The book is full of amazing photos and all sorts of delicious toast toppers, even a recipe for a gluten-free-bread for gluten-free toast making–because everyone deserves a good piece of toast! Included in the book is this super-tasty recipe for Zingy White Bean Toasts. It really jumped out at me because I love white beans and loved the idea of them in a garlicky, rosemary infused, tomato sauce on crunchy parmesan toasts. YUM. Plus, I pureed some of the leftover topping for Casper and he LOVED it. Snack for me and snack for my boo. WIN, WIN.
Speaking of winning, since most of us love toast, Jill and I were thinking maybe you guys would like a chance to win a copy of Better on Toast? If you think you’d like something like that, comment below with what you think Brown: would be better on toast. For a second entry, tweet or tag @theculinistas on twitter or instagram with how you like your toast (be sure to reply to your comment here and let me know). The giveaway will run from March 31st to April 7th and I will message the lucky winner to ship them a copy from the publisher Harper Collins.
For other Better on Toast ideas and chances to win check out these other great blogs:
Feed Me Phoebe: Avocado Toast with Roasted Spring Vegetables and Tahini Sauce
The Yellow Table: 3 Easy Breakfast Toasts
Leanne Brown: Soy Sauce Marinated Tofu
**(Only entries from the US and Canada are eligible).
[recipe]
Zingy White Bean Toasts
Makes 8-12 appetizer sized toasts.
5 tablespoons olive oil
4 fresh rosemary sprigs
2 cloves garlic, minced
1, 15-ounce, can white beans, rinsed and drained
pinch of salt
1, 15-ounce, can diced tomatoes, drained (or 1 pint halved cherry tomatoes)
1 tablespoon sherry vinegar
1 lemon, halved
4, 1/2 inch thick, slices rustic bread, Parmesan pan toasted (instructions below)
In a skillet over low heat, heat the oil and the rosemary sprigs until the rosemary leaves have fried but not burned, 5-7 minutes. Remove the rosemary and reserve. Set aside 2 tablespoons of the rosemary infused oil in a dish.
Add the white beans and the garlic to the remaining oil in the pan and turn up the heat to medium-high. Sauté for 4-6 minutes or until the garlic has softened. Add a pinch of salt. Add the tomatoes and cook them down, about 10 minutes, stirring occasionally. Add the vinegar and cook an additional 2 minutes.
Squeeze the lemon onto the toasts and top with roughly 2 tablespoons of the bean mixture. Drizzle with the reserved rosemary oil and sprinkle with fried rosemary.
To make the parmesan toasts, spread each slice of bread on both sides with a thin layer of butter. Smash some freshly grated parm onto one side of each toast. Heat a skillet over medium heat. When the pan is hot place the bread, parm side down, into the pan, and toast until golden brown. While the first side browns, carefully press some more parm on the top sides of the bread. Flip and repeat. [/recipe]
Stefanie - Sarcastic Cooking
Looove anything on toast! And I totally used the word gussy in a post last week and felt like a Golden Girl hahah! I have to say I am kind of boring. I love avocados in real life but I love them even more on toast!
cindy
Avocado toast is always a good idea!! It’s just gussy’d enough, ha.
Carrie M
Loving my toast. Morning, noon or night!
cindy
Agreed!
Nora B
I think a beef chili on toast is wonderful!
cindy
That sounds amazing!
Stephanie Y
I often bake my own bread and there’s nothing better than some fresh, hot toast! For savory cravings, I love some cream cheese, avocado and a sprinkling of chili powder. When I’m in a sweeter mood my go-to is either some nutella or biscoff spread/cookie butter.
cindy
YUM to all of that!
Bianca @ Sweet Dreaming
almond butter + cinnamon + banana + and a few chocolate chips!!
Bianca @ Sweet Dreaming
https://twitter.com/Sweet__Dreaming/status/582956906291052544
Carolyn
I love Meyer lemon marmalade on toast.
Eileen
The real question is what ISN’T better on toast! I personally am into hot mustard, plenty of chopped veg (whatever’s in the crisper), and some sliced cheese, all popped into the toaster to crisp and melt. Yay! Thanks for the giveaway opportunity!
Simone Sika
Anything on toast is delicious! Nutella with shredded coconut, avocado with some hard boiled egg and a little bit of pepper, any combination with peanut butter….
Molly
I am keen on the classic avocado toast with salt and black pepper. A sprinkle of parmesan, red pepper, turmeric or an egg on top never hurts though!
Sarah H.P.
I love avocado toast, but butter and honey is also super nice!
Alison H.
I love avocado and a fried egg on toast!
Alison H.
I tweeted https://twitter.com/sockmonkeydiva/status/583247985728847872
Gail
Love my toast with good butter or avocado or peanut butter or egg or anything – love toast
Gail
Tweeted too
Amy | Club Narwhal
This is AMAZING–because everything really is better on toast! What a fun cookbook (and loving these beans on those crusty toast triangles)!
Weezie
Um, everything is awesome on toast. I just made Melissa Clark’s bacon braised beans (via Luisa at the Wednesday Chef here: http://www.thewednesdaychef.com/the_wednesday_chef/2015/02/melissa-clarks-braised-beans-with-bacon-and-wine.html) and fiancee and I smothered the beans on sourdough toast with big shavings of parmesan. THE BEST.
Jennai
I liked creamed chipped beef on toast!
Brittany Koelmel
Baked beans on toast is my favorite:)
Danielle
Peanut butter is always better on toast. I can’t even eat a pb&j unless the bread is toasted!
jenny
For me, the super ultimate toast experience is a tiny bit of salted butter and gobs of my homemade strawberry jam. Can’t wait for strawberry season to replenish my supply!
Annette
Corn and Crab Bisque on toast. Yum!
Annette
https://twitter.com/ThatTuxedoCat/status/585261070710927360