Stuff on Toast // 4 Ways

Stuff on toast, open-faced sandwiches, tartines, whatever you call this more than a snack, not quite a meal, it's genius.  A slice of hearty bread is the perfect vehicle for just about anything.  

Truth be told these are more instructions for assembly than recipes and very little if any cooking is involved.  But isn't that kind of the beauty of these little snacks?  Here are four of my favorite variations of stuff on toast.  Tell me which one is your favorite!

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Stuff on Toast // 4 Ways 

Avocado with Chevre
a twist on your typical avocado toast, cause everything's better with creamy, tangy goat cheese.

1 slice bread
1 avocado, roughly mashed
2 T chevre goat cheese, crumbled
juice of half a lemon
red pepper flake
flaky sea salt (such as Maldon or Jacobsen)
olive oil, for drizzling on top

Toast bread and set aside.  In a bowl, combine the mashed avocado, crumbled goat cheese, lemon juice, and salt.  Top with a sprinkling more of salt, red pepper flake, a drizzle of olive oil, and a squeeze more of lemon if you like.
 

Banana + Cashew Butter
a perfectly satisfying and lazy breakfast you can leisurely nibble on while surfing blogs or scarf down in the car rushing to work

1 slice bread
1 banana, thinly sliced
1 T cashew butter
2 t chia seeds
cinnamon, to sprinkle on top

Toast bread and spread on cashew butter.  Top with banana slices, sprinkle of cinnamon, and the chia seeds.

Ricotta, Pistachio + Orange
a deliciously unexpected dessert when you need a little something sweet.  Ricotta is so underrated.

1 slice bread
4 T ricotta
1 T chopped pistachios
1 t orange zest
2 t honey
flaky sea salt (such as Maldon)

Toast bread and slather on ricotta.  Top with orange zest, chopped pistachios, sprinkle of salt, and drizzle honey over the top. 

Grilled Antipasti with Burrata + Pesto
everything good about an antipasti platter piled on a piece of grilled bread

1 slice bread
olive oil for brushing on bread
1 garlic clove, peeled and left whole
4 oz burrata or fresh mozzarella
1 T pesto
1 roma tomato, thinly sliced
1 T roasted red pepper, thinly sliced
5 kalamata olives, roughly chopped
1 T marinated artichoke hearts, roughly chopped
1 T sopressata salami, roughly chopped in 1/2 inc cubes
balsamic vinegar for drizzling
olive oil for drizzling

Preheat a grill pan and brush olive oil on both sides of the bread.  Grill the bread on both sides.  Rub the garlic clove on one side of the bread.  Top with burrata, pesto, tomatoes, red peppers, olives, artichoke hearts, and salami.  Drizzle with balsamic vinegar and olive oil.