When most people think appetizers, toasts, and crostini, they often turn to bruschetta, that classic Italian combination that usually includes juicy tomatoes, cheese, and herbs. But there's a whole world of toasts out there that rely on seasonal ingredients and innovative flavor combinations, spanning the map from skirt steak to strawberries and everything inbetween.
There is a restaurant here in Seattle, Dinette, that specializes in toasts. When I first heard about their dinner menu and the famed toasts I initially thought it a little silly: toasts aren't exactly a tough thing to pull off. But their creative use of seasonal ingredients make for a really special meal. Share a salad and a bottle of wine and order a bunch of toasts to try and a good meal is had, indeed. So I began thinking about different toasts we could start making at home from sweet to savory, using different fruits, herbs and cheeses. And now I have a very fine place to start.
Try a Recipe:
• Fava Bean and Radish Bruschetta - Emily Ho for The Kitchn (pictured above)
• Ricotta and Date Toast - The Best Remedy
• Strawberry Basil Bruschetta - A Blithe Palate
• Kale and Bean Bruschetta - Bon Appetit
• Fig, Ricotta and Honey Toasts - Fig and Cherry
• Modern Mexican Bruschetta - Rick Bayless
• Garlic, Brie and Tomato Toasts - Epicurious
• Flank Steak with Goat Cheese on Toast - Steamy Kitchen
• Apricot and Chicken Bruschetta - Giada De Laurentis
• Sponge Cake Bruschetta with Berries, Maple Syrup and Cinnamon Salsa- Lucullian Delights
• Bruschetta with Cherries - Whole Foods Market
Related: Mushroom and Arugula Bruschetta
(Image: Emily Ho)