You may have heard word of it, the toast craze that sprang up in San Francisco last year and spread. Yes, the humble breakfast food went hipster. Headlines like “Artisanal Toast is Taking the Nation by Storm” began surfacing and cafe owners started slapping $4-$8 per slice prices on their elevated versions of this pedestrian morning standby. Some restaurants even took to charging for a “bread course.” Suddenly, like the gourmet cupcake trend that came (and went) before it, toast became an object of this country’s serial food infatuations.
The buzz may have lost some bloom (perhaps thanks to a certain amount of eye-rolling derision in various media), but the fact is, the great toast movement has made it plain that there is a new generation of toppings out there for whatever bread you prefer, be it white, multigrain, sourdough, pumpernickel, brioche or baguette.
“A thick slab of lightly toasted good quality bread topped with delicious ingredients is an almost unbeatable comfort food, no matter what you call it,” writes Alison Ladman, recipe developer and tester for The Associated Press. Maybe it’s because it reminds us of when we were kids and Mom would make toast for breakfast or to have in bed when we were sick, she says. Or maybe it reminds us of late night snacks in college.
“Call it what you will, eat it when you will. No matter what, gussied up toast can be a great indulgence,” states Ladman.
From smoked salmon and mascarpone cheese to ricotta and honey, toast-topping combinations are limited only by creativity.
At readersdigest.com, suggestions include anchovy paste sprinkled with lemon and herbs. Or smoked sturgeon, avocado and arugula, reminiscent of a smoked fish plate.
Or how about Brie and cranberry jam, as touted by clementinedaily.com. Or maybe Nutella and banana slices, or cream cheese and apricot jam for something fresh and sweet with a tangy twist. Add blueberries on top for a healthy pop of color.
Nutritiousplate.com recommends something similar to Egg in the Basket, but with less work. Spread tomato sauce on toasted bread; then crack an egg on top and broil it in a toaster oven until the egg turns white and the yolk is set, about five minutes.
Toasting tips
Josey Baker of The Mill bakery in San Francisco shared tips for toast in an article by Danielle Walsh for Bon Appetit in March 2014.
First, start with good, fresh bread. (The Mill, of course, makes its own.) Slice it thicker, depending on density (not as thick for the densest breads, like rye). Get the toaster super hot to produce a nice crunch on the outside and a moist, tender inside. Before adding any other toppings, Baker spreads on a layer of butter. He also sprinkles a bit of Maldon sea salt over toppings for an extra hit of flavor.
And lastly, eat it as fast as you can. Toast is best enjoyed as soon as it’s ready. No matter how good the ingredients, nothing can stop toast from eventually becoming soggy.
10 things
Ladman offers 10 ways to mix up a toast routine. For a party, you can make miniature versions to serve as appetizers.
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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