13 Jan Special of the Day: Toast! It’s What’s for Dinner
An indulgent evening of devouring a recent issue of Bon Appetit magazine and John Gravois’s “A Toast Story” in Best Food Writing 2014 last week primed my creative juice pump with endless ideas of elevating toasted bread into something satisfying to serve for dinner.
My New Year’s resolution to scale back and simplify made me realize it was more about the creating than the actual cooking for me lately, and having toast as a blank canvas upon which to paint was just plain fun.
Reminiscing about the perfect pairing of cinnamon rolls and chili my mom served us growing up made me realize you could achieve a similar, though much simpler, satisfying supper by whipping up some cinnamon toast to serve with a piping hot bowl of chili. And how easy is that?
Treating toast as the foundation for an open-faced sandwich was the inspiration behind the Smoked Turkey Toast with Pesto Cream Cheese Spread, which once again yields an effortless enjoyable entrée with minimal ingredients, prep time and cleanup. Expand on the theme and have fun creating your own open-faced toast sandwiches using what you have on hand.
And, last but not least for sure, a breakfast-for-dinner delight to warm you up and chase away those winter blues, the Taste of the Tropics Toast~ Milk and Honey toast topped with thinly sliced bananas and Cream of Coconut. Add a strip of crispy bacon, and dinner is on!
Fire up the toaster and get cooking in this week’s Special of the Day: Toast! It’s What for Dinner and recipes for Smoked Turkey Toast with Pesto Cream Cheese Spread and Taste of the Tropics Toast. Enjoy!
Recipes and food photography by Sydne George.
Smoked Turkey Toast with Pesto Cream Cheese Spread
Toast Seed bread lightly and spread with Butter with Canola Spread.
Top with Pesto Cream Cheese Spread
Cream 2 ounces cream cheese with 1 tbsp. prepared pesto (makes enough for 4 slices of bread)
Garnish with fresh basil leaves. Season with freshly ground pepper and sea salt. Enjoy!
Taste of the Tropics Toast
Toast Milk and Honey bread lightly and spread with Butter with Canola Spread.
Top with thinly sliced banana.
Drizzle with Cream of Coconut (Albertson’s beverage aisle).
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.