50 Toast Recipes

Puree 4 ounces cream cheese with 1 tablespoon each chopped dill, chives, tarragon and parsley in a food processor; season with salt and pepper. Spread on 4 slices toasted pumpernickel bread. Top with thinly sliced carrots, radishes, cucumbers and mushrooms.

Whisk 3 eggs with 1/4 cup chopped chervil, 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.

Mix 1/2 stick softened butter with 1 tablespoon each olive oil, white wine vinegar, chopped capers and chopped tarragon; season with salt and pepper. Spread on 4 slices toasted white bread. Top with cooked Canadian bacon slices, chopped hard-boiled egg, chopped tarragon and scallions.

Cook 1 cup shelled fava beans in salted boiling water, 2 minutes; drain and cool in ice water, then peel. Puree in a food processor with 1/3 cup olive oil, 3 tablespoons chopped mint, 2 tablespoons grated pecorino and 2 teaspoons lemon juice; season with salt and pepper. Spread on 4 slices toasted olive bread; top with more pecorino and mint.