer of romaine lettuce on each slice of toast.
Evenly divide the Curry Chicken Salad among the slices of toast.
Garnish each slice with the chopped peanuts and chopped scallions.
Yield: 3 servings
Curry Chicken Salad
3 tablespoons (45 g) Greek yogurt
2 tablespoons (28 g) mayonnaise
3/4 teaspoon curry powder
1 cup (140 g) diced chicken, cooked
1/3 cup (40 g) diced celery
1/4 cup (38 g) diced apple
3 tablespoons (27 g) raisins
Salt and pepper, to taste
In a medium-size bowl, mix together the Greek yogurt, mayonnaise, and curry powder
until smooth. Fold in the diced chicken, celery, apple, and raisins, seasoning with salt and
pepper to taste. If not using right away, store in the refrigerator in an airtight container.
Yield: 1 3/4 cups (340 g)
Mashed Sweet Potato and Marshmallows
You might look at this recipe and think, sweet potatoes on toast? Really? And I promise
you this is one of those recipes that will change your mind as soon as you try it. I found my
inspiration from the sweet potato casserole that always makes its appearance during
Thanksgiving. So if you’re like me and want to enjoy some great holiday meals for more
than just one day, this is for you!
1 pound (455 g) sweet potatoes, peeled and sliced into 1/4-inch (6 mm) disks
1 tablespoon (15 ml) olive oil
1 tablespoon (20 g) maple syrup, or more to taste
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch of salt
2 to 3 teaspoons (10 to 15 ml) milk
4 slices of wheat or multigrain bread
1/4 cup (112 g) dulce de leche spread
Handful of mini marshmallows

Preheat the oven to 350°F (180°C, or gas mark 4). Place the sweet potato slices on a
baking sheet lined with parchment paper and drizzle the olive oil over the top, tossing the
slices to coat. Roast for 25 to 30 minutes or until the slices are fork tender.
Carefully remove the slices and place in a medium-size bowl. With a fork or a masher,
mash the sweet potatoes until they form a thick paste.
Add the maple syrup, cinnamon, nutmeg, and salt and stir until well combined. If the
mixture seems dry, add a few splashes of milk. Set the mixture aside to cool slightly.
Toast the bread to your liking and spread a layer of dulce de leche spread on each slice.
Divide the mashed sweet potatoes among the slices of toast, garnishing with enough
marshmallows to cover the top of the toast. Place on a baking sheet lined with parchment
paper.
Turn on the broiler and place the baking sheet under the broiler; lightly toast the
marshmallows for 30 to 45 seconds or until slightly browned. Remove from the heat and
serve warm.
Yield: 4 servings
Sautéed Spinach and Egg
Spinach is wonderful addition to any slice of toast, especially when it’s sautéed. I like to
eat as many greens as I can, and this is an easy way to incorporate some fresh spinach
into my breakfast. I like to top this toast off with a soft-boiled egg, but feel free to cook
your egg however you like.
1 tablespoon (15 ml) grapeseed or olive oil
1 1/2 tablespoons (15 g) chopped shallot
1 clove of garlic, minced
5 ounces (140 g) spinach
Salt and pepper, to taste
2 slices of sourdough or semolina bread
2 medium soft-boiled eggs
Place the oil in a medium-size skillet and set over medium heat. Add the shallot and cook
for 1 minute and then add the minced garlic and cook until fragrant, about 30 seconds.
Add the spinach and cook until wilted. Season with salt and pepper to taste.
Toast the bread to your liking and divide the sautéed spinach between the slices of toast.
Cut the soft-boiled eggs in half and place 2 halves on each slice of toast.
Yield: 2 servings
Turkey and Cranberry Sauce Tartine
The day after Thanksgiving has always been special to me because it’s one of the rare
times when leftovers are actually delicious. Everything still tastes good, from the bread to
the turkey to—my personal favorite—homemade cranberry sauce. These are all the
ingredients you need to make some delicious post-Turkey day toast.
1 slice of multigrain or whole wheat bread
1 tablespoon (15 g) cream cheese, softened
2 tablespoons (32 g) Cranberry Sauce (right)
Small bunch of mixed greens
2 ounces (55 g) sliced turkey breast (about 2 slices)
Salt and pepper, to taste
Toast the bread to your liking and spread with a layer of cream cheese, followed by the 2
tablespoons (30 g) of the Cranberry Sauce. Add a layer of mixed greens, then the turkey
slices. Season with salt and pepper to taste.
Yield: 1 serving
Cranberry Sauce
3 cups (300 g) cranberries, fresh or frozen
Zest and juice of 1/2 of an orange
1/2 cup (115 g) packed brown sugar
1/4 teaspoon salt
1/2 cup (120 ml) water

To make the cranberry sauce: Place all the ingredients in a medium-size saucepan, stirring
to combine, and bring to a gentle simmer. Cook until thick, about 15 to 18 minutes,
stirring occasionally. Transfer to a bowl and allow to cool to room temperature before
transferring to the refrigerator to cool completely. Store in the refrigerator for up to a
week.
Yield: 2 cups (500 g)
◁ Prosciutto and Fig Jam

I am the kind of girl who loves sweet and salty combinations, and this toast recipe hits the
mark. The fig jam complements the saltiness in the most perfect way, all while layered up
on a piece of crunchy bread. I like to enjoy something like this when I’m craving a
substantial snack, and each time I wonder why I don’t eat this more often.
2 slices of shepherd’s or country bread
2 tablespoons (40 g) fig jam
3 tablespoons (48 g) ricotta cheese
2 large slices of prosciutto
Freshly ground pepper, to taste
Toast the bread to your liking and spread a layer of fig jam and ricotta cheese on each
slice. Top each slice of toast with a piece of prosciutto. Season with a bit of freshly ground
pepper before serving.
Yield: 2 servings
Balsamic Meatballs with Mozzarella
We all crave hearty meals every now and then, right? Meatballs are one of my go-to
comfort foods, and this open-faced sandwich always hits the spot. A warm, crispy
baguette, covered in marinara sauce, and garnished with just the right amount of melted
cheese: what’s not to like? This meal is a great dinner idea that doesn’t take long to put
together—or to completely devour, for that matter. Keep a fork and knife nearby, just in
case.
4 baguette slices, 4 x 3 inches (10 x 7.5 cm)
Butter, for spreading
1 1/2 cups (368 g) marinara sauce, heated
1 recipe Balsamic Meatballs (right)
4 slices of mozzarella cheese
Chopped fresh parsley, for garnish
Preheat the oven to 350°F (180°C, or gas mark 4). Butter each baguette slice, place on a
baking sheet lined with parchment paper, and toast for 8 to 10 minutes or until toasted to
your liking. Once toasted, remove from the oven and preheat the broiler. Top each slice of
toast with a few tablespoons of marinara sauce and place 3 meatballs on top. Spoon a bit
more marinara sauce over the top of the meatballs, followed by 1 slice of mozzarella
cheese.
Place the slices of toast back on the baking sheet and place under the broiler until the
cheese has melted, about 1 to 2 minutes. Remove from the heat, garnish with the freshly
chopped parsley, and serve right away.
Yield: 4 servings
Balsamic Meatballs
1 pound (455 g) ground beef
1/2 cup (60 ml) milk
1/4 cup (30 g) bread crumbs
1/4 cup (40 g) diced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons chopped fresh basil
2 garlic cloves, minced
1 1/2 tablespoons (23 ml) balsamic vinegar
1 large egg, lightly beaten
Preheat the oven to 375°F (190°C, or gas mark 5). In a large bowl, combine the milk and
the breadcrumbs and set aside. In another small bowl, whisk together the onions, salt,
pepper, oregano, chopped basil, minced garlic, balsamic vinegar, and egg.
Add the ground beef to the bowl with the breadcrumbs and then add the egg mixture.
Gently mix all ingredients until fully combined.
Shape about 12 equal golf ball–sized rounds and place on a baking sheet lined with
parchment paper. Bake for about 15 to 17 minutes or until the center is no longer pink.
Yield: 12 meatballs
◁ Croque Monsieur

For our honeymoon, John and I went to Paris, where we both enjoyed our first truly
authentic croque monsieur in its city of origin; it was pure bliss. As one of the most
famous tartines in existence, the croque monsieur is actually one of the inspirations for
this book, as it shows how a satisfying and intricate meal can be built off a single slice of
toast. Fresh ham, melted Gruyère, and rich béchamel coalesce and create a truly
memorable recipe.
4 slices of white bread
4 teaspoons (20 g) Dijon mustard
1 recipe Béchamel Sauce (right)
8 slices of ham
3 ounces (85 g) Gruyère cheese, thinly sliced
Chopped fresh parsley, for garnish
Toast the bread to your liking and spread 1 teaspoon (5 g) of the mustard on each slice.
Then divide half of the Béchamel Sauce among each slice of toast and layer each slice
with 2 slices of ham. Divide the remaining Béchamel Sauce over the ham and place a slice
of Gruyère cheese on each. Place on a baking sheet lined with parchment paper. Turn on
the broiler and broil the toast until the cheese melts. Garnish with the freshly chopped
parsley before serving.
Yield: 4 servings
Béchamel Sauce
1 tablespoon (14 g) unsalted butter
1 tablespoon plus 1 teaspoon (11 g) flour
1 cup (235 ml) milk, warmed
1/2 teaspoon salt
1/8 teaspoon ground pepper, or more to taste
1/8 teaspoon grated nutmeg
1/4 cup (20 g) finely grated Parmigiano-Reggiano cheese

Melt the butter in a saucepan over medium heat. Reduce the heat slightly and add the
flour. Cook the mixture for 2 minutes, whisking constantly. Slowly pour in the milk and
cook the mixture, whisking constantly, until it begins to boil. Once boiling, reduce the heat
slightly and allow to cook 1 to 2 minutes or until thick. Remove from the heat and whisk
in the salt, pepper, nutmeg, and Parmigiano-Reggiano cheese until well combined.
Yield: 1 cup (235 ml)
Tip
The Béchamel thickens as it cools, so be sure to use it right away.
◁ Baked Eggplant Tartine

When I was a little girl, I once begged my mom to buy me an eggplant because I was
convinced there was an egg yolk inside. She bought one for me, and to my disappointment,
we found nothing upon cutting it open but a solid interior. Yet my mom cured my
disappointment by cooking dinner with the eggplant, and I ended up loving it so much.
Since then, I’ve found that slicing up some eggplant, covering it with bread crumbs, and
baking it to crunchy and golden perfection is my favorite way to enjoy it. So this recipe is
basically my version of eggplant Parmesan, but on toast. Layers of hot marinara and
creamy mozzarella cheese create an open-faced sandwich that is perfect for dinner.
1 pound (455 g) eggplant
1/4 teaspoon kosher salt, plus more for sprinkling
1/2 cup (63 g) flour
1/4 teaspoon pepper
2 large eggs, beaten
2 cups (120 g) panko bread crumbs
1/4 cup (20 g) finely shredded Parmesan cheese
2 teaspoons dried oregano
2 tablespoons (28 g) softened unsalted butter
7 slices of rosemary or garlic bread
1 3/4 cups (429 g) marinara sauce, heated
1/2 cup (60 g) shredded mozzarella cheese
Chopped fresh parsley, for garnish
Cut the eggplant into 1/2-inch (1.3 cm) slices and sprinkle with a bit of kosher salt on both
sides. Place the eggplant slices on a paper towel and let sit for about 30 minutes.
Preheat the oven to 400°F (200°C, or gas mark 6). Gather together 3 medium-size bowls
and fill one with the flour and the kosher salt and pepper, another with the beaten eggs,
and the third with the panko bread crumbs, Parmesan cheese, and oregano.
Rinse the eggplant slices and pat dry. One by one, dip each slice into the flour mixture,
shaking off the excess. Then dip into the egg mixture, letting the excess drip off.
Finally, dip into the bread crumbs. Place the coated slices on a baking sheet lined with
parchment paper. Bake for 40 minutes, flipping each slice halfway through the cooking
time.
Turn the oven down to 350°F (180°C, or gas mark 4). Butter each slice of bread, place on
a baking sheet lined with parchment paper, and toast for 8 to 10 minutes or until toasted to
your liking. Once toasted, remove from the oven and preheat the broiler. Top each slice
with 3 tablespoons (45 g) of the marinara sauce and 2 slices of roasted eggplant.
Then top each slice with another tablespoon (15 g) of the marinara sauce and a sprinkling
of the mozzarella cheese; place back on the baking sheet and place under the broiler until
the cheese has melted, about 1 to 2 minutes. Remove from the heat, garnish with the
freshly chopped parsley, and serve immediately.
Yield: 7 servings
Index
A
almonds
Almond Butter and Date, 74
Cherry Compote and Mascarpone, 76–77
Quince Paste and Manchego, 153
apples
Apples and Cookie Butter, 24–25
Baked Brie and Apples, 59
Green Apples and Goat Cheese, 156
Sliced Apples and Caramel, 149
Artichokes, Tomatoes, and Cheese, 97
artisan bread, 15
arugula
Bacon, Tomato, and Avocado, 81
Roast Beef and Swiss Tartine, 51
Asparagus and Poached Eggs, 102–103
avocado
Avocado and Chile Flakes, 120
Avocado and Edamame, 125
Avocado Feta Spread, 131
Bacon, Tomato, and Avocado, 81
Boiled Eggs and Avocado, 68
Egg-in-a-Hole, 151
Green Goddess Tartine, 131
Grilled Cebollitas and Avocado, 145
B
bacon
Bacon, Tomato, and Avocado, 81
Sautéed Brussels Sprouts and Bacon, 84–85
banana: Peanut Butter and Banana, 34
beans
Black Beans and Egg, 162–163
Garlic Green Beans and Parmesan, 165
Whipped Cannellini Spread and Fresh Spinach, 61
Béchamel Sauce, 181
bee pollen, 24
beef, Balsamic Meatballs with Mozzarella, 178–179
beets
Beet and Goat Cheese Salad, 169
Raw Beets and Goat Cheese, 54
berries
Honeyed Tahini and Blackberries, 106
Mascarpone and Berries, 115
Raspberries and Chocolate, 111
Roasted Mixed Berry Jam, 124
Turkey and Cranberry Sauce Tartine, 175
Whipped Lemon Curd and Summer Berries, 108–109
Whipped Ricotta and Blueberries, 136–137
Black Beans and Egg, 162–163
blackberries, Honeyed Tahini and Blackberries, 106
Blood Oranges and Honeyed Ricotta, 26
blueberries
Mascarpone and Berries, 115
Whipped Ricotta and Blueberries, 136–137
bread
artisan, 15
classic sandwich, 15
types of, 12–15
brie
Baked Brie and Apples, 59
Grilled Peaches and Brie, 137
broccoli, Roasted Broccoli and Spicy Garlic Hummus, 56–57
broiler technique, 17
Brussels Sprouts and Bacon, Sautéed, 84–85
burrata
Blistered Tomatoes and Burrata, 142
Pea Pesto and Burrata, 87
Peaches and Burrata with Balsamic Glaze, 128–129
Roasted Fennel and Burrata, 88–89
butter, 16
Honey Butter, 47
Butternut Squash and Goat Cheese, Roasted, 44
C
cannellini beans
Cannellini Bean Spread, 61
Whipped Cannellini Spread and Fresh Spinach, 61
caramel, Sliced Apples and Caramel, 149
Caramelized Onions and Swiss Cheese, 62–63
Carrots and Hummus, Roasted, 101
Cauliflower and Tzatziki, Roasted, 94–95
cheese
Artichokes, Tomatoes, and Cheese, 97
Baked Brie and Apples, 59
Baked Eggplant Tartine, 182–183
Balsamic Meatballs with Mozzarella, 178–179
Beet and Goat Cheese Salad, 169
Blistered Tomatoes and Burrata, 142
Blood Oranges and Honeyed Ricotta, 26
Caramelized Onions and Swiss Cheese, 62–63
Cherry Compote and Mascarpone, 76–77
Chicken and Goat Cheese Tartine, 69
Cream Cheese and Orange Marmalade, 41
Croque Monsieur, 181
Figs and Mascarpone, 148
 Fresh Ricotta and Olive Oil, 26
Grape Salad with Ricotta Cheese, 118–119
Greek Toast, 140–141
Green Apples and Goat Cheese, 156
Grilled Peaches and Brie, 137
Grilled Zucchini and Halloumi, 117
Honey-Roasted Parsnips, 166
Maple-Roasted Plums with Mascarpone, 134–135
Open-Faced Pastrami Reuben, 96
Panfried Kale and Eggs, 98–99
Pea Pesto and Burrata, 87
Peaches and Burrata with Balsamic Glaze, 128–129
Pepperoni and Garlic Crostini, 48–49
Persimmons and Honeyed Ricotta, 22–23
Pineapple and Cottage Cheese, 98
Quince Paste and Manchego, 153
Raw Beets and Goat Cheese, 54
Ricotta, Honeydew, and Prosciutto, 118
Ricotta and Lemon-Zested Pea Shoots, 72–73
Roast Beef and Swiss Tartine, 51
Roasted Butternut Squash and Goat Cheese, 44
Roasted Carrots and Hummus, 101
Roasted Fennel and Burrata, 88–89
Rosemary-Roasted Grapes and Ricotta, 154–155
Salami and Havarty, 33
cherries
Cherries and Labneh, 127
Cherry Compote and Mascarpone, 76–77
chicken
Chicken and Goat Cheese Tartine, 69
Curry Chicken Salad Tartine, 170–171
Shredded Chicken and Eggs, 161
chickpeas
Crispy Chickpeas and Ricotta, 160
Roasted Broccoli and Spicy Garlic Hummus, 56–57
Roasted Carrots and Hummus, 101
Shaved Cucumber and Shive Hummus, 112–113
Chipotle Cream, 36
chocolate
Chocolate, Coconut, and Pistachios, 81
Raspberries and Chocolate, 111
S’more Toast, 132
Strawberry and Chocolate Hazelnut Spread, 83
Chorizo and Scrambled Egg, Spicy, 36–37
Cinnamon Toast, Brûléed, 164–165
classic sandwich bread, 15
coconut
Chocolate, Coconut, and Pistachios, 81
Coconut Whipped Cream, 114
Mango and Coconut Whipped Cream, 114
Cookie Butter, Apples and, 24–25
corn, Grilled Zucchini and Halloumi, 117
cottage cheese
Honey-Roasted Parsnips, 166
Pineapple and Cottage Cheese, 98
cranberries
Cranberry Sauce, 175
Turkey and Cranberry Sauce Tartine, 175
cream cheese
Cream Cheese and Orange Marmalade, 41
Rhubarb Compote and Whipped Cream Cheese, 82
Smoked Salmon and Fennel, 75
Strawberry Cream Cheese Toast, 78–79
crème fraîche
 Pear Compote and Crème Fraîche, 58
Roasted Pear with Thyme, 167
Strawberries and Crème Fraîche, 66
Watermelon Radishes and Crème Fraîche, 30–31
Croque Monsieur, 181
Crostini, Pepperoni and Garlic, 48–49
cucumber
Greek Toast, 140–141
Green Goddess Tartine, 131
Shaved Cucumber and Shive Hummus, 112–113
D
dates: Almond Butter and Date, 74
E
Edamame, Avocado and, 125
Eggplant Tartine, Baked, 182–183
eggs
Asparagus and Poached Eggs, 102–103
Black Beans and Egg, 162–163
Boiled Eggs and Avocado, 68
Egg-in-a-Hole, 151
Kale Scramble, 158–159
Mushroom and Thyme Scramble, 92
Panfried Ham and Eggs, 38
Panfried Kale and Eggs, 98–99
Pico de Gallo Eggs, 121
Sausage and Egg Tartine, 28
Sautéed Brussels Sprouts and Bacon, 84–85
Sautéed Rainbow Chard and Tomatoes, 52–53
Shredded Chicken and Eggs, 161
Spicy Chorizo and Scrambled Egg, 36–37
Spinach and Leek Scramble, 39
Turmeric Egg Salad Tartine, 91
 Warm Lentils and Crispy Pancetta, 42–43
F
fennel
Roasted Fennel and Burrata, 88–89
Smoked Salmon and Fennel, 75
feta cheese
Avocado Feta Spread, 131
Greek Toast, 140–141
Roasted Carrots and Hummus, 101
figs
Figs and Mascarpone, 148
Prosciutto and Fig Jam, 176–177
fish. See seafood
G
garlic
Garlic Green Beans and Parmesan, 165
Pepperoni and Garlic Crostini, 48–49
Roasted Broccoli and Spicy Garlic Hummus, 56–57
goat cheese
Beet and Goat Cheese Salad, 169
Chicken and Goat Cheese Tartine, 69
Green Apples and Goat Cheese, 156
Raw Beets and Goat Cheese, 54
Roasted Butternut Squash and Goat Cheese, 44
grapes
Grape Salad with Ricotta Cheese, 118–119
Rosemary-Roasted Grapes and Ricotta, 154–155
grapeseed oil, 16
Greek Toast, 140–141
Green Goddess Tartine, 130–131
grill technique, 17
H
Halloumi, Grilled Zucchini and, 117
Ham and Eggs, Panfried, 38
hazelnuts
Figs and Mascarpone, 148
Strawberries and Crème Fraîche, 66
Strawberry and Chocolate Hazelnut Spread, 83
Honey Butter, 47
honeydew melon, Ricotta, Honeydew, and Prosciutto, 118
Honeyed Tahini and Blackberries, 106
Honey-Roasted Parsnips, 166
hummus
Greek Toast, 140–141
Roasted Broccoli and Spicy Garlic Hummus, 56–57
Roasted Carrots and Hummus, 101
Shaved Cucumber and Shive Hummus, 112–113
K
kale
Kale Scramble, 158–159
Panfried Kale and Eggs, 98–99
kalonji, 54
kiwi, Vanilla Bean Greek Yogurt and Kiwi, 35
L
Leek Scramble, Spinach and, 39
Lemon Curd and Summer Berries, Whipped, 108–109
Lentils and Crispy Pancetta, Warm, 42–43
M
macadamia nuts, Pineapple, Mint, and Mascarpone, 139
Manchego, Quince Paste and, 153
Mango and Coconut Whipped Cream, 114
Maple Raisin Bread with Walnuts, 153
marshmallows
Mashed Sweet Potatoes and Marshmallows, 172–173
 S’more Toast, 132
mascarpone
Cherry Compote and Mascarpone, 76–77
Figs and Mascarpone, 148
Maple-Roasted Plums with Mascarpone, 134–135
Mascarpone and Berries, 115
Pineapple, Mint, and Mascarpone, 139
Meatballs with Mozzarella, Balsamic, 178–179
melon, Ricotta, Honeydew, and Prosciutto, 118
mint, Pineapple, Mint, and Mascarpone, 139
mozzarella
Artichokes, Tomatoes, and Cheese, 97
Baked Eggplant Tartine, 182–183
Balsamic Meatballs with Mozzarella, 178–179
Pepperoni and Garlic Crostini, 48–49
Mushroom and Thyme Scramble, 92
N
nigella, 54
nuts
See also specific types
toasting, 16
O
oils, 16
olive oil, 16
Fresh Ricotta and Olive Oil, 26
olives, Greek Toast, 140–141
onions
Caramelized Onions and Swiss Cheese, 62–63
Greek Toast, 140–141
Grilled Cebollitas and Avocado, 145
Pickled Onions, 72–73
oranges
 Blood Oranges and Honeyed Ricotta, 26
Cream Cheese and Orange Marmalade, 41
oven technique, 17
P
pancetta, Warm Lentils and Crispy Pancetta, 42–43
pantry items, 16
Parmesan
Baked Eggplant Tartine, 182–183
Garlic Green Beans and Parmesan, 165
Parmesan-Roasted Tomatoes and Pesto, 126–127
Parsnips, Honey-Roasted, 166
Pastrami Reuben, Open-Faced, 96
peaches
Grilled Peaches and Brie, 137
Peaches and Burrata with Balsamic Glaze, 128–129
Peanut Butter and Banana, 34
peanuts
Curry Chicken Salad Tartine, 170–171
Sliced Apples and Caramel, 149
pears
Pear Compote and Crème Fraîche, 58
Roasted Pear with Thyme, 167
Sliced Pears with Honey Butter, 47
Sunflower Butter and Pear, 152
peas
Pea Pesto and Burrata, 87
Ricotta and Lemon-Zested Pea Shoots, 72–73
Pepperoni and Garlic Crostini, 48–49
Persimmons and Honeyed Ricotta, 22–23
pesto
Parmesan-Roasted Tomatoes and Pesto, 126–127
Pea Pesto and Burrata, 87
Pico de Gallo Eggs, 121
pine nuts, Roasted Fennel and Burrata, 88–89
pineapple
Pineapple, Mint, and Mascarpone, 139
Pineapple and Cottage Cheese, 98
pistachios, Chocolate, Coconut, and Pistachios, 81
Plums with Mascarpone, Maple-Roasted, 134–135
pomegranate seeds
Blood Oranges and Honeyed Ricotta, 26
Pear Compote and Crème Fraîche, 58
prosciutto
Prosciutto and Fig Jam, 176–177
Ricotta, Honeydew, and Prosciutto, 118
Q
queso fresco, 36
Quince Paste and Manchego, 153
R
radishes
Avocado and Edamame, 125
Boiled Eggs and Avocado, 68
Ricotta and Lemon-Zested Pea Shoots, 72–73
Turmeric Egg Salad Tartine, 91
Watermelon Radishes and crème fraîche, 30–31
Rainbow Chard and Tomatoes, Sautéed, 52–53
raspberries
Mascarpone and Berries, 115
Raspberries and Chocolate, 111
Roasted Mixed Berry Jam, 124
Whipped Lemon Curd and Summer Berries, 108–109
Rhubarb Compote and Whipped Cream Cheese, 82
ricotta
Blood Oranges and Honeyed Ricotta, 26
 Crispy Chickpeas and Ricotta, 160
Fresh Ricotta and Olive Oil, 27
Grape Salad with Ricotta Cheese, 118–119
Mushroom and Thyme Scramble, 92
Panfried Kale and Eggs, 98–99
Persimmons and Honeyed Ricotta, 22–23
Prosciutto and Fig Jam, 176–177
Ricotta, Honeydew, and Prosciutto, 118
Ricotta and Lemon-Zested Pea Shoots, 72–73
Rosemary-Roasted Grapes and Ricotta, 154–155
Whipped Ricotta and Blueberries, 136–137
Roast Beef and Swiss Tartine, 51
Rosemary-Roasted Grapes and Ricotta, 154–155
S
Salami and Havarti, 33
Salmon and Fennel, Smoked, 75
salts, finishing, 16
sausage
Sausage and Egg Tartine, 28
Spicy Chorizo and Scrambled Egg, 36–37
seafood
Smoked Salmon and Fennel, 75
Tuna Salad Tartine, 71
skillet technique, 17
Smoked Salmon and Fennel, 75
S’more Toast, 132
spinach
Sautéed Spinach and Egg, 174
Spinach and Leek Scramble, 39
Whipped Cannellini Spread and Fresh Spinach, 61
squash, Roasted Butternut Squash and Goat Cheese, 44
strawberries
 Mascarpone and Berries, 115
Roasted Mixed Berry Jam, 124
Strawberries and Crème Fraîche, 66
Strawberry and Chocolate Hazelnut Spread, 83
Strawberry Cream Cheese Toast, 78–79
Whipped Lemon Curd and Summer Berries, 108–109
Sunflower Butter and Pear, 152
Sweet Potatoes and Marshmallows, Mashed, 172–173
Swiss cheese
Caramelized Onions and Swiss Cheese, 62–63
Open-Faced Pastrami Reuben, 96
Roast Beef and Swiss Tartine, 51
T
Tahini and Blackberries, Honeyed, 106
toaster technique, 17
toasting techniques, 17
tomatoes
Artichokes, Tomatoes, and Cheese, 97
Bacon, Tomato, and Avocado, 81
Blistered Tomatoes and Burrata, 142
Greek Toast, 140–141
Green Goddess Tartine, 131
Heirloom Tomato Tartine, 122–123
Parmesan-Roasted Tomatoes and Pesto, 126–127
Roast Beef and Swiss Tartine, 51
Sautéed Rainbow Chard and Tomatoes, 52–53
Tuna Salad Tartine, 71
Turkey and Cranberry Sauce Tartine, 175
Turmeric Egg Salad Tartine, 91
tzatziki, 94–95
V
Vanilla Bean Greek Yogurt and Kiwi, 35
W
walnuts
Almond Butter and Date, 74
Baked Brie and Apples, 59
Beet and Goat Cheese Salad, 169
Grape Salad with Ricotta Cheese, 118–119
Maple Raisin Bread with Walnuts, 153
Peanut Butter and Banana, 34
Persimmons and Honeyed Ricotta, 22–23
Sliced Pears with Honey Butter, 47
Watermelon Radishes and Crème Fraîche, 30–31
Whipped Cream, Coconut, 114
Y
yogurt
Roasted Cauliflower and Tzatziki, 94–95
Vanilla Bean Greek Yogurt and Kiwi, 35
Z
Zucchini and Halloumi, Grilled, 117
Acknowledgments
This book would not have been possible without my husband John, to whom I am infinitely
indebted. I also want to thank my family, who constantly supported me in whatever way
they could. Throughout this whole process, I have always found enriching encouragement
from all my friends, and I am deeply thankful for them.
Lastly, I want to thank Jonathan Simcosky, who first invited me to explore the realm of
toast and who helped me produce this book.
About the Author
Kristan Raines was only a little girl when
she discovered the joy of baking, and it has
remained a passion of hers ever since.
She is the creator of The Broken Bread,
which has been nominated for Saveur’s
Best Food Blog Awards twice, and is a
place where she shares her love for
seasonal baking and cooking. Kristan has
always found food to be a source of joyful
activity and fruitful conversation in her life,
and she never grows tired of its ability to
bring people together and create lasting memories.
She currently lives in Seattle with her lovely husband and works as a freelance recipe
developer, food stylist, and photographer.
Also Available

Kitchen Workshop—Pizza
978-1-59253-883-6
Homemade Sausage
978-1-63159-073-3
 Global Meatballs
978-1-5923-954-3
To my beloved husband John.
Thank you for your love, encouragement, and endless support.
© 2016 by Quarto Publishing Group USA Inc.
Text © 2016 Quarto Publishing Group USA
Photography © 2016 Kristan Raines
First published in the United States of America in 2016 by Quarry Books, an imprint of Quarto Publishing Group USA
Inc.
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
QuartoKnows.com
Visit our blogs at QuartoKnows.com
All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright
owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned,
and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise,
arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with
information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing
information in a subsequent reprinting of the book.
Digital edition published in 2016
Digital edition: 978-1-62788-839-4
Hardcover edition: 978-1-63159-077-1
Library of Congress Cataloging-in-
Publication Data
Raines, Kristan, author.
Toast : tartine, crostini, and open-faced sandwiches / Kristan Raines.
pages cm
ISBN 978-1-63159-077-1 (hardback) — ISBN 978-1-62788-839-4 (digital edition)
1. Toast (Bread) I. Title.
TX769.R285 2015
641.81’5—dc23
2015025886
Design: Timothy Samara
Cover Image: Kristan Raines