It’s as easy as sliced — well, you know
We’re getting better and better at putting things on toast, a culinary category that’s hard to beat for its versatility. Bonnie S. Benwick has several different ways — savoury, sweet and somewhere in between.
ROASTED TOMATOES AND AVOCADO ON TOAST
Serves: 2-3 2 or 3 juicy Roma tomatoes, cut in half lengthwise Olive oil Kosher salt Freshly ground black pepper Flesh of 1 ripe avocado (on the small side) 2 tbsp (30 mL) fresh lime juice Pinch sweet Spanish smoked paprika (pimenton) or Aleppo pepper 2 or 3 tbsp (30-45 mL) tomato jam (or no-sugar apricot preserves) 2 slices sturdy, thick multi-grain or rye bread, toasted Watercress or pea shoots
1. Preheat toaster oven to 425 F (220 C). Line small baking pan with aluminum foil.
2. Arrange tomatoes, cut side up, on baking pan. Drizzle with oil and season lightly with salt and pepper.
3. Roast for 25 to 30 minutes, or until softened and a bit toasted at the edges.
4. Combine the avocado, lime juice, paprika and a small pinch of salt in a medium bowl. Mash to a coarse consistency with a fork.
5. Spread 1 tbsp (15 mL) jam on each, then avocado mixture. Top with roasted tomatoes and greens. Adapted from a recipe at olivemagazine.com. The Washington Post
MUSHROOM TOAST
Serves: 2 to 4 3 tbsp (45 mL) olive oil 2 large, thick slices sourdough 2 cloves garlic, cut in half 1 tbsp (15 mL) salted butter 6 oz (170 g) beech mushrooms, separated into pieces Leaves from 2 or 3 sprigs thyme, chopped 1/4 cup (60 mL) Sancerre wine 1/2 to 3/4 cup (125-180 mL) heavy cream 2 tbsp (30 mL) creme fraiche Sea salt Freshly ground black pepper 1/2 to 1 tsp (2.5-5 mL) finely grated lemon zest
1. Heat a grill pan over high heat. Use 2 tbsp (30 mL) of the oil to brush both sides of each slice of bread, then place in the pan. Toast on both sides until golden.
2. Transfer to a plate and immediately rub with the cut sides of half the garlic.
3. Heat butter and 1 tbsp (15 mL) of oil in a medium skillet over medium heat. Add remaining garlic, mushrooms and most of the thyme leaves. Cook for about 5 minutes, stirring a few times.
4. Stir in the Sancerre. Cook for about 3 minutes until the liquid has reduced. Stir in the cream to taste, and cook for about 3 minutes, stirring. Remove from heat.
5. Stir in the creme fraiche, then season with salt and pepper.
6. Place a piece of toast on each plate. Divide mushroom mixture between them. Sprinkle with remaining thyme leaves, a little salt and lemon zest, to taste. Adapted from Simple Fare Spring/ Summer: A Guide to Everyday Cooking and Eating, by Karen Mordechai (Abrams, 2017).