Toast. It’s one of life’s greatest inventions. And new book ‘Posh Toast’ (Quadrille), out on 27th August 2015 at £12.99, has taken this humble subject and attempted to make it even more glorious with 70 suggestions for properly poshing it up.
The authors suggest this culinary approach to grilled bread is a trend that started in San Francisco and is heading our way. We hope so. Here’s seven of our favourite toasted suggestions:More
TAKES 25 minutes
10 baby figs
1⁄2 tsp demerara sugar
2 tsp runny honey
Drizzle of extra virgin olive oil 4 slices rye bread
140g/5oz soft blue cheese, like St Agur or Roquefort, sliced
4 slices Parma ham
1 tbsp good-quality balsamic vinegar
Preheat the oven to 160°C fan/315°F/gas 4. Cut the figs in half through the stalk and place cut-sideup onto a lipped baking tray lined with baking parchment. Sprinkle over the sugar, drizzle with the honey and oil, and roast for 20 minutes, until juicy and sticky.
Once the figs are ready, toast the bread then drizzle with some of the juices from the roasting tray.
Top with the slices of blue cheese and Parma ham, then divide the figs between the toast. Drizzle over any remaining figgy juices and lastly the balsamic vinegar.
TAKES 30 minutes
2 red (bell) peppers
4 cooking chorizo sausages drizzle of olive oil
4 slices olive bread
4 slices havarti
Large handful lamb’s lettuce or other salad leaves
Heat the grill to high. Quarter the peppers then remove the seeds and any membrane. Pop under the grill, skin-side up, and grill for about 15 minutes, until the flesh has softened and the skin is blistered and charred. Place the hot peppers in a bowl, cover with cling film and set aside.
Cut the chorizo sausages at an angle into thick slices. Heat the oil in a frying pan, add the sausage, and fry, stirring, until cooked through and a little crispy.
Meanwhile, lightly toast the bread, then top with the havarti and pop under the grill until melted and bubbling. Peel the skin from the cooled peppers and slice into chunky strips. Top the melted cheese with the peppers, chorizo and some leaves.