50 Toasts

Think beyond butter: Here are dozens of ways to top your toast.

Photographs by Levi Brown

Cream Cheese Veggie (No.1)

Photo by: Levi Brown

Levi Brown

Cream Cheese Veggie (No.1)

1. Cream Cheese–Veggie Puree 4 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on 4 slices toasted pumpernickel bread. Top with thinly sliced carrots, radishes, cucumbers and mushrooms.

FN1211141_02_ASPARAGUS_OMELET_02.tif

FN1211141_02_ASPARAGUS_OMELET_02.tif

Asparagus Omelet (No.2)

Photo by: Levi Brown

Levi Brown

Asparagus Omelet (No.2)

2. Asparagus Omelet Whisk 3 eggs with 1/4 cup chopped chervil, 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.

FN1211141_01_EGGS_BENEDICT.tif

FN1211141_01_EGGS_BENEDICT.tif

Eggs Benedict (No. 3)

Photo by: Levi Brown

Levi Brown

Eggs Benedict (No. 3)

3. Eggs Benedict Mix 1/2 stick softened butter with 1 tablespoon each olive oil, white wine vinegar, chopped capers and chopped tarragon; season with salt and pepper. Spread on 4 slices toasted white bread. Top with cooked Canadian bacon slices, chopped hard-boiled egg, chopped tarragon and scallions.

FN1211141_04_FAVA_BEAN_MINT_02.tif

FN1211141_04_FAVA_BEAN_MINT_02.tif

Fava Bean–Mint (No. 4)

Photo by: Levi Brown

Levi Brown

Fava Bean–Mint (No. 4)

4. Fava Bean–Mint Cook 1 cup shelled fava beans in salted boiling water, 2 minutes; drain and cool in ice water, then peel. Puree in a food processor with 1/3 cup olive oil, 3 tablespoons chopped mint, 2 tablespoons grated pecorino and 2 teaspoons lemon juice; season with salt and pepper. Spread on 4 slices toasted olive bread; top with more pecorino and mint.

FN1211141_08_SPICY_AVOCADO.tif

FN1211141_08_SPICY_AVOCADO.tif

Spicy Avocado (No. 5)

Photo by: Levi Brown

Levi Brown

Spicy Avocado (No. 5)

5. Spicy Avocado Mash 1 ripe avocado with 1 teaspoon rice vinegar and season with salt, pepper and chipotle hot sauce; spread on 4 slices toasted whole-wheat bread. Top with thinly sliced radishes, sliced scallions and alfalfa sprouts.

FN1211141_09_CHIPOTLE_MANG0_AVOCADO_03.tif

FN1211141_09_CHIPOTLE_MANG0_AVOCADO_03.tif

Chipotle Mango-Avocado (No. 6)

Photo by: Levi Brown

Levi Brown

Chipotle Mango-Avocado (No. 6)

6. Chipotle Mango-Avocado Mix 2 tablespoons mayonnaise with 2 teaspoons chopped chipotles in adobo sauce. Spread on 4 slices toasted sourdough bread. Top with chopped mango and avocado and thinly sliced red onion; drizzle with lime juice and season with salt and red pepper flakes.

FN1211141_07_CRAB_AVOCADO.tif

FN1211141_07_CRAB_AVOCADO.tif

Crab-Avocado (No. 7)

Photo by: Levi Brown

Levi Brown

Crab-Avocado (No. 7)

7. Crab-Avocado Toss 3/4 cup lump crabmeat (picked through) with a squeeze of lemon juice and 1 tablespoon chopped chives. Mash 1 ripe avocado with 1 teaspoon rice vinegar and season with salt, pepper and chipotle hot sauce; spread on 4 slices toasted whole-wheat bread. Top with the crab salad and season with salt and pepper.

FN1211141_06_PESTO_AVOCADO_01.tif

FN1211141_06_PESTO_AVOCADO_01.tif

Pesto-Avocado Pesto-Avocado (No. 8)

Photo by: Levi Brown

Levi Brown

Pesto-Avocado Pesto-Avocado (No. 8)

8. Pesto-Avocado Spread 4 slices toasted white bread with pesto. Top with sliced avocado; drizzle with olive oil and lemon juice and season with salt and pepper. Top with grated Parmesan, toasted pine nuts and torn basil.

FN1211141_05_SCALLION_PESTO_RICOTTA.tif

FN1211141_05_SCALLION_PESTO_RICOTTA.tif

Scallion Pesto with Ricotta (No. 9)

Photo by: Levi Brown

Levi Brown

Scallion Pesto with Ricotta (No. 9)

9. Scallion Pesto with Ricotta Cook 1 bunch chopped scallions in salted boiling water, 1 minute; drain and rinse under cold water. Puree in a food processor with 1/3 cup olive oil, the juice of 1/2 lemon, 2 tablespoons each chopped parsley, grated Parmesan and toasted walnuts, and 1/4 teaspoon each red pepper flakes and kosher salt. Spread on 4 slices toasted sourdough bread; top with ricotta. Drizzle with olive oil and top with lemon zest and pepper.

FN1211141_10_SPICY_PIMENTO.tif

FN1211141_10_SPICY_PIMENTO.tif

Spicy Pimiento Cheese (No. 10)

Photo by: Levi Brown

Levi Brown

Spicy Pimiento Cheese (No. 10)

10. Spicy Pimiento Cheese Spread 4 slices toasted white bread with pimiento cheese spread. Top with chopped hard-boiled eggs and sliced pickled jalapenos and scallions; season with salt and pepper.

FN1211141_11_MEXICAN_BLACK_BEAN.tif

FN1211141_11_MEXICAN_BLACK_BEAN.tif

Mexican Black Bean (No. 11)

Photo by: Levi Brown

Levi Brown

Mexican Black Bean (No. 11)

11. Mexican Black Bean Mash 3/4 cup canned black beans (drained and rinsed) with 2 tablespoons sour cream; season with hot sauce. Spread on 4 slices toasted potato bread; top with shredded smoked cheddar. Broil until the cheese melts. Top with sliced jalapenos, crumbled cooked bacon and chopped cilantro.

FN1211141_12_BAKED_BEAN.tif

FN1211141_12_BAKED_BEAN.tif

Baked Bean (No. 12)

Photo by: Levi Brown

Levi Brown

Baked Bean (No. 12)

12. Baked Bean Warm 1 cup canned baked beans in the microwave, then lightly mash. Spread on 4 slices toasted potato bread. Top with cooked Irish bacon and shredded cheddar.

FN1211141_13_TOMATO_CHEDDAR.tif

FN1211141_13_TOMATO_CHEDDAR.tif

Tomato-Cheddar (No. 13)

Photo by: Levi Brown

Levi Brown

Tomato-Cheddar (No. 13)

13. Tomato-Cheddar Cook 1 tablespoon tomato paste in 1/2 stick butter over medium heat until dark red, 3 to 5 minutes; add a dash of Worcestershire sauce and season with salt and pepper. Spread on 4 slices toasted white bread. Top with shredded sharp cheddar; broil until the cheese melts. Top with sliced scallions.

FN1211141_14_WHITE_CHEDDAR_CHUTNEY.tif

FN1211141_14_WHITE_CHEDDAR_CHUTNEY.tif

Cheddar and Chutney (No. 14)

Photo by: Levi Brown

Levi Brown

Cheddar and Chutney (No. 14)

14. Cheddar and Chutney Spread fig or apple chutney on 4 slices multigrain bread. Top with sliced aged cheddar. Bake at 425 degrees F until golden and bubbly.

FN1211141_15_FRENCH_ONION.tif

FN1211141_15_FRENCH_ONION.tif

Photo by: Levi Brown

Levi Brown

15. French Onion Caramelize 2 sliced onions in 2 tablespoons each butter and olive oil over medium-low heat, stirring occasionally, 45 minutes; season with Worcestershire sauce, salt and pepper. Divide among 4 slices toasted white bread; top with shredded Gruyère. Broil until the cheese melts. Top with chives.

Cheesy Pepperoni (No. 16)

Photo by: Levi Brown

Levi Brown

Cheesy Pepperoni (No. 16)

16. Cheesy Pepperoni Puree 1/4 cup pepperoni with 3 tablespoons softened butter in a food processor. Spread on 4 slices toasted soft Italian bread. Top with sliced mozzarella and chopped basil. Drizzle with olive oil.

FN1211141_17_SPICY_COPPA.tif

FN1211141_17_SPICY_COPPA.tif

Spicy Coppa (No. 17)

Photo by: Levi Brown

Levi Brown

Spicy Coppa (No. 17)

17. Spicy Coppa Puree 1/2 cup mayonnaise with 1/4 cup pickled cherry peppers (seeds removed) in a food processor. Spread on 4 slices toasted sourdough bread. Top with deli-sliced coppa or capicola.

Burrata and Mortadella (No. 18)

Photo by: Levi Brown

Levi Brown

Burrata and Mortadella (No. 18)

18. Burrata and Mortadella Puree 4 ounces burrata cheese, 1 cup pea shoots and 1 tablespoon olive oil in a food processor; season with salt and pepper. Spread on 4 slices toasted multigrain bread. Top with deli-sliced mortadella, shaved Parmesan and more pea shoots.

FN1211141_18_HOT_PASTRAMI_02.tif

FN1211141_18_HOT_PASTRAMI_02.tif

Hot Pastrami (No. 19)

Photo by: Levi Brown

Levi Brown

Hot Pastrami (No. 19)

19. Hot Pastrami Spread whole-grain mustard on 4 slices toasted marble rye bread. Top with chopped deli-sliced pastrami and sliced Swiss cheese and caraway Havarti; broil until the cheese melts.

FN1211141_19_SMOKED_SALMON.tif

FN1211141_19_SMOKED_SALMON.tif

Smoked Salmon (No. 20)

Photo by: Levi Brown

Levi Brown

Smoked Salmon (No. 20)

20. Smoked Salmon Puree 4 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on 4 slices toasted pumpernickel bread. Top with smoked salmon, baby arugula and a squeeze of lemon juice. Season with pepper.

FN1211141_20_MISO_SALMON.tif

FN1211141_20_MISO_SALMON.tif

Miso-Salmon (No. 21)

Photo by: Levi Brown

Levi Brown

Miso-Salmon (No. 21)

21. Miso-Salmon Mix 1 stick softened butter with 1 tablespoon miso paste. Spread on 4 slices toasted pumpernickel bread. Top with smoked salmon, sliced scallions and smoked sea salt.

FN1211141_21_WHITEFISH_SALAD.tif

FN1211141_21_WHITEFISH_SALAD.tif

Whitefish Salad with Apple Slaw (No. 22)

Photo by: Levi Brown

Levi Brown

Whitefish Salad with Apple Slaw (No. 22)

22. Whitefish Salad with Apple Slaw Cut 1 green apple into matchsticks; toss with 3 tablespoons Dijonnaise (or a mix of mustard and mayonnaise). Spread deli whitefish salad on 4 slices toasted marble rye bread. Top with the apple slaw and chives.

FN1211141_22_SHRIMP_SALAD.tif

FN1211141_22_SHRIMP_SALAD.tif

Shrimp Salad (No. 23)

Photo by: Levi Brown

Levi Brown

Shrimp Salad (No. 23)

23. Shrimp Salad Combine 8 ounces roughly chopped cooked shrimp, 1/4 cup mayonnaise, 1 tablespoon each minced shallot, chopped dill and lemon juice, 1 teaspoon Dijon mustard and 1/4 teaspoon each cayenne and kosher salt. Butter 4 slices toasted dark rye bread. Top with Bibb lettuce leaves and the shrimp salad.

FN1211141_23_HAM_SALAD.tif

FN1211141_23_HAM_SALAD.tif

Ham Salad (No. 24)

Photo by: Levi Brown

Levi Brown

Ham Salad (No. 24)

24. Ham Salad Puree 8 ounces deli-sliced ham in a food processor. Add 1/3 cup mayonnaise, 1 teaspoon Dijon mustard and 2 tablespoons chopped chives; pulse. Spread mayonnaise on 4 slices toasted potato bread. Top with sliced Swiss cheese, the ham salad and pickle slices.

FN1211141_24_MID_EAST_EGG_SALAD.tif

FN1211141_24_MID_EAST_EGG_SALAD.tif

Middle Eastern Egg Salad (No. 25)

Photo by: Levi Brown

Levi Brown

Middle Eastern Egg Salad (No. 25)

25. Middle Eastern Egg Salad Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chile paste). Spread on 4 slices toasted whole-grain bread; drizzle with olive oil and top with chopped mint and cilantro.

FN1211141_25_PICKLED_BEET.tif

FN1211141_25_PICKLED_BEET.tif

Pickled Beet and Egg (No. 26)

Photo by: Levi Brown

Levi Brown

Pickled Beet and Egg (No. 26)

26. Pickled Beet and Egg Butter 4 slices toasted pumpernickel bread; top with sliced dill Havarti, hard-boiled eggs and pickled beets. Season with salt and pepper; top with dill.

FN1211141_26_OLIVE_HUMMUS.tif

FN1211141_26_OLIVE_HUMMUS.tif

Olive-Hummus with Egg (No. 27)

Photo by: Levi Brown

Levi Brown

Olive-Hummus with Egg (No. 27)

27. Olive-Hummus with Egg Combine 1/4 cup each chopped pitted Kalamata olives and chopped roasted red peppers, the zest and juice of 1/2 lemon, and 1 tablespoon each olive oil and chopped parsley. Spread hummus on 4 slices toasted white bread; top with the olive mixture and chopped hard-boiled eggs.

FN1211141_33_ROASTED_GARLIC_BLT_01.tif

FN1211141_33_ROASTED_GARLIC_BLT_01.tif

Roasted Garlic BLT (No. 28)

Photo by: Levi Brown

Levi Brown

Roasted Garlic BLT (No. 28)

28. Roasted Garlic BLT Pulse 1 stick softened butter, 1 tablespoon each jarred roasted garlic, chopped chives and parsley, and 1 teaspoon each grated lemon zest and kosher salt in a food processor. Toss 1 cup chopped watercress with 1/2 cup halved cherry tomatoes and 1 teaspoon each lemon juice and olive oil; season with salt and pepper. Spread the garlic butter on 4 slices toasted white bread; top with the salad and chopped cooked bacon.

FN1211141_34_BACON_EGG_BLUE_CHEESE_01.tif

FN1211141_34_BACON_EGG_BLUE_CHEESE_01.tif

Bacon, Egg and Blue Cheese (No. 29)

Photo by: Levi Brown

Levi Brown

Bacon, Egg and Blue Cheese (No. 29)

29. Bacon, Egg and Blue Cheese Mix 1/2 stick softened butter with 1/4 cup crumbled blue cheese. Spread on 4 slices toasted marble rye bread; top each with crumbled cooked bacon, a fried egg and chopped chives. Season with pepper.

FN1211141_29_BACON_JAM_02.tif

FN1211141_29_BACON_JAM_02.tif

Bacon Jam (No. 30)

Photo by: Levi Brown

Levi Brown

Bacon Jam (No. 30)

30. Bacon Jam Cook 6 ounces chopped bacon in a skillet until just crisp. Add 1 each sliced onion and garlic clove; saute until browned. Add 1/4 cup each water, brewed coffee, cider vinegar and maple syrup; season with pepper and simmer until thickened. Pulse in a food processor; season with salt. Spread on 4 slices toasted sourdough bread; top with chopped parsley.

FN1211141_28_HAM_MARMALADE_02.tif

FN1211141_28_HAM_MARMALADE_02.tif

Ham and Marmalade (No. 31)

Photo by: Levi Brown

Levi Brown

Ham and Marmalade (No. 31)

31. Ham and Marmalade Butter 4 slices toasted multigrain bread, then spread with orange marmalade. Top with deli-sliced Black Forest ham (cut into strips), grated lime zest and pepper.

FN1211141_30_MAPLE_BACON_BLUEBERRY_01.tif

FN1211141_30_MAPLE_BACON_BLUEBERRY_01.tif

Maple-Bacon-Blueberry (No. 32)

Photo by: Levi Brown

Levi Brown

Maple-Bacon-Blueberry (No. 32)

32. Maple-Bacon-Blueberry Mix 3 ounces softened cream cheese with 1 1/2 tablespoons maple syrup; spread on 4 slices toasted sourdough bread. Top with crumbled cooked bacon and blueberries; drizzle with more maple syrup.

FN1211141_31_APPLE_BACON_01.tif

FN1211141_31_APPLE_BACON_01.tif

Apple-Bacon (No. 33)

Photo by: Levi Brown

Levi Brown

Apple-Bacon (No. 33)

33. Apple-Bacon Pulse 2 tablespoons each softened butter and plain Greek yogurt in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with thinly sliced apples and crumbled cooked maple bacon; drizzle with maple syrup.

FN1211141_32_PROSCIUTTO_FIG_01.tif

FN1211141_32_PROSCIUTTO_FIG_01.tif

Prosciutto-Fig (No. 34)

Photo by: Levi Brown

Levi Brown

Prosciutto-Fig (No. 34)

34. Prosciutto-Fig Butter 4 large slices toasted baguette, then spread with fig preserves; sprinkle with sea salt. Top with thinly sliced prosciutto.

FN1211141_35_FARMERS_CHEESE_APRICOT_01.tif

FN1211141_35_FARMERS_CHEESE_APRICOT_01.tif

Farmer's Cheese with Apricot (No. 35)

Photo by: Levi Brown

Levi Brown

Farmer's Cheese with Apricot (No. 35)

35. Farmer's Cheese with Apricot Spread farmer's cheese on 4 slices toasted sunflower-seed bread. Top with apricot preserves and season with pepper.

FN1211141_36_SPICED_COTTAGE_CHEESE_01.tif

FN1211141_36_SPICED_COTTAGE_CHEESE_01.tif

Cottage Cheese with Cinnamon Sugar (No. 36)

Photo by: Levi Brown

Levi Brown

Cottage Cheese with Cinnamon Sugar (No. 36)

36. Cottage Cheese with Cinnamon Sugar Pulse 1/2 cup cottage cheese, 2 teaspoons honey and 1/2 teaspoon grated orange zest in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with cinnamon sugar and grated nutmeg.

FN1211141_37_SPICED_APPLE_01.tif

FN1211141_37_SPICED_APPLE_01.tif

Spiced Apple Butter (No. 37)

Photo by: Levi Brown

Levi Brown

Spiced Apple Butter (No. 37)

37. Spiced Apple Butter Mix 1/2 stick butter, 1 teaspoon grated ginger and a pinch of cayenne; spread on 4 slices toasted nut bread. Spread with apple butter and sprinkle with 1 tablespoon sugar mixed with 1/4 teaspoon pumpkin pie spice.

FN1211141_38_CITRUS_GINGER_01.tif

FN1211141_38_CITRUS_GINGER_01.tif

Grapefruit-Ginger (No. 38)

Photo by: Levi Brown

Levi Brown

Grapefruit-Ginger (No. 38)

38. Grapefruit-Ginger Pulse 1/2 stick softened butter with 2 tablespoons chopped crystallized ginger in a food processor. Spread on 4 slices toasted white bread. Top with grapefruit segments and sprinkle with sugar.

FN1211141_39_PINEAPPLE_COCONUT_01.tif

FN1211141_39_PINEAPPLE_COCONUT_01.tif

Pineapple-Coconut (No. 39)

Photo by: Levi Brown

Levi Brown

Pineapple-Coconut (No. 39)

39. Pineapple-Coconut Cook 8 slices cored pineapple in 1 tablespoon each coconut oil and brown sugar over medium heat until caramelized, 3 to 5 minutes per side. Lightly spread coconut oil on 4 slices white bread; bake at 350 degrees F until the bread is toasted. Top with the caramelized pineapple and toasted shredded coconut.

FN1211141_40_LEMON_CREAM_01.tif

FN1211141_40_LEMON_CREAM_01.tif

Lemon Cream Swirl (No. 40)

Photo by: Levi Brown

Levi Brown

Lemon Cream Swirl (No. 40)

40. Lemon Cream Swirl Lightly butter 4 slices toasted white bread. Spread with lemon curd and top with dots of clotted cream; swirl.

FN1211141_41_LEMON_RASBERRY_01.tif

FN1211141_41_LEMON_RASBERRY_01.tif

Lemon-Raspberry (No. 41)

Photo by: Levi Brown

Levi Brown

Lemon-Raspberry (No. 41)

41. Lemon-Raspberry Lightly butter 4 slices toasted white bread. Spread with lemon curd and top with dots of clotted cream; swirl. Top with raspberries and chopped hazelnuts. Dust with confectioners' sugar.

FN1211141_42_STRAWBERRY_LEMON_POPPY_01.tif

FN1211141_42_STRAWBERRY_LEMON_POPPY_01.tif

Strawberry-Poppy (No. 42)

Photo by: Levi Brown

Levi Brown

Strawberry-Poppy (No. 42)

42. Strawberry-Poppy Mix 8 ounces softened cream cheese, the zest and juice of 1 lemon, 2 tablespoons confectioners' sugar, 1 tablespoon poppy seeds and 1/2 teaspoon vanilla. Spread on 4 slices toasted challah bread. Top with sliced strawberries.

FN1211141_43_STRAWBERRY_RHUBARB_FRENCH_TOAST_03.tif

FN1211141_43_STRAWBERRY_RHUBARB_FRENCH_TOAST_03.tif

Strawberry-Rhubarb (No. 43)

Photo by: Levi Brown

Levi Brown

Strawberry-Rhubarb (No. 43)

43. Strawberry-Rhubarb Saute 1/2 cup sliced rhubarb in butter until softened; add 3 tablespoons maple syrup. Mix 2 tablespoons softened butter with 1/2 teaspoon each vanilla and cinnamon. Spread on 4 slices challah bread; broil until the bread is toasted. Top with the rhubarb mixture and sliced strawberries. Dust with confectioners' sugar.

FN1211141_46_BERRY_ALMOND_BUTTER_02.tif

FN1211141_46_BERRY_ALMOND_BUTTER_02.tif

Almond Butter with Mixed Berries (No. 44)

Photo by: Levi Brown

Levi Brown

Almond Butter with Mixed Berries (No. 44)

44. Almond Butter with Mixed Berries Toss 1/2 cup each raspberries and blueberries with 1 teaspoon each lemon juice and chopped tarragon. Spread almond butter on 4 slices toasted multigrain bread. Top with the berry mixture and drizzle with honey.

FN1211141_48_CHOCOLATE_BANANA_BACON_02.tif

FN1211141_48_CHOCOLATE_BANANA_BACON_02.tif

Chocolate-Hazelnut with Bananas and Bacon (No. 45)

Photo by: Levi Brown

Levi Brown

Chocolate-Hazelnut with Bananas and Bacon (No. 45)

45. Chocolate-Hazelnut with Bananas and Bacon Spread chocolate-hazelnut spread on 4 slices toasted pumpernickel bread. Top with sliced bananas and crumbled cooked bacon; drizzle with honey.

Chili Chocolate (No. 46)

Photo by: Levi Brown

Levi Brown

Chili Chocolate (No. 46)

46. Chili Chocolate Spread nut butter on 4 slices cinnamon-raisin bread; sprinkle with cinnamon sugar and chili powder, then top with chocolate chips. Bake at 425 degrees F until the bread is toasted and the chocolate is slightly melted.

FN1211141_47_GRAPE_PECAN_01.tif

FN1211141_47_GRAPE_PECAN_01.tif

Grape Jelly–Pecan (No. 47)

Photo by: Levi Brown

Levi Brown

Grape Jelly–Pecan (No. 47)

47. Grape Jelly–Pecan Butter 4 slices toasted seeded rye bread, then spread with grape jelly. Top with toasted chopped pecans and sprinkle with sea salt.

FN1211141_45_PEANUT_BUTTER_COOKIE.tif

FN1211141_45_PEANUT_BUTTER_COOKIE.tif

Peanut Butter Cookie (No. 48)

Photo by: Levi Brown

Levi Brown

Peanut Butter Cookie (No. 48)

48. Peanut Butter Cookie Spread creamy peanut butter on 4 slices toasted white bread. Drizzle with sweetened condensed milk.

FN1211141_50_CHOCOLATE_CHIP_01.tif

FN1211141_50_CHOCOLATE_CHIP_01.tif

Chocolate Chip Cookie (No. 49)

Photo by: Levi Brown

Levi Brown

Chocolate Chip Cookie (No. 49)

49. Chocolate Chip Cookie Top 4 slices white bread with thin slices of butter. Sprinkle each with vanilla sugar or granulated sugar and chocolate chips. Bake at 425 degrees F until the bread is toasted and the chocolate is slightly melted.

FN1211141_44_STRAWBERRY_COOKIE_BUTTER_01.tif

FN1211141_44_STRAWBERRY_COOKIE_BUTTER_01.tif

Double Strawberry–Cookie Butter (No. 50)

Photo by: Levi Brown

Levi Brown

Double Strawberry–Cookie Butter (No. 50)

50. Double Strawberry–Cookie Butter Spread cookie butter (speculoos) on 4 slices toasted whole-wheat bread, then spread with strawberry jam. Top with chopped strawberries.

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