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Toppings and Toast

Easy, make ahead toppings that are divine on toast or on a salad.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch, dinner, Lunch
Cuisine: American, Indian
Keyword: breakfast, grape tomatoes, mushrooms, smoked salmon, sourdough, toppings
Servings: 4
Author: beyond.curry

Ingredients

Toppings

  • 1 lbs grape tomatoes
  • 1/2 lbs crimini or button mushrooms
  • 4 fresh garlic cloves smashes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh cilantro/basil/chives/thyme finely chopped
  • 4 tsp olive oil
  • 1/2 cup smoked salmon shredded optional
  • 6 slices bread

Spreads & Add Ins

  • pesto
  • cream cheese
  • capers
  • paprika
  • sea salt

Carrots

  • 6 carrots chopped
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp maple syrup/honey/agave
  • 2 tbsp chopped pistachio

Instructions

Toppings

  • In a flat pan, heat 2 tsp olive oil on medium low and add 2 garlic cloves.
  • Add grape tomatoes salt and pepper and let it simmer till they pop and the juices come out -10 minutes.
  • In a separate pan ,heat 2 tsp olive oil add the mushrooms garlic and sweat them till they soften. Next add seasoning and saute till the mushrooms get a nice caramel color for 7 -10 minutes.

Carrots

  • In a pan add the olive oil, diced carrots salt and a dash of water, Saute and then simmer covered for 5 minutes. Once done check for seasoning, place in a bowl sprinkle the chopped pistachio and drizzle the syrup to serve hot.

Assembly

  • Toast the bread slices and then use the different spreads on each one.
    Suggested: pesto for tomato, cream cheese and capers for smoked salmon, mushrooms and smoked paprika or chilli powder.

Notes

  • All these toppings can be modified based on how you like your toast. These are some of my favorite :)
  • I really got lucky with the smoked salmon all the way from Seattle but easily available in stores across the country.