TOAST. WHO’D HAVE THOUGHT WITH A LITTLE CREATIVITY IT PAIRS WITH OTHER THAN BUTTER. AND WHEN I SAY TOAST, I DON’T NECESSARILY MEAN THOSE STARCHY SLICES OF WHITE CARDBOARD, USE A HUNK OF SOURDOUGH, FRENCH BREAD OR RYE FOR VARIATION. PARADE THESE AROUND AS HORS D’OEUVRES FOR A DINNER PARTY, INDULGE IN A BREAKFAST, OR JUST IMPRESS YOUR MOTHER. HERE ARE THE TOP FIVE YOU REALLY NEED TO TRY:
Fig-ure it out
This is truly indulgent, eat it on a chaise longue and have a bowl of grapes next to you…it’s greek, and it’s pretty damn good. For non-vegetarians opt for for an extra layer of thin pancetta.
-1 Braeburn apple
-Handful of walnuts
Slice four pieces of the French loaf and toast. Once toasted, evenly spread the goat’s cheese onto the bread. Cut up the apple into thin slices and cover the cheese in a layer. Dice the figs and walnuts into small pieces and sprinkle over the apple layer. Drizzle a small amount of the maple syrup on top, this should ensure the ingredients stay put too.
Full English breaktoast
Don’t have time to faff around with several pans to get that plate perfect? Simple. Make this compact version.
-Large fresh white loaf, unsliced
-2 Portobello mushrooms
-4 rashers of bacon
Slice two pieces of the loaf, make sure they’re nice and thick. If they’re too thick for the toaster, then stick under the grill, but keep your eyes peeled to ensure they don’t burn. Give Portobello mushrooms a quick grill. Now, you see all these Instagram-worthy eggs poached to perfection daily…I’ll let you in on a secret, t’s all a facade. No pans are needed. Fill half a bowl with cold water, crack the two eggs into it and put in microwave for 1 minute and half. If not cooked, keep adding 10 seconds until preferred state. Fry all rashers, and then thinly slice tomato. Assemble by placing three slices of tomato on each slice, then place rashers of bacon. Add one mushroom to each toast facing upwards, in order to hold the egg. Season with salt and pepper.
A Hella’ Mozzarella
This one’s very Mediterranean, and very simple. Don’t try to cram loads of toppings for taste as the basil will do the legwork.
Layer the salmon pieces on top of the rye bread. Slice up the mozzarella and tomato evenly and place diagonally (see image). Tear the basil and sprinkle on top. Drizzle balsamic dressing. Season with salt and pepper.
With the big C-day looming, you might as well invest in some brandy butter. Chuck it on mince pies all you must, but try this on toast first.
-Cup full of prunes
-1 bar of dark chocolate
Toast the wholemeal, then spread brandy butter on thickly. Chop up prunes and generously place on toast. Grate dark chocolate over, then the orange. Cut up the toast slices in quarters for serving.
Don’t Worry, Brie Happy
Brie, what a cheese. This is great as a light lunch, or a desert depending how sweet you like your puds.
-Handful of grapes
-Handful of blueberries
Cut pitta in half, then place brie on top. Meanwhile slice each grape in half. Grill both slices, ensuring brie has melted. Top with slices grapes and blueberries. Tear lettuce up and place on top. Dollop cranberry sauce accordingly.