Lately, my work schedule has been pretty hectic, leaving me with few days off, and little energy to cook on those days off. So, in fact, toast is about all I have motivation for these days. But, it's also summer, and the produce in the markets is so lovely and inspiring. The herbs in my little garden plot are lush and vibrant. I may only be up to making toast these days, but I can still have fun with seasonality and great ingredients.
The following recipes are great as a light lunch, mid afternoon snack, or can also be served as crostini for an appetizer or canape for entertaining. I hope you enjoy!
Arugula, Goat Cheese, and Raspberry Toast
This first recipe was inspired by the beautiful golden raspberries I found at the grocery store a few weeks ago.
Serves 4
4 slices of crusty bread, such as sourdough, Italian, or French boule
Extra virgin olive oil, to drizzle
Kosher salt and black pepper
4 ounces soft goat cheese
2 tablespoons finely chopped chives
2 cups arugula
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ cup fresh raspberries
chive blossoms or additional chopped chives for garnish
Fleur de sel for garnish
Preheat the oven to 350 F.
Arrange the bread slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake until toasted and golden brown, about 10 to 15 minutes. Remove from the oven and allow to cool
Spread a layer of goat cheese on top of each of the toasted bread slices and sprinkle with chopped chives. Place the arugula in a small bowl and toss with the olive oil and lemon juice. Sprinkle with salt and black pepper. Top each piece of toast with some of the dressed arugula, followed by some of the raspberries. Garnish with chive blossoms and sprinkle with fleur de sel. Serve.
Tuna and Chickpea Salad Toast
Be sure to use a good Italian canned tuna in olive oil for this dish. The flavor is really superior to the typical canned tuna in water.
Serves 6
6 slices of crusty bread, such as sourdough, Italian, or French boule
Extra virgin olive oil, to drizzle
Kosher salt and black pepper
1 large shallot, finely diced
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme
Kosher salt and black pepper
15 ounce can of chickpeas, drained
1 cup diced English or Persian cucumber
1/3 cup sliced cherry tomatoes
1 tablespoon capers, drained
10 ounces tuna in oil, drained
chopped chives to garnish
Preheat the oven to 350 F.
Arrange the bread slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake until toasted and golden brown, about 10 to 15 minutes. Remove from the oven and allow to cool
Mix together the shallot, mustard and vinegar in a small bowl. Slowly whisk in the olive oil. Mix in the thyme and season with salt and pepper. Set aside
Mix together the chickpeas, cucumber, tomatoes, capers and tuna in a medium bowl, being careful to not break up the tuna too much. Pour the sherry vinaigrette over the tuna mixture, and gently stir to combine.
Spoon the tuna salad onto the toasted bread slices, garnish with the chives and serve.
Peach, Prosciutto, and Mozzarella Toast
Apricots and nectarines also make a great topping for this toast. And if you don't have easy access to prosciutto, try crispy bacon instead.
Serves 4
4 slices of crusty bread, such as sourdough, Italian, or French boule
Extra virgin olive oil, to drizzle
Kosher salt and black pepper
4 slices prosciutto
2 peaches, pits removed and sliced
extra virgin olive oil to drizzle
2 tablespoons Dijon mustard
8 ounces fresh mozzarella, sliced
chopped chives for garnish
lemon thyme blossoms for garnish
Fleur de sel for garnish
Preheat the oven to 350 F.
Arrange the bread slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake until toasted and golden brown, about 10 to 15 minutes. Remove from the oven and allow to cool.
Arrange the prosciutto slices on a baking sheet and place in the oven. Bake until browned and crispy, about 10 to 15 minutes. Remove from the oven and allow to cool. Break the prosciutto onto small pieces.
Increase the heat and convert the oven setting to the broiler.
Heat a grill pan over medium high heat. Toss the peach slices in a bowl with a drizzle of olive oil. Place the peaches on the hot grill pan and grill for about 3 to 4 minutes, or until well marked, on each side. Transfer the grilled peaches to a plate.
Spread the toasted bread slices with the mustard and top with slices of mozzarella. Arrange on a baking sheet and place under the broiler. Broil until the cheese is melted, about 2 to 3 minutes. Remove from the oven.
Top each piece of toast with the grilled peach slices and crumbled crispy prosciutto. Garnish with chopped chives and lemon thyme blossoms. Sprinkle with fleur de sel and serve.
Arrange the bread slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake until toasted and golden brown, about 10 to 15 minutes. Remove from the oven and allow to cool.
Arrange the prosciutto slices on a baking sheet and place in the oven. Bake until browned and crispy, about 10 to 15 minutes. Remove from the oven and allow to cool. Break the prosciutto onto small pieces.
Increase the heat and convert the oven setting to the broiler.
Heat a grill pan over medium high heat. Toss the peach slices in a bowl with a drizzle of olive oil. Place the peaches on the hot grill pan and grill for about 3 to 4 minutes, or until well marked, on each side. Transfer the grilled peaches to a plate.
Spread the toasted bread slices with the mustard and top with slices of mozzarella. Arrange on a baking sheet and place under the broiler. Broil until the cheese is melted, about 2 to 3 minutes. Remove from the oven.
Top each piece of toast with the grilled peach slices and crumbled crispy prosciutto. Garnish with chopped chives and lemon thyme blossoms. Sprinkle with fleur de sel and serve.
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