50 Toast Topping and Spread Recipes

Try new toast toppings and spreads—there are dozens of options!

Toast toppings and spreads

1. Cream cheese with vegetables. In a food processor, puree 110 g of cream cheese with 1 tbsp each of chopped dill, chives, tarragon, and parsley; season with salt and pepper. Spread on 4 slices of toasted pumpernickel rye bread. Top with thinly sliced ​​carrots, radishes, cucumbers, and mushrooms.


2. Omelette with asparagus. Whisk 3 eggs with 1/4 cup chopped chervil, 1 teaspoon salt, and a couple of grinds of pepper; stir in 1 cup thinly sliced ​​cooked asparagus. Cook in a buttered nonstick frying pan over medium heat, undisturbed, for 3 to 5 minutes, until set. Bake at 350°F (180°C) for another 3 minutes, or until cooked through. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelette.



3. Eggs Benedict. Combine 55g softened butter, 1 tbsp each olive oil, white wine vinegar, chopped capers, and chopped tarragon; season with salt and pepper. Spread on 4 slices toasted white bread. Top with slices of cooked Canadian bacon, chopped hard-boiled eggs, chopped tarragon, and green onions.


4. With beans and mint. Cook 1 cup fava beans (without pods) in boiling salted water for 2 minutes; drain in a colander and cool in ice water, then peel. Purée in a food processor with 1/3 cup olive oil, 3 tablespoons chopped mint, 2 tablespoons grated Pecorino cheese, and 2 teaspoons lemon juice; season with salt and pepper. Spread on 4 slices toasted olive bread; top with Pecorino and mint.


5. With spicy avocado. Mash 1 ripe avocado with 1 teaspoon rice vinegar, season with salt, pepper, and chipotle hot sauce; spread on 4 slices toasted whole-grain bread. Top with thinly sliced ​​radishes, green onions, and alfalfa sprouts.


6. Mango, avocado and chipotle. Combine 2 tablespoons mayonnaise with 2 teaspoons chopped chipotle peppers in adobo sauce. Spread on 4 slices toasted sourdough bread. Top with sliced ​​mango and avocado and thinly sliced ​​red onion; drizzle with lime juice and season with salt and red pepper flakes.



7. Crab and avocado. Toss 3/4 cup picked crabmeat with 1 tablespoon chopped chives and a squeeze of lemon juice. Mash 1 ripe avocado with 1 teaspoon rice vinegar, season with salt, pepper, and chipotle hot sauce; spread on 4 slices toasted whole-grain bread. Top with crab salad and season with salt and pepper.


8. Pesto and avocado. Spread pesto on 4 slices of toasted white bread. Add sliced ​​avocado, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with grated Parmesan, toasted pine nuts, and torn basil.


9. Green Onion Pesto and Ricotta. Cook 1 bunch chopped green onions in boiling salted water for 1 minute; drain in a colander and rinse with cold water. Purée in a food processor with 1/3 cup olive oil, the juice of 1/2 lemon, 2 tablespoons each chopped parsley, grated Parmesan, and toasted walnuts, and 1/4 teaspoon each red pepper flakes and salt. Spread on 4 slices toasted sourdough bread; top with ricotta. Drizzle with olive oil and sprinkle with lemon zest and pepper.


10. Cheese spread. Spread 4 slices of toasted white bread with pimento cheese spread. Top with sliced ​​hard-boiled eggs, sliced ​​pickled jalapeños, and green onions; season with salt and pepper.


11. Mexican Black Beans. Mash 3/4 cup drained and rinsed can of black beans with 2 tablespoons sour cream; season with hot sauce. Spread on 4 slices toasted potato bread; top with grated smoked cheddar. Broil over high heat until the cheese is melted. Top with sliced ​​jalapeños, crumbled cooked bacon, and chopped cilantro.


12. Stewed beans. Microwave 1 cup of canned baked beans, then mash lightly. Spread on 4 slices toasted potato bread. Top with cooked Irish bacon and grated cheddar.


13. Sharp Cheddar. Cook 1 tablespoon tomato paste with 2 ounces (55 g) butter over medium heat until deep red, 3-5 minutes; add a splash of Worcestershire sauce and season with salt and pepper. Spread on 4 slices toasted white bread. Top with grated sharp cheddar; broil under high heat to melt the cheese. Top with sliced ​​green onions.



14. Cheddar and chutney. Spread fig or apple chutney on 4 slices of multigrain bread. Top with slices of aged cheddar. Bake at 220°C (425°F) until golden brown and bubbly.


15. French onion. Caramelize 2 sliced ​​onions in 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat, stirring occasionally, for 45 minutes; season with Worcestershire sauce, salt, and pepper. Divide between 4 slices toasted white bread; top with grated Gruyere cheese. Bake under a high broiler to melt the cheese. Sprinkle with chives.


16. Pepperoni. In a food processor, puree 1/4 cup pepperoni with 3 tablespoons softened butter. Spread on 4 slices of toasted Italian bread. Add sliced ​​mozzarella and chopped basil. Drizzle with olive oil.


17. Spicy coppa. In a food processor, puree 1/2 cup mayonnaise with 1/4 cup pickled pimento peppers (remove seeds). Spread on 4 slices toasted sourdough bread. Top with thinly sliced ​​coppa or capicola.


18. Burrata and mortadella. Puree 110g (4 oz) burrata cheese, 1 cup pea shoots, and 1 tbsp olive oil in a food processor; season with salt and pepper. Spread on 4 slices toasted multigrain bread. Add mortadella slices, grated Parmesan, and pea shoots.


19. Spicy pastrami. Spread whole grain mustard on 4 slices of toasted marbled rye bread. Top with sliced ​​pastrami and sliced ​​Swiss and caraway Havarti cheeses; broil until melted.


20. Smoked salmon. In a food processor, puree 110 g of cream cheese with 1 tbsp each of chopped dill, chives, tarragon, and parsley; season with salt and pepper. Spread on 4 slices of toasted pumpernickel bread. Top with smoked salmon, baby arugula, and a squeeze of lemon juice. Season with pepper.


21. Salmon and miso. Mix 110g of softened butter with 1 tbsp of miso paste. Spread on 4 slices of toasted pumpernickel bread. Top with smoked salmon, green onion slices, and smoked sea salt.

We recommend
22. White fish and apple. Slice 1 green apple into strips; toss with 3 tablespoons Dijonnaise sauce (or a mixture of mustard and mayonnaise). Spread store-bought white fish salad on 4 slices toasted marbled rye bread. Top with apple and chives.


23. Salad with shrimps. Combine 8 ounces (230 g) chopped cooked shrimp, 1/4 cup mayonnaise, 1 tablespoon each of chopped shallots, chopped dill, and lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon each of cayenne pepper and salt. Butter 4 slices of toasted dark rye bread. Add Bibb lettuce leaves and shrimp salad.


24. Salad with ham. In a food processor, puree 8 ounces (230 g) of ham. Add 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, and 2 tablespoons chopped chives; pulse. Spread the mayonnaise on 4 slices of toasted potato bread. Add slices of Swiss cheese, ham, and pickle slices.


25. Middle Eastern Egg Salad. Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chili paste). Spread on 4 slices toasted whole-grain bread; drizzle with olive oil and sprinkle with chopped mint and cilantro.


26. Pickled beets and eggs. Butter 4 slices of toasted pumpernickel bread; top with slices of dill Havarti cheese, hard-boiled eggs, and pickled beets. Season with salt and pepper; sprinkle with dill.


27. Olives, hummus and eggs. Combine 1/4 cup each chopped pitted Kalamata olives and chopped roasted red pepper, the zest and juice of 1/2 lemon, 1 tablespoon olive oil, and chopped parsley. Spread the hummus on 4 slices of toasted white bread; top with the olive mixture and chopped hard-boiled eggs.


28. "BLT" with baked garlic. In a food processor, pulse 110g softened butter, 1 tbsp each jarred roasted garlic, chopped chives, and parsley, 1 tsp each grated lemon zest and salt. Combine 1 cup chopped watercress, 1/2 cup halved cherry tomatoes, 1 tsp each lemon juice and olive oil; season with salt and pepper. Spread the garlic butter on 4 slices toasted white bread; top with lettuce and chopped cooked bacon.


29. Bacon with egg and blue cheese. Combine 55g softened butter with 1/4 cup crumbled blue cheese. Spread on 4 slices toasted marbled rye bread; top each with crumbled cooked bacon, a fried egg, and chopped chives. Season with pepper.


30. Bacon jam. Fry 170 g (6 oz) chopped bacon in a skillet until crisp. Add sliced ​​onion and garlic clove; cook until golden brown. Add 1/4 cup each water, brewed coffee, apple cider vinegar, and maple syrup; season with pepper and simmer until thickened. Puree in a food processor; season with salt. Spread on 4 slices toasted sourdough bread; sprinkle with chopped parsley.



31. Ham with jam. Butter 4 slices of toasted multigrain bread, then spread with orange marmalade. Add slices of Black Forest ham (cut into strips), grated lime zest, and pepper.


32. Bacon with blueberries and maple syrup. Combine 3 ounces softened cream cheese with 1.5 tablespoons maple syrup; spread on 4 slices toasted sourdough bread. Top with crumbled cooked bacon and blueberries; drizzle with maple syrup.


33. Apples with bacon. In a food processor, combine 2 tablespoons each of softened butter and plain Greek yogurt. Spread on 4 slices of toasted cinnamon-raisin bread. Add thinly sliced ​​apples and crumbled cooked bacon in maple syrup; drizzle with maple syrup.


34. Figs with prosciutto. Butter 4 large toasted slices of baguette, then spread with fig jam; sprinkle with sea salt. Top with thinly sliced ​​prosciutto.


35. Cottage cheese with jam. Spread cream cheese on 4 slices of toasted sunflower seed bread. Top with apricot jam and season with pepper.


36. Cottage cheese with cinnamon. In a food processor, puree 1/2 cup cottage cheese, 2 teaspoons honey, and 1/2 teaspoon grated orange zest. Spread on 4 slices toasted cinnamon-raisin bread. Sprinkle with grated nutmeg and cinnamon-sugar.


37. Spiced apple paste. Combine 2 ounces butter, 1 teaspoon grated ginger, and a pinch of cayenne pepper; spread on 4 slices toasted nut bread. Brush with applesauce and sprinkle with 1 tablespoon sugar mixed with 1/4 teaspoon pumpkin pie spice.


38. Grapefruit with ginger. In a food processor, puree 55g of softened butter with 2 tbsp of chopped crystallized ginger. Spread on 4 slices of toasted white bread. Add grapefruit wedges and sprinkle with sugar.



39. Pineapple with coconut. Cook 8 slices of peeled pineapple with 1 tablespoon coconut oil and 1 tablespoon brown sugar over medium heat until caramelized, 3-5 minutes per side. Lightly brush 4 slices of white bread with coconut oil; bake at 350°F (180°C) until toasted. Stir in the pineapple and toasted coconut.


40. Lemon cream. Lightly butter 4 slices of toasted white bread. Spread with lemon curd, top with clotted cream, and fold into swirls.


41. Lemon cream with raspberries. Lightly butter 4 slices of toasted white bread. Spread with lemon curd, add clotted cream, and fold into swirls. Top with raspberries and hazelnut pieces. Dust with powdered sugar.


42. Strawberries with poppy seeds. Combine 8 ounces softened cream cheese, the zest and juice of 1 lemon, 2 tablespoons powdered sugar, 1 tablespoon poppy seeds, and 1/2 teaspoon vanilla. Spread on 4 slices toasted challah. Top with sliced ​​strawberries.


43. Strawberries with rhubarb. Sauté 1/2 cup sliced ​​rhubarb in butter until softened; stir in 3 tablespoons maple syrup. Combine 2 tablespoons softened butter, 1/2 teaspoon each vanilla, and cinnamon. Spread on 4 slices challah; bake over high heat until toasted. Stir in rhubarb and strawberry slices. Dust with powdered sugar.


44. Almond paste with berries. Toss 1/2 cup each raspberries and blueberries with 1 teaspoon each of lemon juice and chopped tarragon. Spread the almond paste on 4 slices of toasted multigrain bread. Top with the berry mixture and drizzle with honey.


45. Chocolate spread with banana and bacon. Spread chocolate peanut butter on 4 slices of toasted pumpernickel bread. Top with banana slices and crumbled cooked bacon; drizzle with honey.



46. ​​Chocolate with chili powder. Spread nut butter on 4 slices of cinnamon-raisin bread; sprinkle with chili powder and cinnamon sugar, then top with chocolate chips. Bake at 425°F (220°C) until the bread is toasted and the chocolate is slightly melted.


47. Grape jam with pecans. Butter 4 slices of toasted seeded rye bread, then spread with grape jam. Sprinkle with toasted pecans and sea salt.


48. Peanut butter with condensed milk. Spread creamy peanut butter on 4 slices of toasted white bread. Drizzle with sweetened condensed milk.


49. "Chocolate Cookie" Top 4 slices of white bread with thin slices of butter. Sprinkle each with vanilla sugar or granulated sugar and add chocolate chips. Bake at 220°C (425°F) until the bread is toasted and the chocolate is slightly melted.


50. Strawberries with cookie paste. Spread it cookie paste (Speculos) Spread on 4 slices of toasted whole grain bread, then spread with strawberry jam. Top with sliced ​​strawberries.



Categories: