By Fredrica Syren:
I just came back from Sweden and, while there, I ate a lot of toast. Not the kind you make in the kitchen and eat with some jam as a side for your eggs. No. I’m talking about upscale, yummy toast you eat as a main breakfast food or lunch.
I think most of us have enjoyed (or at least heard of) avocado toast, but there are by far more fun toast ideas out there.
First, let’s talk about the base. A really good toast begins with a good quality bread. Personally, my favorites are sourdough and dark rye bread. This kind of bread has a very nice taste that can lift the flavor of toppings.
So, let’s make toast!
Avocado Tahini Toast—If you like avocado toast but are getting tired of it, say hello to this one. The combination of olives, tomatoes and tahini with avocado is addictive.
- 1 teaspoon fresh lemon juice
- dash of salt
- 1/2 ripe peeled avocado
- 1 (1-oz.) slice rye bread, toasted
- 3 grape tomatoes, quartered
- 2 pitted Kalamata olives, chopped
- 1 teaspoon tahini (sesame paste)
Mash avocado with juice and salt in a bowl. Spread this mixture over toast; top with tomatoes, olives, and drizzle with tahini.
Almond Butter and Banana Toast—This toast is inspired by a toast from my favorite café in Stockholm. It’s my kids’ favorite toast.
- I slice of toasted sourdough bread
- 2 Tbsp. creamy almond butter
- ½ ripe sliced banana
- 1 Tbsp. chia seeds
- ½ Tbsp. maple syrup
Spread almond butter on toast; arrange bananas on top; then sprinkle with chia seeds and drizzle maple syrup on top.
Beet Hummus and Avocado Toast—Not only is this toast beautiful to look at, but it also tastes amazing and feels like a very grown-up toast.
- toasted sliced rye bread
- beet hummus
- ½ avocado, sliced
- chopped arugula
- salt, chili flakes
- Toasted sesame seeds
Spread beet hummus on toast. Arrange sliced avocado in a single layer. Sprinkle arugula, salt, chili flakes and sesame seeds on top.
Mushroom Toast—In Sweden (where I come from) fall is mushroom foraging time. Mushroom toast is one way to enjoy mushrooms.
- 1 slice sourdough bread
- 1-2 tablespoon olive oil
- 1 large clove garlic, minced
- 6-8 slices of your favorite mushroom (e.g. shiitake, chanterelles, button, oyster)
- Salt and pepper to taste
- Chopped parsley
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Fry sourdough on both sides for a few minutes. Remove and add remaining oil. Once hot, add the garlic and sliced mushrooms to the pan. Stir to coat them in oil, then let them cook in a single layer for ~4-5 minutes until golden brown. Arrange mushrooms on top of toast and sprinkle salt, pepper and parsley over all.