For the aperitif or starter, treat yourself with small crunchy sandwiches! Freshness and delicacy await you in our selection of 9 summer toast recipes!
Small toasts are an essential part of any aperitif, and they can even be eaten as a starter, accompanied by a small salad. Simple, quick and easily adjustable according to seasonal products and the ingredients in your cupboard, they allow you to offer tasty and healthy snacks. All you have to do is toast the bread of your choice (rye, corn, country, sourdough, etc.), and add what you want: vegetables, fresh cheeses, spreads, fruits, herbs or even spices.
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Enjoy the variety of crunchy vegetables that flourish on the stalls: artichokes, asparagus, cucumber, zucchini, radish or even peas will delight you. Do not hesitate to offer raw and cooked vegetables, in order to vary their flavors and their texture.
To give freshness to your compositions, also add to your toasts:
fresh cheese (feta, goat cheese, ricotta, etc.)
sprouted seedssuch as flax, watercress or mustard.
Herbs (basil, parsley, coriander, mint, etc.).
If you wish, you can also incorporate some animal protein, such as eggs or smoked salmon.
Come and discover our selection of 9 gourmet toast recipes!
Beet Hummus Toast Peel 1 clove of garlic. Cut 1 cooked beet into chunks. Place the beets, the garlic, 260 g of drained chickpeas in a blender (reserve the water for another recipe), the juice of 1 lemon, 1 tbsp. at s. of tahini, the juice of 1 lemon, parsley and coriander leaves. Mix and add a little olive oil. Salt and pepper.
Avocado and quail egg toast Toast a few slices of rye bread. Mash the flesh of 2 avocados. Add 1 pressed garlic clove, lemon juice, salt, pepper and chilli to taste. Spread this puree on the toast. Cook 1 quail egg per slice of bread: cooking lasts 2 and a half minutes for a soft-boiled egg, and 4 minutes for a hard-boiled egg. Break and cut each egg in 2 before placing them on the toast. Sprinkle all over with some sesame seeds.
Cucumber and shrimp toast Toast 8 slices of bread. Shell 16 pre-cooked prawns. Cut ¼ cucumber into thin strips. Season a little cream cheese with lemon and chives. Spread the slices with cheese, before adding cucumber slices and 2 shrimp per toast. Finish by incorporating pea shoots and a few sesame seeds.
Pea hummus toast Steam or boil 200 g of fresh peas. At the end of their cooking, mash them with 1 clove of garlic, 1 handful of ground almonds, the juice of ½ lemon, 1 tbsp. at s. of olive oil and 1 tbsp. at s. creme fraiche. Season with salt and pepper to taste before serving on slices of toasted bread.
Artichoke and grilled pepper toast Cut 1 red bell pepper in half. Remove its seeds and white membranes. Bake it in the oven for 30 min at 200°C, placing its skin near the heating element. When cooked, remove the skin and cut the flesh into strips. Cut 8 small purple artichokes into strips. Cook them in a pan with a little olive oil and thyme for 10 min. Toast slices of bread. Prepare a vinaigrette with 2 tbsp. at s. olive oil, 1 tbsp. at s. sherry vinegar, salt and pepper. Spread a little cream cheese on the toast. Add the artichokes and the pepper strips to the toast, and season them with a little vinaigrette.
Asparagus, feta and egg toast Toast 8 slices of bread. Cook 16 asparagus (10 min in steam or 4 min in the pan), and 4 hard-boiled eggs (10 min in boiling water). Crumble 50 g of feta. When cooked, chop the eggs and cut the asparagus into sections. Spread the slices with a little butter, then add the feta, asparagus and eggs. Sprinkle everything with Espelette pepper or 5 berries.
Spinach tzatziki toast Peel and grate 1 cucumber. Place it in a colander and sprinkle it with a little salt so that it drains for 30 min. Then rinse the cucumber, before placing it in a clean cloth and wringing it out. Chop 1 clove of garlic and 125 g of baby spinach. Combine the ingredients in a salad bowl. Add the juice of ½ lemon as well as 1 stirred yogurt and 2 tbsp. at s. chopped fresh parsley. Salt and pepper to taste. Serve on toasted bread.