50 Toast Recipes

Why is toast so trendy these days? Because you can do this ...

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Cream Cheese Veggie (No.1)

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.

Asparagus Omelet (No. 2)

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.

Eggs Benedict (No. 3)

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.

Fava Bean–Mint (No. 4)

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.

Spicy Avocado (No. 5)

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.

Chipotle Mango-Avocado (No. 6)

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.

Crab-Avocado (No. 7)

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.

Pesto-Avocado (No. 8)

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.

Scallion Pesto with Ricotta (No. 9)

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.

Spicy Pimiento Cheese (No. 10)

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.

Mexican Black Bean (No. 11)

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.

Baked Bean (No. 12)

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.

Tomato-Cheddar (No. 13)

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.

Cheddar and Chutney (No. 14)

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

French Onion (No. 15)

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)

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.

Spicy Coppa (No. 17)

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)

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.

Hot Pastrami (No. 19)

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.

Smoked Salmon (No. 20)

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.

Miso-Salmon (No. 21)

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.

Whitefish Salad with Apple Slaw (No. 22)

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.

Shrimp Salad (No. 23)

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.

Ham Salad (No. 24)

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.

Middle Eastern Egg Salad (No. 25)

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.

Pickled Beet and Egg (No. 26)

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.

Olive-Hummus with Egg (No. 27)

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.

Roasted Garlic BLT (No. 28)

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.

Bacon, Egg and Blue Cheese (No. 29)

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.

Bacon Jam (No. 30)

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.

Ham and Marmalade (No. 31)

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.

Maple-Bacon-Blueberry (No. 32)

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.

Apple-Bacon (No. 33)

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.

Prosciutto-Fig (No. 34)

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

Farmer's Cheese with Apricot (No. 35)

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

Cottage Cheese with Cinnamon Sugar (No. 36)

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.

Spiced Apple Butter (No. 37)

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.

Grapefruit-Ginger (No. 38)

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.

Pineapple-Coconut (No. 39)

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.

Lemon Cream Swirl (No. 40)

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

Lemon-Raspberry (No. 41)

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.

Strawberry-Poppy (No. 42)

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.

Strawberry-Rhubarb (No. 43)

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.

Almond Butter with Mixed Berries (No. 44)

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.

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

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)

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.

Grape Jelly–Pecan (No. 47)

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

Peanut Butter Cookie (No. 48)

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

Chocolate Chip Cookie (No. 49)

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.

Double Strawberry-Cookie Butter (No. 50)

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

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Photographs by Levi Brown

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