While toast might be the most commonly prepared food, it can be tricky.
Julia Child once said, “I have trouble with toast. Toast is very difficult. You have to watch it all the time, or it burns up.”
By definition, toast is inclined to burn because it is sliced bread browned on both sides by exposure to radiant heat, whether from a grill, broiler, fire or an electric toaster. The definition includes any topping layered on toasted bread.
To make perfect toast: Remove the bread earlier than you think from the toaster. If you have to scrape off black char, throw it out and start again.
With the popularity of toaster ovens beginning in the 1970s, it became possible for toast to become so much more than heated bread. It allowed for the possibility of toppings, turning ordinary toast into an extravaganza.
Once you’ve hovered over the toaster oven to achieve the perfect piece of toast, you can go basic by spreading butter on top. But you can go wild with ingredients such as jam, bean sprouts, avocados, olive oil, scallions, heirloom tomatoes, herbs, olives, chopped almonds, Nutella, peanut butter and sliced strawberries or bananas. Not to mention the cheeses, some melted, some not: mozzarella, provolone, goat cheese, cream cheese or cheddar.
All kinds of bread are capable of browning into splendid toast: challah, peasant, sourdough, pumpernickel, rye or country white.
Toast is not sophisticated fare. But when it’s made right, it fills a house with an intoxicating aroma — which is why we love it so much.
Cinnamon and Spice Toast | Dairy or Pareve
Great for breakfast, snacking and when you’re sick.
Serves one to two
- 2 slices of bread, such as challah or white Pullman loaf
- 2 pats of butter or margarine
- Ground cinnamon for sprinkling
- Ground allspice for sprinkling
- A pinch or two of granulated sugar, optional
Place the bread in the toaster or toaster oven. Toast until golden brown. Remove it from the toaster — and immediately spread the toast with a thin coating of butter or margarine, while the toast is still hot for easy melting.
Sprinkle both pieces evenly with a dusting of cinnamon, followed by a light dusting of allspice. For a sweet touch, sprinkle sugar over the top, if using. Serve immediately.
Classic Toaster Oven Melted Cheese | Dairy
Great for breakfast, lunch or a light dinner with a salad.
Serves one to two
- Approximately 3-4 ounces of cheddar cheese
- 2 slices of any kind of bread
- A sheet of aluminum foil
With a sharp knife, thinly slice enough cheddar cheese to cover two slices of bread. Reserve.
Place the bread in the toaster oven. Toast until golden. Remove it from the toaster. Cool momentarily. Place the toast on a sheet of aluminum foil. Lay the cheddar slices on top of the toast.
Move the foil, toast and all, onto the toaster oven tray. Place in the toaster oven. Press the toast setting and toast until the cheese is bubbling. Remove it from the oven and cool briefly before eating, so you don’t burn your tongue.
Provolone Toast | Dairy
Great for breakfast, lunch or a light dinner with a salad.
Serves one to two
- 2 slices of peasant or sourdough bread
- 4 slices of provolone cheese
- 4 extra-thin slices of heirloom tomatoes
- 1 tablespoon fresh basil, minced
Place the bread in the toaster oven. Toast until golden. Remove it from the toaster. Cool momentarily. Place the toast on a sheet of aluminum foil. Place two slices of provolone on top of each piece of toast.
Move the foil, toast and all, onto the toaster oven tray. Place it in the toaster oven. Press the toast setting and toast until the cheese is bubbling. Remove it from the oven. Place two slices of tomatoes on each piece of toast. Sprinkle basil over the top and serve immediately.
Cream Cheese and Alfalfa Sprout Toast | Dairy
Great for breakfast, lunch or a snack.
Serves one to two
- 2 slices of pumpernickel or sourdough bread
- 2 ounces of cream cheese, or more if desired
- 2 heaping tablespoons of alfalfa sprouts
- 2 scallions, cleaned and sliced thin
Place the bread in the toaster or toaster oven, until lightly toasted. Remove from the toaster. Cool momentarily. Spread cream cheese evenly over the toast. Spread one heaping tablespoon of alfalfa sprouts over the cream cheese on each piece of toast. Dot the scallion slices on top. Serve immediately.
Goat Cheese and Honey Toast | Dairy
Great for breakfast, lunch or afternoon tea.
Serves one to two
- 1 tablespoon slivered almonds
- 1 sheet of aluminum foil
- 2 slices of challah or white Pullman loaf
- 2-3 tablespoons of goat cheese
- Honey for drizzling
- ⅛ teaspoon thyme
Remove the tray from the toaster oven and cover it with a piece of aluminum foil. Preheat the toaster oven to 350 degrees. Spread the almonds on the aluminum foil. Move the tray into the toaster oven. Bake for one to two minutes, watching the almonds constantly so they don’t burn. When golden brown, remove the almonds from the toaster oven and cool briefly. Reserve.
Place the bread in the toaster oven. Toast until golden. Remove the bread from the toaster oven. Cool momentarily. Spread the goat cheese evenly over the toast. Drizzle the honey over the top, then sprinkle on the thyme. Divide the almonds in half and sprinkle over the thyme. Serve immediately.
