How To Make Toast AMAZING - BaconFatte.com

HOW TO MAKE AMAZING TOAST

Let’s just go ahead and assume that we all know how to make toast – as in bread that is browned and warm, and ready to be topped with anything imaginable.

For those of us who love it, toast is pretty much the best form of a quick and easy meal or snack. It’s perfect for breakfast, brunch, lunch, dinner, and everything in between, and the possibilities are endless.

The possibilities are what we’re talking about here. Ideas and inspo for quick, easy meals and snacks that you can make at home without a lot of special ingredients. Make sure to take a look at all the “saucy” recipe links at the bottom of this post!

The recipe for this “Rainbow Toast” is below.

TOP TIPS FOR AMAZING TOAST

USE GOOD BREAD: Whatever you love most – or whatever you have on hand. The same general “rules” apply to any toasted bread, but different breads lend themselves to different preparations. Make sure to store your bread properly, and it’ll serve you well for days.

SLICE IT YOURSELF: Buying whole or half, unsliced loaves gives you the opportunity to slice the bread as thick or thin as you want. That way, you can top it in a variety of ways. Slice it thick for hearty toppings like avocado and cottage cheese. Slice it thin for simple buttered toast or delicate toppings like finely grated cheeses and herbs.

BUTTER: Whether you prefer salted or unsalted butter, use good butter. I personally use salted butter for toast (unless I’m using salty toppings) because it adds another layer of flavor that marries the toast and its toppings beautifully.

TIMING: Make sure you have everything together to top (and devour) your toast as soon as it’s done. Fresh, warm toast tastes best. Grab it out of the toaster as soon as it pops, lest you prefer hard, dried textures. *We love the multiple settings that our Buydeem toaster offers – specifically lighter/darker browning for different types and thicknesses of bread.

MY PERSONAL FAVORITE TIP: Toast your bread in a pan over medium heat. Yes, really! Warm a skillet over medium-low heat. Butter one side of the bread all the way to the edges, and place it – buttered side down – in the warm skillet. Let it cook for a minute or two, checking it regularly for doneness.

Melting butter in the pan (versus buttering the bread itself) works, too, but isn’t as exact for a truly “luxurious” piece of toast. It’s a great way to more efficiently toast multiple slices of baguette for crostini or cubes of bread to make croutons. But if you’re pan-toasting one or just a few slices, butter the slices individually first and toast it until it’s perfectly golden brown.

Buttering and toasting one, or both sides of the bread, is a matter of personal preference. I butter and toast only one side because I prefer the combination of warm/toasted + warm/soft textures it creates in the bread. It’s also cleaner to eat if both sides aren’t buttered and toasted.

LET’S TALK (EASY) RECIPES!

Avocados and Eggs are classic choices. Here (L to R) are a few easy variations on these favorites.

Toasted Artisan bread, buttered and topped with sliced avocado, fresh Fiddlehead Farm pea shoots, and fried eggs, and salt & pepper
Pan-toasted sourdough, sliced avocado, lemon, chopped Bushel Boy Farms tomatoes, fresh Fiddlehead Farm pea shoots, and Livia’s Seasoning Salt

Toasted oatmeal bread, buttered and topped with smashed avocado, sautéed spinach, fried eggs, and salt & pepper
Toasted Artisan bread, buttered and topped with basil pesto, soft scrambled eggs, red pepper flakes, Kosher salt, and fresh basil
Pan-toasted Everything bagel topped with sliced Summer Sausage from Cathy Mackenthun’s Meats & Deli, and a soft egg

FRUITS & VEGGIES

Pan-Toasted Baguette, Honey Chevre from The Humble Goat, fresh blueberries, honey drizzle, fresh basil

Pan-Toasted Artisan bread, Plain Chevre from The Humble Goat, fresh peaches, Bushel Boy Farms tomatoes, Pastamore Fig Balsamic, fresh basil

Toasted Artisan bread, buttered and topped with Daisy Brand Cottage Cheese, chopped English cucumbers, BRIANNA’S Saucy Ginger Mandarin Dressing, sesame seeds

RAINBOW BRUNCH TOAST

Fresh, bright flavors with pops of citrus-y, vinegar-y goodness, lots of crunch and creaminess, and – of course – some heat for good measure. So much deliciousness!

Pan-toasted Artisan bread, Darista Lemony Beet Hummus, shredded carrots tossed in seasoned rice vinegar, a local farm-fresh egg, The Salsa Collaborative‘s Mo-Heato Verde Hot Sauce, Fiddle Head Farms Arugula Sprouts, Red pepper flakes, fresh aster blossoms from Salt and Pep Edible Flowers

I found several of the Beet Hummus, Verde Hot Sauce, and Arugula Sprouts at MinnyRow Market in Downtown Hopkins. MinnyRow is one of my favorite resources for great local products that are only available in select markets.

STRAWBERRIES – PLAIN & SIMPLE

Toasted Artisan bread with Old Home All Natural Creamy Peanut Butter and sliced fresh Drisoll’s strawberries
Toasted, thinly sliced wheat bread, buttered with Homemade Strawberry Apple Cider Jam and shredded White Cheddar Cheese
- This may sound like an odd combination, but it’s something my grandmother used to make and I love it – and her – dearly to this day!
Toasted, thinly sliced wheat bread, buttered with Homemade Strawberry Apple Cider Jam

Homemade Strawberry Apple Cider Jam recipe:

1 pound fresh strawberries, hulled and finely chopped

1/2 cup granulated sugar + more if you prefer a sweeter jam

3 T. Apple Cider vinegar

1/4 tsp. Kosher salt

In a sauce pan (3 – 4 cup capacity) over medium heat, combine the strawberries, sugar, vinegar, and salt. Bring to a boil (uncovered), stirring often to dissolve the sugar and break down the berries. Reduce to low heat and simmer, stirring often, for about 30 minutes or until mixture thickens slightly. (Note: The consistency of this quick jam is thinner than most prepared jams, so don’t expect it to be “firm”.) Pour hot jam into a heat-resistant dish, and allow to cool to room temperature. Store in an air-tight jar, and keep refrigerated up to two weeks.