Toast Three Ways
Ever since I read this article in Bon Appetit about Sqirl restaurant in L.A., I haven’t been able to stop thinking about it, for two reasons: 1.) I love the food photography on that toast with jam, and 2.) The article says that people are waiting in line for 20 minutes (and paying $7) for that toast. I’m sure it’s amazing, but come on people: it’s toast. We can make this at home.
I decided to just come up with some sort-of-gourmet toast options myself. I’m not going to include formal recipes for these, because again: come on people, it’s toast. Instead, I’ll just be sharing a few ideas I’ve come up with to turn boring old toast into an interesting morning meal.
Avocado, lemon juice and aleppo pepper: Mash half an avocado with a pinch of salt and pepper and a squeeze of a lemon juice. Spread it on toast and sprinkle it with a dash of aleppo pepper (or red pepper flakes) for brightness and a slightly spicy kick.
Ricotta and raspberry jam: The Sqirl-inspired version that started it all. Spread toast with creamy ricotta and then be generous with the jam (I used raspberry here).
I’d like to make a huge list of toast ideas, then post it in my kitchen to refer to whenever breakfast boredom strikes. Here’s a few more flavor combos I’ve come up with so far:
- peanut butter and sriracha
- mashed banana and carob chips
- orange marmalade and toasted almonds
How do you like your toast? Share your favorites with me in the comments!I originally developed this recipe for the NatureBox blog.