Calling all carb lovers! We could sing the praises of toast all day long—we even incorporated it into the name of our company! For this inaugural “Tuesday’s Toast” blog entry, we are sharing two toast recipes that you can make to jazz up your standard routine breakfast/lunch ideas, or to make for that special someone 😉
Banana Nut Pancake on Toast
1 thick slice of challah bread
1 ripe banana
1/4 cup chopped walnuts or pecans
Cinnamon, to sprinkle on top
Maple syrup
1. Slice a thick piece of challah, and lightly toast in the oven.
2. While the challah is toasting, mash the banana in a bowl
3. Once challah is toasted, spread the mashed banana on top
4. Sprinkle with cinnamon, to taste
5. Add chopped walnuts or pecans
6. Drizzle generously with maple syrup!
Pickled Red Onion, Arugula, and Crème Fraîche Toast
Sourdough baguette
3 tbs. crème fraîche
1/4 cup wild arugula
*Top with pickled red onions (see recipe in notes)
Lemon pepper
1. Slice the baguette lengthwise about 6-8 inches, then cut down the middle of the slice, so the sandwich will be open-faced. Lightly toast in the oven
2. Slather with crème fraîche
3. Layer the arugula and pickled red onions on top
4. Sprinkle lemon pepper, to taste
*Pickled Red Onions
1/2 cup Apple Cider Vinegar
1 1/2 teaspoons salt
1 tablespoon of sugar
1 red onion, thinly sliced
Whisk the first three ingredients in a bowl, and wait for the sugar and salt to dissolve. Add to a mason jar (or bowl), add the red onion slices, and let sit at room temperature for a minimum of 1 hour. Refrigerate overnight for best results.
