Three Fancy Toasts



I have a problem, personally, with it being OK to go out and purchase a $15 slice of toast. I'm not saying I never do it, but I'm saying I think it's a problem. I'm an enormous fan of the artisanal bread movement, but when they'll sell you one slice of toast with some avocado on it for the same price, or even more frequently, a higher price than the entire loaf, that seems excessive . Toast is SUCH an easy and fun thing to make at home, and when it's done well it's impressive (as you've seen) and extremely comforting. I hope you'll try these three recipes and find the joy in sharing a meal at home and having people feast on your fancy toast!

PLEASE NOTE - I think it's best to try each of these toasts on different days, no need to stress, try em out when you feel like it and find your favorite!


Cinnamon Crunch Toast: "SF STYLE"


  • 2 tablespoons room temperature salted butter

  • 1 ½ teaspoons cinnamon

  • 1 tablespoon sugar

  • ¼ teaspoon vanilla extract

  • 4-6 thick slices of bread

  • sea salt


  1. Heat a large pan over a medium heat

  2. Beat together the butter, cinnamon, sugar and vanilla

  3. Spread a 1/4th inch layer of butter mixture onto one side of the toast

  4. Place the buttered side down onto the pan and cook for 3 minutes until a crust begins to form and it’s golden brown with some caramelized areas

  5. Flip and lightly toast the 2nd side for minute or so

  6. If the toast isn’t as crispy as you want when you take it out of the pan fear not! It can take a few minutes to really crisp up once it’s removed from the pan

  7. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar)

Avocado Toast: "LA STYLE"


  • ¼ teaspoon red pepper flakes (heaping if you like it spicy)

  • ½ teaspoon chives, thinly chopped

  • 1 tablespoon olive oil + extra olive oil for making the toast

  • Zest from ½ lemon

  • 4 thick slices of bread

  • 2 ripe avocados, with pit and skin removed

  • Sea salt for sprinkling


  1. In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon olive oil and lemon zest

  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)

  3. Toast bread for about 2 minutes on each side until they’re crispy and just a little bit golden

  4. Throw your avocado into a mixing bowl and use the back of a fork to smash them

  5. Smash until their aren’t any chunks larger than a 1/2 inch (if you’re concerned at all about browning toss in a good squeeze of lemon juice from the lemon that you zested earlier)

  6. Layer 1/4th of a cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture and a generous sprinkling of sea salt

Everything Bagel Toast: "NY STYLE"


  • 8 ounces block cream cheese, room temperature

  • 2 tablespoons of chives, chopped

  • 2 tablespoons of red onion, chopped

  • 1 teaspoon olive oil

  • 4 thick slices of bread

  • 2 teaspoons capers (divided evenly between toasts)

  • 2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)

  • Everything Bagel Seasoning (from Trader Joes)

  • Sea salt


  1. In a large mixing bowl beat together the cream cheese, chives and red onion

  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)

  3. Toast bread for about 3 minutes on each side until they’re crispy and just a little bit golden

  4. Give the toasts a few minutes to cool off, otherwise the cream cheese will run

  5. Spread 2 (ish) tablespoons of cream cheese onto each toast

  6. Toss a few capers onto each toast, followed by a few ribbons of cucumber

  7. Top each toast with a generous sprinkling of everything bagel seasoning and sea salt