Recipe: Toast Trio

Overview

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Prep/Cook Time:
Varies by toast (but these don’t take a ton of time!)

Makes:
As many as you want! But each one of these can easily serve 10 people.

Course:
Appetizer

Toasts are so easy. And versatile. They allow you to have some variety in what you serve, but still keeping your menu under control. These are three of my favorite, but have fun and come up with some of your own. The formula? Something creamy or fatty as the base and then add crunch and texture along with some acid on top.

The Toast

First, for any of these…you need toast! Choose your favorite — but make sure it is a bread with a loose crumb (larger holes in the bread) and can get really crispy. Don’t use sandwich bread.

If using a french baguette, cut into 1.5” slices or if using a larger loaf, such as sourdough, cut into slices and then cut in half again. Then brush with olive oil and toast — either in the oven at 350 degrees until lightly browned or in a skillet over medium heat. Each for a few minutes.

Hummus and Giardiniera

Ingredients:

• Store-bought plain or garlic hummus

• Store-bought giardiniera

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Instructions:

1. Place a layer of hummus on the toast — don’t make it too thick, but enough to hold the toppings.

2. Place 1-2 Tbsp of the giardiniera on top.

3. Done!

Whipped Ricotta and Balsamic Grape Tomato Arugula Salad

Ingredients:

Whipped Ricotta

• 1 (16 ounce) container whole-milk ricotta

• 1 Tbsp fresh lemon zest (zest from a large lemon)

• 1 Tbsp fresh lemon juice (juice from half a large lemon)

• 1/2 tsp kosher salt

Salad

• 5 oz. container of baby arugula

• 1/4 cup balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp sugar

• 1/2 tsp kosher salt

• Freshly ground black pepper

• 1 clove garlic, minced

• 1/2 cup extra-virgin olive oil

• 1 pint of grape or cherry tomatoes, halved or quartered

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Instructions:

1. Using a hand mixer, whip the ricotta on high speed for 1-2 minutes or until light and airy.

2. Add 1 tablespoon lemon juice, 3/4 tablespoon lemon zest and 1/2 teaspoon kosher salt to the whipped ricotta and whip again for another minute. Set aside.

3. In a small bowl, mix above ingredients from the balsamic vinegar to the garlic, whisk together.

4. Then slowly stream in the olive oil, whisking as you go to emulsify,

5. In a medium size bowl, place the lettuce and tomatoes and drizzle in dressing to your preference — enough to coat but not drowning. Mix thoroughly.

6. Place spoonful or ricotta on the toast and spread evenly.

7. Take tongs and place salad on top.

8. Sprinkle with Maldon finishing salt (optional)

White Bean and Kale w/ Gremolata

Ingredients:

Gremolata

• 1 cup fresh Italian flat-leaf parsley leaves, loosely packed  

• 1/2 cup basil leaves, loosely packed  

• 2 large garlic cloves, left whole and peeled 

• 2 organic lemons

• Coarse or flaky sea salt

White Bean

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 2 cloves garlic

• 2 Tbsp fresh lemon juice

• 1/3 cup olive oil

• 1/4 cup (loosely packed) fresh Italian flat-leaf parsley leaves

• Salt

• Freshly ground black pepper

Braised Kale

• 2 Tbsp unsalted butter

• 2 Tbsp extra-virgin olive oil

• 1 pound Tuscan kale (2 bunches or 6 cups stemmed and leaves torn into large pieces)

• 2 cups low-sodium chicken broth

• 1 pinch of crushed red pepper

• Black pepper

• ⅓ cup Parmigiano-Reggiano cheese (freshly grated)

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Instructions:

1. Finely chop the parsley and basil. 

2. Using a Microplane, grate the garlic directly over the parsley and basil.

3. Zest the lemons on top of this mixture, making sure to not zest the white pith underneath the skin.

4. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.

5. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Make sure to keep some beans almost whole.

6. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

7. In a large pot, melt the butter in the olive oil.

8. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes.

9. Add the broth and bring to a simmer. Cover and cook until the kale is tender and almost all of the broth is absorbed, about 10 minutes.

10. Transfer the kale to a platter and top with the crushed red pepper, lots of black pepper and the cheese (don’t need salt here as the cheese acts as such).

11. Spread some of the white bean mix on the toast.

12. Place some of the kale on top and then finish off with a small amount of the Gremolata.