The toast that started this whole compilation of toast ‘recipes’ is the one that looks like, well, nothing, in the photographs. We were in Spain a little over two years ago and we had what I later learned was called Pa amb tomàquet for breakfast. It was so simple: a delicious, thick, piece of toast rubbed with tomato and topped with a bit of salt and some good quality olive oil. There’s also a version that slathers tomato puree onto the toast but this is the Catalan version. All you have to do is rub the halved tomato straight onto the bread and the bread soaks up all of the sweet tomato juices. Sprinkle with some coarse salt and good quality olive oil and you have a home run, guaranteed. There is no reason not to re-create it at home. You can also add a bit of garlic rubbed on the toast for an extra punch but it is not necessary. The only thing to keep in mind is that you should have a sturdy piece of bread so that you can rub the garlic and tomato ferociously and not have it fall apart. (I made some whole wheat no-knead bread in this case.)
So, I have been sitting on this ‘recipe’ for over two years now, what made me want to share it now? Well, I received a lovely gift from a friend which can also only be eaten on toast: chocolate sprinkles. I was introduced to the amazingness of sprinkles on toast by my old Dutch flatmate. I was very skeptical (to say the least) about how great these sprinkles could be, but I have to say, once I tried it I was completely converted. It is unlike any other chocolate-on-bread combination that I have had before. The sprinkles stay crunchy but also kind of melt into the toast at the same time. I am pretty sure not all types of sprinkles would work here and although I did receive these as a gift straight from the Netherlands, I have seen them (and purchased them) in Canada, so if you do see them grab a box and enjoy!
Other than that, the two other ‘toasts’ are much more substantial and are often on my lunch rotation. Avocado on toast is an obvious one and I eat it the most often. The addition of some radishes and lime are perfect. The mushrooms and egg (and herbs, they are so important!) is the most filling of them all. I have made pasta with the same flavour profile and it never fails me.
Smash avocado onto toast
Layer on radishes
Season with salt and lime
Bring a small pot of water to a boil
Boil egg for about 5 minutes
Rinse under cold water and peel
In a small pan, heat up olive oil.
Saute mushrooms, garlic, rosemary, sage, salt, pepper and chilli flakes.
Layer mushrooms, cheese and egg.
Rub a piece of toast with halved garlic clove
Rub toast with halved tomato (the more vigorously you rub, the more tomato-ey goodness will transfer)
Season with some salt and drizzle with good quality olive oil
Butter a piece of toast (optional)
Sprinkle sprinkles on a hot piece of toast
Sprinkles will be crunchy and melty at the same time.