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Spreads for Toast

R

rousseau

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Lately to make a step in becoming more health conscious I've started buying two loaves of bread per week, to replace some of my unhealthier snacks with toast. When it comes to health I use the less bad philosophy and try to gradually become less unhealthy, rather than fool myself into thinking I can eat a pure, healthy diet, all the time.

Anyway, so I'm eating more brown bread now instead of refined crackers and cookies, which raises the question of what to top it with. This is a tough one because spreads usually aren't the best: butter, cheese whiz, processed peanut butter, sugar heavy jam. The logical alternative would be natural peanut butter, mashed fresh berries, or something like avocado. Major first world problem and likely not that big of a deal, I know.

So I don't want to confine the thread to health, though, so feel free to suggest alternatives for me, mention what you like on toast, or any other related ideas.
 
Toasted sourdough is awesomely delicious when it's generously topped with extra virgin olive oil and salt and nothing more, particularly a nice thick slice. Let it sit for a couple minutes after adding the olive and salt so it can soak in. Even if it cools off completely and you don't eat it for an hour it's still delicious. It's chewy and crunchy at the same time.

Topping with avocado also can't be beat. But I drizzle some olive oil over the avocado and hit it with salt to taste. Can be kinda messy but definitely hits the spot.

Spreading toast with butter and then spreading generously with almond butter is also pretty tasty and healthy. I have to say that I'll sprinkle a bit of salt here too.
 
A vote for garlic hummus fortified with more garlic. But once in awhile I'll still use margarine for a change. I stay away from butter or cheese, but they'd be my first choice if I could. And more garlic. Hummus also works great in homemade salad dressing instead of mayo. It's made with tahini but I add more of that too. Along with some garlic. :)
 
Some of the bakery I had been buying was getting out of hand. The lovely blueberry/sour cream coffee cake brought on feelings of shame. So, with unemployment brought on a desire to economize and hence more food preparation. I figured if I'm going to make it, I might as well lean towards more healthy items.

I like toasted lettuce and tomato sandwiches on Dave's White Bread Done Right. I struggle with some of those whole wheat and whole grain breads.
I've recently fallen out with jams and jellies because they are just too sweet for my taste now. So just organic unsweetened peanut butter is good.
Recently I've tried an old childhood favorite, toast lightly buttered, sprinkled with a bit of sugar and cinnamon.
 
If the bread is soft and fresh, you cannot go past a thickish layer of butter (not that turkey fattening margarine crap) and a thin to medium layer of Vegemite. You do have to experiment with your butter/Vegemite ratio, and it has to be fresh bread, (again check the ratio you prefer - especially if you slice it yourself), but once you get this right.... mmmmmm.

Another one I like is fresh bread, butter and sliced canned beetroot. Add salt and pepper if you have to, but yummy!

I think they key is the fresher the bread, the better.

And yes, you can do this with toast too.


What about toast, butter, shredded ham, thin slices of tomatoes and onions, cheese and grill it.
 
Tharmas said:
I sometimes put hummus on toast.
Click to expand...

Treedbear said:
A vote for garlic hummus fortified with more garlic. But once in awhile I'll still use margarine for a change. I stay away from butter or cheese, but they'd be my first choice if I could. And more garlic. Hummus also works great in homemade salad dressing instead of mayo. It's made with tahini but I add more of that too. Along with some garlic. :)
Click to expand...

So just my luck I had some frozen chickpeas already prepared, garlic, and most of what I needed to make my own Hummus. So I made some on Friday and quite enjoyed it with toast, as did our son.
 
Not healthy, but unbelievably delicious: Maple Cream.

Seriously, this is fantastic.
Take a cup of real maple syrup, a tiny bit of butter, then heat to 235F, cool in ice bath back to 100F, then stir constantly so that no large crystals can form, only tiny ones, as it cools the rest of the way. It makes a frosting-like consistency, and spread on buttered toast it is an incredible treat.

https://theviewfromgreatisland.com/minimal-monday-maple-cream/
 
Rhea said:
Not healthy, but unbelievably delicious: Maple Cream.

Seriously, this is fantastic.
Take a cup of real maple syrup, a tiny bit of butter, then heat to 235F, cool in ice bath back to 100F, then stir constantly so that no large crystals can form, only tiny ones, as it cools the rest of the way. It makes a frosting-like consistency, and spread on buttered toast it is an incredible treat.

https://theviewfromgreatisland.com/minimal-monday-maple-cream/
Click to expand...

Sounds like creamed honey or honey butter and I haven’t had it in years!
 
Olive Tapenade. Just put the following in a food processor for a few pulses: Kalamata olives (seedless), capers, lemon juice (add some zest too if fresh lemons), garlic, and olive oil.

If you want it richer but slightly less healthy add a bit of feta. And in case you haven't discovered it yet, seek out Bulgarian Feta. Many groceries with a decent deli with have it by the pound. It's creamier and less salty than all the other feta variants (greek, domestic, hungarian). Another addition that goes great if also adding feta is roasted fresh tomatoes. Just put either some whole cherry or slices of larger tomatoes under the broiler until they blacken a bit and throw them in.

It will keep for a week or more in the fridge.
 
ronburgundy said:
Olive Tapenade. Just put the following in a food processor for a few pulses: Kalamata olives (seedless), capers, lemon juice (add some zest too if fresh lemons), garlic, and olive oil.

If you want it richer but slightly less healthy add a bit of feta. And in case you haven't discovered it yet, seek out Bulgarian Feta. Many groceries with a decent deli with have it by the pound. It's creamier and less salty than all the other feta variants (greek, domestic, hungarian). Another addition that goes great if also adding feta is roasted fresh tomatoes. Just put either some whole cherry or slices of larger tomatoes under the broiler until they blacken a bit and throw them in.

It will keep for a week or more in the fridge.
Click to expand...

The tapenade sounds like it would go with just about anything. I've heard that supermarket feta in the US is often made with cows milk, and most imports are made with sheep and/or goat milk.
 
Treedbear said:
ronburgundy said:
Olive Tapenade. Just put the following in a food processor for a few pulses: Kalamata olives (seedless), capers, lemon juice (add some zest too if fresh lemons), garlic, and olive oil.

If you want it richer but slightly less healthy add a bit of feta. And in case you haven't discovered it yet, seek out Bulgarian Feta. Many groceries with a decent deli with have it by the pound. It's creamier and less salty than all the other feta variants (greek, domestic, hungarian). Another addition that goes great if also adding feta is roasted fresh tomatoes. Just put either some whole cherry or slices of larger tomatoes under the broiler until they blacken a bit and throw them in.

It will keep for a week or more in the fridge.
Click to expand...

The tapenade sounds like it would go with just about anything. I've heard that supermarket feta in the US is often made with cows milk, and most imports are made with sheep and/or goat milk.
Click to expand...

"Domestic" is almost always cow. Bulgarian will pretty much always have at least some sheep/goat milk. Greek will often have sheep, but it is aged longer and thus is more dry and crumbly. I love the Bulgarian because it's texture almost a cross between feta and fresh creamy goat cheese. Also, b/c it is less aged it's often the cheapest. If you buy something pre-packaged from the cooler, imported or not, it's likely going to be a more aged and dry/crumbly texture, even if called "Bulgarian". I live in a major city, but my the deli counter in the market I go to (even a chain like Mariano' or Whole Foods) has multiple types by the pound and the Buglarian is always the softest and pretty cheap ($5-$7 per pound).
 
There is really only one, peanut butter. Washed down with coffee.
 
I've been addicted to sour dough bread during the pandemic. I had been putting butter and apricot preserves on my toast but now I'm trying to get a little extra protein in the morning, so this week, I've been putting pecan/honey cream cheese and apricot preserves. Today it was peanut butter and apricot preserves. I'm addicted to apricot preserves, but I only use a tiny bit on the toast.

I like apricot preserves so much that I found a pork tenderloin recipe that has apricot preserves in it. My husband loves it too, so he makes it for us at least every two weeks. He also makes an orange and apricot preserves sauce to use on coconut shrimp, which is delicious. So, apricot preserves are not just good on toast, they are good with many things.
 
Peanut butter and mayo on toast - yea or nay?

My mom used to make it when I was a kid and I liked it too.
 
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