10 Ways to Have Toast for Dinner. Crispy, crunchy, slathered in butter and jam, or dipped in a runny egg yolk --- let's face it: toast is pretty much the perfect food.
But why should breakfast get all the glory? Topped with some ricotta and fresh herbs, toast can be a beautiful, elegant appetizer -- or, with eggs, or mushrooms, or fish, it can be a full-on dinner. Here are ten of our favorite non-breakfast toast recipes. Smoked Salmon on Mustard-Chive and Dill Butter Toasts by Kukla. Toasted Goat Cheese Crostini with Basil and Red Onion Jam recipe on Food52.com. Grilled Garlic Toast. Merrill's baby Clara has quite the appetite -- and it's all Merrill can do to keep up.
Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray. Today: Merrill fires up the grill to make...toast. This summer (heatwave be damned) we've been trying to make as much use of the grill as possible, and not just for burgers. A lot of the things we cook on the grill aren't ideal for an 18-month-old -- steak, sausages with peppers and onions, fish tacos -- but others work nicely. Grilled marinated zucchini, for example, is great to have around and the texture is easy on little mouths. One of the newer staples of my grilling repertoire is garlic toasts, now loved by the whole family. Grilled Garlic Toast recipe on Food52.com. Author Notes: One of the newer staples of my grilling repertoire is garlic toasts, now loved by the whole family.
Clara has long been fond of both garlic and toast, so for her it's a match made in heaven. For us, it's a simple side that pairs with pretty much any dish and can be topped with everything from ricotta to sliced tomatoes to grilled vegetables. (less)Author Notes: One of the newer staples of my grilling repertoire is garlic toasts, now loved by the whole family. Clara has long been fond of both garlic and toast, (…more) - Merrill Stubbs Makes 6 pieces of toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved Heat the grill to medium-high (or use a grill pan if you're cooking indoors).
Mushrooms on Toast recipe on Food52.com. Bruschetta with Ricotta, Honey and Lemon Zest recipe on Food52.com. Author Notes: I should probably be embarrassed by the following admission, but I'm not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors d'oeuvre more than once.
The reason I'm not embarrassed? This particular hors d'oeuvre is, quite simply, good enough to eat every night. I'll admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread that's rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. It's addictive. A couple of things are key to the success of this simple recipe.
Serves 8 to 10 as a pre-dinner treat. Smoked Salmon on Mustard-Chive and Dill Butter Toasts recipe on Food52.com. Provençal Tuna Melt recipe on Food52.com. Author Notes: Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . .
I've grouped some of the flavors that remind me most of Provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day I can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one. (less)Author Notes: Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . . I've grouped some of the flavors t (…more) - boulangere Food52 Review: This isn't your standard greasy diner version of a tuna melt.
Serves 2 This recipe is a Community Pick! Celery Salad and Cheese on Toast recipe on Food52.com. Author Notes: I'm a 70s kid.
Celery was on every hors d'oeuvres table at every boozy party, on every Super Bowl spread, in every snack bag. I have a fondness for its crude snap, its genuine humbleness. At Prune, in New York City, Gabrielle Hamilton has served celery salad for years. There's not much to it, and I've sort of made up my version, which I hope does justice to hers. And she pairs the crunchy, rough-around-the-edges salad with a toast topped with a large slab of Cambozola. Serves 4 for lunch.