Toast

Combine all the elements of a caprese salad on top of toast for a melty lunchtime meal. A Caprese Salad is one of my favorite salads.  I love everything about it.  The fresh taste of the tomatoes, the creamy mozzarella cheese, the sweet taste of fresh basil and the balsamic vinaigrette drizzled over the top – it’s all good!  A beautiful Caprese Salad is not only a feast for the eyes, but for the tastebuds as well. For this recipe, I’ve combined all the wonderful ingredients found in a classic Caprese Salad and incorporated them into little hand-held Caprese Toast which were made in my toaster oven.  To this classic flavor combination, I’ve added a layer of creamy Ricotta cheese mixed with sweet chopped basil and grated Romano cheese. Caprese Toast are quick tasty bites that are so easy to make! I start with a good loaf of French or Italian bread and slice the bread into 1/2-inch slices.  Place the slices of bread in a toaster oven and toast them one side. Next,...

Creamy Nutella, bananas, and salty peanuts make for the perfect toasted toppings Bruschetta for breakfast. Bruschetta for lunch. Bruschetta for snack time. Bruschetta for dinner. And now, bruschetta for dessert. Move on over, avocado toast. There’s a new slathered favorite in town, and it stars creamy Nutella, sliced bananas and salted peanuts. So what makes this sweet bruschetta the best thing since, well, sliced bread? The secret is the touch of melted butter brushed across the tangy sourdough slices before they go for a quick toast in the oven. The result are golden brown, crispy canvases ready and waiting for a topping trio of chocolate spread, fresh fruit and chopped peanuts. And all of that deliciousness will only take 15 minutes of your time. Sweet success indeed. PIN IT Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest upda...

Freshly sliced figs atop ricotta cheese, drizzled with honey and garnished with pistachios, offers a slightly sweeter take on the open-faced sandwich. How is it that I left it so long to buy my first fresh figs this season? Yes I’ve seen them all ripe and plump at local grocers and fresh produce shops, yet I walk on by like I don’t care. Poor little dears. Not a great deal needs to be done to the humble fig for me to appreciate them. My favourite approach? Tear them open, admire the gorgeous colours for a few seconds, then eat them skin and all.  Au naturel , baby! It has been done countless times, but taking the bruschetta route is another approach that pops into my mind when I come home with fresh figs. Toasted sourdough, some ricotta and a few other tidbits. Just enough for the fig to shine. I’ve laced the ricotta with a little rosewater; reminiscent of my long-ago jaunt through Morocco. Some sliced almonds and pistachios add to the story. Additional to fresh figs, I’ve thinly s...