Artisanal Toasts

Artisanal Toasts

We’ve been talking “fresh” and “local” a lot lately. It’s that glorious time of year when local produce is everywhere: the grocery store, farmer’s markets, farm stands and, maybe, even in your backyard. Ceri and I are big fan’s of eating locally so this time of year means a bounty of fresh ingredients that we have so much fun jamming into our recipes. And by jamming I mean I walk into a store, want everything and then have to find a way to use it all before it goes South. Not that it’s hard. We’ve also been talking produce lately since we signed on to work with Metro Grocery Stores this summer to help get the word out about the bounty of local and fresh ingredients they have in stores this season. So it was your average no brainer that we’d marry the latest food trend of artisanal toasts with the abundance of fruits and veggies available during Summer.

The toast trend got its start on the US West Coast and was met with criticism by some since making toast is basically the easiest thing you can do in the kitchen, outside of boiling water. However, over here at SPC, we’re totally loving it. Not only is it super kid-friendly, toasts make a great breakfast or lunch. They’re also an easy way to impress guests when entertaining. You can make your toasts wee and have a variety available, and voila, you have a sinfully simple appetizer. Since the only heat source you need is a toaster, it really is the ideal summer hors d’ouevers. Plus, who doesn’t love finger foods?













Photo by Maya Visnyei

There is basically no limit to what you can toss on your toast and, obviously, switching up the bread makes it even more fun. I also like using leftovers on my toasts. For instance, part of half-used tomato from dinner the night before winds up on a slice of crunchy sourdough bread with some olive oil, sliced hard boiled egg, basil and a little sprinkle of salt as my lunch the next day. This easy meal is a great way to get the kids involved in the kitchen too. Scarlett and I had fun coming up with ideas for this post. In fact, she was the originator of the blackberry version below. These are hardly recipes but here are a few of my family’s favourite toasts in heavy rotation in our home. I’m already thinking of my fall toasts. I see lots of pumpkin butter in my future. This may be a trend but I think it’s something I’ll be into way longer than any fad.

Tasty Toasts

Cinnamon raisin bread with peanut butter, slices of banana, drizzle of honey and sprinkled with coconut

Avocado mashed with lemon juice and salt, hard boiled egg slices, sprinkled with fresh basil and salt

Ricotta cheese mixed with lemon zest and honey, sliced strawberries and fresh mint

Other Great Ideas………


Pumperknickel bread, cream cheese, ribbon cucumber, finely sliced red onion and fresh dill

Sourdough bread rubbed with a glove of garlic, slice of tomato, fresh basil, drizzle of olive oil and sprinkle of salt

Rye bread, spread of mayonnaise, smashed sweet peas with salt, crispy crumbled bacon and fresh chives

Sourdough bread with crumbled bleu cheese, slice green apple and a drizzle of honey


Multigrain bread with mascarpone cheese, blackberries and garnished with mint

Brioche bread with mascarpone cheese, sliced strawberries and drizzled with balsamic vinegar

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