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.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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