I borrowed this book because I love toast. I could put anything on a piece of toast and call it a meal, like mayo on toast, jelly on toast, or just toast by itself. But this book has given me ideas on how to enjoy it at a different level.
So far, I've tried two recipes. The first one is the brie and blackberries with chili sauce on rye (page 13). It was easy and straightforward to prepare. But as I bit into it, I decided that I like it better when I ate the blackberries separately. Then I tried the broiled eggplant with smoked cheese on toasted baguette (page 56). That one solidly presented layers and layers of flavors.
Reading this book introduces a variety of interesting and flavorful ways to enjoy toast.
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