Whatever you want to call snack on toasts, I find it amazing that here in America, we don’t value this simple and delectable treat as much as they do in Southern Europe and Scandinavia. Of course we eat toast – mainly with butter and jam, for breakfast, or with eggs, etc, or a little cold cut of meat or cheese. And then there is the recent trend of truffle toast or avocado toast (why are these ‘trends’ when they should be no-brainers?!) but unless you are at a fancy party – there really are not crostini with yummy bits on them in our lives very often.

When I was a child, sometimes lunch (or brunch) was chipped creamed beef on toast (essentially a cured sliced beef in milk gravy – nicknamed S.O.S. ‘s*@t on a shingle’) or an even cheaper version with cream of mushroom soup (sometimes with green beans) on toast. Both I liked very much.

But we are about to begin the Summer feasting! Which entails so many fresh offerings, it seems a shame to neglect our toasts as a perfect vehicle to get all that Summer into us. As soon as Heirloom Tomato season hits, I highly recommend firing up the outside pit/grill/campfire. Then chop those fresh tomatoes right up into a coarse but juicy mess, rip bits of basil into them, sprinkle with a nice amount of Maldon salt and a little coarse ground fresh pepper, and a healthy glug of really good olive oil (the Fiore lady is always at our Farmer’s Market; I’m so spoiled) and let sit while you half a couple of big garlic cloves, and toast some nice slices of delicious bread over the open fire with a pair of tongs – you don’t want them blackened or on fire (this isn’t your guilty-pleasure marshmallow trick! though you could lay them on the grill – grill marks are sexy too), just toasted to your desire on both sides. Then, while warm, rub a cut side of a garlic half on one side of your toast, then top with the bruschetta tomato mixture, and eat. Then do it again. Share with a friend (or don’t).

I’m a big tapenade fan, too, though we don’t grow much of the ingredients here I still make my own by coarsely grinding up cured olives, artichokes, capers, maybe a little red pepper (or roasted red pepper) – with olive oil and fresh oregano. To really take it to the next level, use fresh rosemary instead of the oregano, and add coarsely pulverized dried figs. Separately (but nearby, they go together nicely) whip a little local goat cheese with a little olive oil and a sprinkle of Maldon salt/fresh ground pepper. Then after you toast the bread and rub with garlic, spread a little whipped goat cheese on, then top with a little of the fig tapenade – AMAZING! I kid you not.

But I can’t think of any reason why these little toasts wouldn’t be good with a coarse ground Jardiniere (which we make and sell! I also make it into a Muffuletta mix…more on that another day), or even oily cured fish (Wild Planet makes some yummy options like Yellowtail and Mackerel along with the classics of Anchovy and Sardine…) or fresh ricotta (someday we can sell it again, until then – make your own or come visit!). But I am adventurous enough to just eat shredded carrot sauteed in bits of bacon on toast or grilled peaches with goat cheese and fresh thyme, endless toast options.

I find these toasts work great for older or slightly stale bread – they can be toasted in the oven, too, or even prebrushed with olive oil and roasted a bit, or fresh out of the toaster and snacked upon. And now I’m thinking, well – what if I just spread a little Nutella on my toast with that guilty-pleasure toasted marshmallow?! What are your favorite toast options?

Alright, I hate to admit it (it’s not good to pick favorites!) but the Seedy Sourdough Round Bread Josh makes is the best (if you haven’t – check out the Stone Broke Bread Bakery and become a member!). I love all the seed goodness, unexpected texture and protein (and getting all my seed nutrition like Omega 3s, lignans, manganese, copper, selenium, healthy fats and fiber, plus so many other benefits – amino acid absorption, hormone control, healthy microbiome, etc).

It doesn’t last long around here. It’s really nice when it’s warm with creamy soups like White Bean & Kale or Mushroom Cream Soup or even a luscious Butternut Squash Soup. Warm Seedy Bread with butter to sop up soup, yes please. But sometimes I also like when the rare leftover half’a’loaf happens and I can make it into croutons to have on the soup or a salad, too. Chunked up into squares of your choice (I like big ones – 2×2 Cubes), tossed with Olive Oil, a healthy pinch of dried Rosemary, Sage, or Thyme, Sea Salt and Fresh Cracked Pepper then baked at 350 degrees on a sheet pan for about 15 minutes, shaking every now and again to loosen and get all the sides nice and baked – these croutons are addictive! So, I also decided I liked them dipped as a snack into a yummy hummus.

Somehow this Beet Hummus speaks to me in a way hummus never has before – with a hint of sweetness and spiciness, it pairs with the crispy Seedy Bread Cubes perfectly (though it is also delicious spread on the bread or sandwiches – like a Roast Beef sandwich!, or as any other hummus suits your fancy). Serve with drinks with friends, at a picnic or outdoor gathering, or just as an afternoon snack! Though I use Red Beets here, I don’t see why Golden Beets (or any other color) wouldn’t work though I find the Horseradish better suited to the Red (and it’s so pretty!).

Beet Hummus
Makes about 2 cups

• 3 Medium Red Beets (about tennis ball size, maybe a little smaller)
• 30 oz of cooked Chickpeas (Garbanzo Beans, though White Beans work nice, too)
• 2 cloves of peeled Garlic
• 1/4 cup Lemon Juice (or juice of 1 Lemon)
• 1/4 cup Tahini (though I have made it w/o and it’s good, it’s a little better with…)
• 1/4 cup Olive Oil
• 1 tsp Sea Salt
• 1/2 tsp Fresh Cracked White Pepper
• 2 tsp Prepared Horseradish
• 1 tsp Ground Cardamom (though Coriander is nice, too, if you want to garnish with Cilantro – use Coriander here)
• 2 tsp fresh Thyme leaves
• Garnish recommendations: toasted Flax and/or Sesame Seeds, or a few sprigs of Cilantro, thin Lemon slices, a drizzle of Olive Oil and a sprinkling of Maldon Salt
• Serve with Seedy Cubes (see above description) or any kind of yummy Bread Cubes or Sticks, Cucumber Spears, Medium-Boiled Eggs – halved, Fresh Bush Beans (like Green Beans or Yellow Wax Beans), Carrot Sticks

Prepare the Red Beets by either roasting or boiling: wash and trim any woody spots then prick in a few places with a fork. If roasting, Preheat oven to 425 degrees and cover Beets in aluminum foil, place on a baking rack (if you forget and decide to fork them after you have wrapped them, put a sheet pan below them in the oven!), and roast for about 40-45 minutes. You can test them by sliding a knife into them (you want them fully cooked with no resistance), let them cool for a few minutes (or rinse in cold water) and slip skins off. For boiling, I find it easier to peel them beforehand with a potato peeler or paring knife, then fork them, and bring to a boil with enough water to cover the Beets until tender (about 35 minutes). Further alternatively – you could steam them or buy them cooked. Quarter the Beets and set aside.

Prepare the cooked beans by draining and rinsing them (if using Garbanzo beans, put them in a colander in a bowl and fill with water, rub gently to dislodge their skins – they will float, gather them out and discard, then pull colander from bowl with water and rinse).

In a food processor, add Beets, Garlic, and Beans with a Tbsp water – pulse until your texture preference (I like mine smooth but not soupy, add more water as needed but remember, you have Lemon Juice and Oil to still add). Add rest of ingredients (not the garnish) and pulse until texture is satisfactory. Taste and add more Lemon, Sea Salt, Pepper, or Horseradish if needed. Garnish as desired, serve with Seedy Cubes and Cucumber Spears – Snack away!