Weeknight Cooking

10 Ways to Have Toast for Dinner

by:
September  3, 2013
2 Comments

Crispy, crunchy, slathered in butter and jam, or dipped in a runny egg yolk --- let's face it: toast is pretty much the perfect food. But why should breakfast get all the glory? Topped with some ricotta and fresh herbs, toast can be a beautiful, elegant appetizer -- or, with eggs, or mushrooms, or fish, it can be a full-on dinner. Here are ten of our favorite non-breakfast toast recipes.   

Smoked Salmon on Mustard-Chive and Dill Butter Toasts by Kukla

Smoked Salmon on Mustard-Chive and Dill Butter Toasts on Food52 

Shop the Story

 

Celery Salad and Cheese on Toast by Amanda Hesser

Celery Salad and Cheese on Toast on Food52

 

My Best Tomato Sandwich by Merrill Stubbs

My Best Tomato Sandwich on Food52

 

Jennie Cook's Zucchini Butter by Genius Recipes

Jennie Cook's Zucchini Butter on Food52 

 

Herbed Ricotta and Achovy Crostini by Sagegreen

Herbed Ricotta and Anchovy Crostini on Food52

 

Provençal Tuna Melt by boulangere

Provencal Tuna Melt on Food52

 

Toasted Goat Cheese Crostini with Basil and Red Onion Jam by Merrill Stubbs

Toasted Goat Cheese Crostini with Basil and Red Onion Jam on Food52

 

Grilled Garlic Toast by Merrill Stubbs

Grilled Garlic Toast on Food52

  

Mushroom on Toasts by fiveandspice

Mushrooms on Toasts on Food52

  

Bruschetta with Ricotta, Honey, and Lemon by Merrill Stubbs

Bruschetta with Ricotta, Honey, and Lemon on Food52

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now
Tags:

See what other Food52 readers are saying.

  • judy
    judy
  • Mary Heseltine
    Mary Heseltine
Amelia Vottero

Written by: Amelia Vottero

former intern, former student, currently hungry

Popular on Food52

2 Comments

judy
judy March 25, 2018
Creamed avocado and sardines.
 
Mary H.
Mary H. September 9, 2013
Creamed mushrooms on toast anyone? Just the thing when you need something hot but are too tired to think - the perfect comfort food. Soften thickly sliced mushrooms in butter with a shake or two of celery salt till they are little toasty on the corners. Add a little chopped parsley and some cream - crème fraiche if possible. Bubble to thicken and reduce slightly. Season with ground black pepper (and a squeeze of lemon juice if you didn't have crème fraiche) and slide onto sourdough toast.