Better On Toast: Zingy White Bean Toasts and A Giveaway!

There are few times when a toasty slice of bread slathered in butter and sea salt does not satisfy. When those rare instances do happen though, there are a billion ways to gussy-up (gussy? who am i?!) a slice of toast that will satisfy any craving–salty, sweet, and in between. My internet friend, Jill, wrote a book all about it! Her new book Better on Toast is out today and it’s like a love letter to all things toast. The book is packed with recipes and ideas for topping toast from snack and appetizer toasts, to meal-worthy toasts, and even some sweet fare as well. There are even toasting techniques, like pan toasted with parmesan.

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.

Better on Toast

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).

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Print 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]

 

Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

I love banana bread a lot of ways–nuts, chocolate chips, peanut butter, spices, fruit, plain? SURE! But, my favorite banana bread iteration probably involves streusel because I cannot resist a crumbly, sugary, buttery topping. I just can’t.

This version involves lots of cinnamon and everyone’s favorite darling–brown butter. It’s sweetly spiced with a crumbly topping and toffee-like notes from the browned butter. And, I went even further, I gilded the banana (that’s the saying, right?) and added a super simple brown butter + honey drizzle. It takes this bread over the top and makes it something extra special…I mean, what’s more special than a triple-brown-butter (streusel! batter! drizzle!) situation?

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Print Recipe

Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

Adapted from Betty Crocker

Makes 1 loaf

Topping:

3 tablespoons flour

3 tablespoons sugar

1 teaspoon cinnamon

dash of salt

2 tablespoons browned butter

Batter:

3 very ripe bananas

6 tablespoons browned butter

1 cup sugar

1 egg

2 teaspoons vanilla extract

1/4 cup greek yogurt

1/4 cup milk

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

Preheat the oven to 350ºF and spray a 9×5 inch loaf pan with cooking spray.

Brown the butter for the topping and batter in a skillet by melting 1 stick of butter (8 tablespoons) over medium heat until the butter foams. As the foam subsides, continue heating, stirring occasionally until the milk solids become deep brown and the butter smells like toffee. Remove from the heat and scrape into a heatproof dish to cool.

In a small bowl stir together the topping ingredients, including 2 tablespoons of the browned butter.

In a bowl, mash the bananas and whisk in the remaining 6 tablespoons browned butter, sugar, egg, vanilla, greek yogurt, and milk. In a seperate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the banana mixture to the flour mixture and fold until just combined. Scrape the batter into the prepared pan and sprinkle evenly with the topping mixture. Bake in the center of the oven for about 1 hour or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before serving.

Brown Butter Honey Drizzle

This drizzle is totally optional, but pushes this bread over the top.

Brown 2 tablespoons of brown butter in a skillet (go ahead and brown 2 additional tablespoons with the 8 mentioned above, 10 tablespoons total). Stir the 2 tablespoons of brown butter with 4 tablespoons of honey, warm in a skillet if it doesn’t seem to be coming together. Drizzle over the whole loaf of bread or on each slice as you serve it.

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Ham and Chive Mini Biscuit Muffins

Guys, tomorrow we are taking Casper on his first plane trip and I am just a leeeetle bit nervous (aka, a LOT nervous). Mostly about the germs and the diseases I’m convinced are lurking everywhere and since everything Casper can get his paws on goes into his mouth, I’m just freaking out a bit. On the inside. On the outside I only look mildly freaked out. I may or may not be the weirdo in seat 20b shrouding myself and my baby with a muslin blanket while Sean tries to not roll his eyes too hard. Thankfully, the flight is a short one (1.5 hours) and we’ll be landing in Reno to a happy reception of friends and family. Casper is meeting my BFF and her family for the first time! I’m so excited! She and her sister, also my good friend, have daughters a few months older than Casper, so it’s going to be a baby party! I can’t wait to see how they all interact. I’m sure it will be hilarious.

Anyway, crazy-mom-talk aside, let’s talk about carb-babies.

It’s a biscuit in a mini muffin. Revolutionary, nope. Delicious, yup.These guys are the dressed-up version of a drop biscuit, no patting out dough, flouring surfaces, or cutting, just scooping and baking, but a little cleaned up. Even though they’re small, these two-bite babes are packed with a ton of flavor–salty & savory ham, onion-y chives, and cheese (of course!) folded into tender and buttery biscuit dough. The recipe makes about 3 dozen minis, which is a lot, but they are perfect for freezing and just take a quick 15 second whirl in the microwave to reheat. They’re great as a carb-y, cheesy side for soup, chili, or stew, but would be crazy-adorbs topped with teeny little quail eggs.

[recipe]

Print Recipe

Ham and Chive Mini Biscuit Muffins

Adapted from this recipe

Makes about 36 mini biscuits

I used cake flour for these biscuits to mimic the much coveted White Lily Flour, which I can’t find out west. I have also used all-purpose flour for these with fine results. I would reduce the amount to 2 cups if using all-purpose.

2 1/4 cups cake flour

2 tablespoons baking powder

1 scant teaspoon salt

1/4 teaspoon black pepper

5 tablespoons cold, unsalted butter, cut into cubes

1/4 cup finely diced ham

1/2 cup shredded cheddar

3 tablespoons finely minced chives

1 cup whole milk

Preheat the oven to 425ºF and line 1 1/2 mini muffin tins with paper liners. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt. Stir to combine. Add in the cold butter and toss to coat the cubes. Using either a pastry blender, or your fingers, work the butter into the flour mixture until you get coarse crumbs–some sandy bits and some pieces of butter still in small chunks (about pea sized). Add in the ham, cheese, and chives and fold gently to combine. Finally, fold in the milk until just combined being careful to not over mix the dough. Using a mini cookie scoop, or a tablespoon, scoop the dough into the mini muffin cups and bake in the center of the oven for about 12-15 minutes or until puffed and just golden. [/recipe]