Toast with Fig and Cheese


2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved


  1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
  2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
  3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast


Savoury Pancakes with Greek Yogurt and Honey


3 Tbsp unsalted butter, plus more for frying
1 Tbsp olive oil, plus more for frying
1-1/2 cups small-diced zucchini (1 medium-small zucchini, or about 7 oz)
Kosher salt
1-1/2 cups fresh corn kernels (from 2 to 3 ears)
1/2 cup sliced fresh green onion (white and light green parts)
1/2 to 1 tsp minced fresh serrano peppers
freshly ground black pepper
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp sliced fresh chives
1/2 cup plus 1 Tbsp unbleached all-purpose flour
1/2 cup cornmeal
2 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg, beaten
2/3 cup whole milk
2 Tbsp plain thick Greek yogurt or sour cream, plus more for serving
honey for serving


  1. In a medium (10-inch) heavy, nonstick, ovenproof skillet, heat 1/2 Tbsp of the butter with the olive oil over medium-high heat. Add the zucchini and 1/8 tsp salt and cook, stirring only occasionally, until the zucchini are shrunken a bit and starting to brown lightly, about 3 minutes.
  2. Add another 1/2 Tbsp butter, the corn, scallions, serranos, and 1/2 tsp salt. Cook, stirring occasionally, until the corn kernels are glistening and some are slightly shrunken, 2 to 3 more minutes.
  3. Remove the pan from the heat, season the veggies with black pepper, and transfer to a mixing bowl. Let cool to room temperature, stirring occasionally (20 to 25 minutes). Stir in the parsley and chives.
  4. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and 1/2 tsp salt.
  5. Melt the remaining 2 Tbsp butter (in the microwave or on the stovetop) and let cool slightly.
  6. In a small bowl, whisk together the egg, milk, yogurt, and the melted butter.
  7. Make a well in the center of the dry ingredients and pour in the liquid mixture, whisking until just combined.
  8. Combine the batter with the vegetable herb mixture and stir well. Let the batter sit for 5 minutes or up to 30 minutes.
  9. In a large (12-inch) nonstick skillet, heat about 1/2 Tbsp butter and 1 Tbsp olive oil over medium heat. When the butter has melted and is bubbling, use a 1/4-cup measure to scoop batter into the pan, forming 3 to 4 pancakes. Cook for about 2 minutes, until the pancakes are golden brown on the bottom (you will see a lot of bubbles on top), then flip. Cook for 1 minute more. (The bottom will brown more quickly.)
  10. Transfer to a paper towel-lined plate and keep warm in a low (200°F) oven, if desired.
  11. Repeat with the remaining batter, adding butter and oil as necessary, and turning the heat down as necessary.
  12. Serve warm with dollops of Greek yogurt and a generous drizzle of honey.

Makes 12 pancakes.

Source: Cook Fresh magazine

Baked Eggs with Tomato on Toasted Muffins


2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley


  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Roasted Red Bell Peppers on Garlic Toasts


4 thin slices white country bread
5 tbsp Spanish olive oil
2 large garlic cloves, crushed
3 large red bell peppers
chopped fresh fiat-leaf parsley, to garnish


  1. Preheat the oven to 450°F/230°C. To make the garlic toasts, halve each bread slice. Put 3 tablespoons of the oil in a bowl and stir in the garlic. Brush each side of the bread slice halves with the oil mixture and transfer to a cookie sheet. Bake in the preheated oven for 10-15 minutes, or until crisp and golden brown. Let cool on paper towels.
  2. Reduce the oven temperature to 400°F/200°C. Brush the red bell peppers with the remaining oil and put in a roasting pan. Roast in the oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and leave for 15 minutes, or until cool enough to handle.
  4. Using a sharp knife or your fingers, carefully peel away the skin from the peppers. Halve the bell peppers and remove the stems, cores, and seeds, then cut each bell pepper into neat, thin strips.
  5. To serve, arrange the bell pepper strips on top of the garlic toasts. Season to taste with pepper and sprinkle with chopped parsley to garnish.

Cook’s tip

This recipe uses red bell peppers, but it can be prepared with yellow or green bell peppers if preferred. If you are short of time, jars of roasted, peeled red bell peppers are available and can be found in most large supermarkets.

Makes 8 toasts.

Source: Tapas

Bite-size Toasts with Caramelized Shallots and Cheese


3 oz Parmesan cheese, in one piece
2 tablespoons butter, at room temperature
1 small or medium baguette

Caramelized shallots

1 tablespoon butter, at room temperature
1 cup thinly sliced shallots, about 8 oz
1/2 tablespoon sugar
3 tablespoons sherry
2 sprigs of thyme, plus extra to serve
sea salt and freshly ground black pepper


  1. To cook the shallots, melt the butter in a nonstick skillet over gentle heat. Add the shallots, sprinkle with a little salt, and cook, stirring, for 5-10 minutes until translucent and golden.
  2. Sprinkle with the sugar and continue cooking for about 5 minutes until the sugar begins to caramelize.
  3. Pour over the sherry, add the thyme, and cook gently for about 10 minutes until the shallots are tender.
  4. Increase the heat and bubble vigorously until all the liquid has evaporated. Add salt and pepper to taste. Remove from the heat and cover to keep warm.
  5. Grate half the Parmesan and pare the rest into shavings using a vegetable peeler.
  6. Put the butter in a bowl, add the grated Parmesan and mix well.
  7. Slice the baguette. Put some of the Parmesan butter on each one, then top with the Parmesan shavings. Toast under a preheated broiler for about 3 minutes until golden and bubbling. Spoon the caramelized shallots on top, add extra thyme, if using, and serve.

Makes 8 to 12 bite-size toasts.

Source: On Toast