Stephanie Tassone
Butter and jelly? Puh-lease. These five unique toast toppings are the best thing since, well, sliced bread. Plus, they’re almost too pretty to eat… almost. All you need is a hearty loaf of your favorite bread, a few key ingredients, a blender, and a big appetite.
Source: https://blog.hellofresh.com/eat/5-toast-toppings-2/
*Why we love it: *
Americans have been whipping cream cheese into frostings and lathering it onto bagels since a dairyman by the name of William Lawrence developed it back in 1872. It’s smooth and irresistibly creamy, comes equipped with a mild tangy flavor, and is often jazzed up with herbs, dried fruit, or spices. But for this toast, simplicity is the name of the game.
How to make it: No recipe necessary. Just spread on a generous layer of cream cheese before adding a few sliced tomatoes, torn basil, finely chopped chives, and a dusting of salt and pepper.
READ MORE: How to Store Fresh Herbs & Veggies
The thicker the bread, the better. After all, you need a sturdy slice to support the weight of those toppings.
Do not, we repeat, do NOT cut off the crusts. Not only is that part nutrient-dense, but it’s downright delish.
When it comes to spreads, resist the urge to overload. You should still be able to spot the edges.
Speaking of spreads, there’s no such thing as too many choices. Anyone who says that is lying. Don’t listen.
Toast is appropriate fare any time of the day, so feel free to nosh on these beauties for breakfast, make them for lunch, chow down on them as a snack, or incorporate them into dinner. Late-night snacks are also highly recommended.
Preparing toast is as easy, fun, and simple as eating it. That’s non-negotiable.
Anyone, and we mean anyone, can pull these off. Keep the toasting to the adults, but let those little sous chefs slather on the spreads and add the toppings.
When someone says toast, RUN (don’t walk).
What are you waiting for? It’s officially time to toast to the weekend with these five ingenious topping combos. Ready, set, GO!
Why we love it:
When tomatoes are slowly dried in the sun, the result is sweet, deep red, slightly chewy, and flavor-packed. Although you’ll normally find sun-dried tomatoes tossed into salads, sauces, and sandwiches, they also make for an unbelievable spread. But don’t just take our word for it. Try it out yourself!
*How to make it:
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Just blend 1 cup of them with 1/2 cup olive oil, 1 teaspoon chili flakes, and 2 cloves garlic. Garnish with chopped parsley, and proceed to devour.
*Why we love it:
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Beets top the list of our favorite root vegetables thanks to their brain-boosting properties, stunning deep red hue, and versatility. They can be spiralized into veggie noodles, roasted and tossed into salads, or even blended into brownies (yes, brownies!). But today, we’re busting out the blender.
*How to make it:
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Toss 1 cup cooked beets into the blender with 1/4 cup olive oil, 1/4 cup tahini, and a pinch of salt and pepper for a spread that that’s thick but not too thick. In other words, perfection. All it needs is a dusting of finely chopped parsley for good measure.
*Why we love it:
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When most people think green veggies, they imagine broccoli, asparagus, leafy greens, and Brussels sprouts. But it’s about time green peas got in on the action. Not only do they rival their veg counterparts in flavor, but they also don’t disappoint in the nutrition department. In fact, just one cup comes with 46% of the recommended daily intake of bone-strengthening vitamin K and a whopping 8g plant-based protein. Although these sweet gems are in peak season during the spring, they can be found canned all year round. In fact, we have a feeling they’re hiding somewhere in the depths of your pantry right now. Go ahead- take a look, then immediately whip up this creamy spread.
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How to make it:
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Blend 1 cup cooked peas, 1/4 cup veggie stock, salt, and pepper. Layer it on toast and top with crumbled feta cheese, cooked whole peas, and chopped mint.
*Why we love it:
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For a successful Taco Tuesday, all you need is a dollop of sour cream. ONE DOLLOP. But of course the grocery store only sells an 8 oz container, so the question is: do you forgo the creamy stuff on your quesadilla or buy the whole thing in a heroic attempt to save your Mexican fiesta? Umm, I think we all know what the answer is.
But eventually, that jar will make its way to the back of your refrigerator shelf never to be seen again. Until, of course, it expires and you have to throw it away. Don’t let that happen! This creamy spread deserves way more love and attention than that, especially considering how divine it tastes on toast.
*How to make it:
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Step 1: spread on that sour cream. Step 2: Add a little more (c’mon, you know you want to). Step 3: Top with sauteed mushrooms. Step 4: Add a pinch of salt, pepper, and cumin. Step 5: Take a BIG bite.
Don’t stop now – you’re on a roll! Keep the toast streak going with these combos:
Greek yogurt, berries, and slivered almonds
Hummus, shaved carrots, and raisins
Nut butter and banana slices
Re-fried beans, a hard boiled egg, and cilantro
Ricotta, apple slices, and honey
Butter, thinly sliced radishes, and flaky sea salt
Ricotta and roasted red peppers
For even more spreadable inspiration, check out these four colorful hummus recipes and this dreamy avocado toast. And if you’re feeling extra creative, ditch the bread all together and opt for sweet potatoes instead. Two words for you: Life. Changing.
