Three Fancy Summer Toasts from Nosh with Tash
THREE fancy toast recipes from the lovely Natasha Feldman! Finish two of them with Drizzle and use our second favorite fat, butter, for the dessert portion of the toast meal.
Avocado Toast: "LA STYLE"
¼ teaspoon red pepper flakes (heaping if you like it spicy)
½ teaspoon chives, thinly chopped
1 tablespoon Drizzle, for topping the toast
Zest from ½ lemon
4 thick slices of bread
2 ripe avocados, with pit and skin removed
Sea salt for sprinkling
Everything Bagel Toast: "NY STYLE"
8 ounces block cream cheese, room temperature
2 tablespoons of chives, chopped
2 tablespoons of red onion, chopped
1 squeeze Drizzle, for topping the toast
4 thick slices of bread
2 teaspoons capers (divided evenly among toasts)
2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)
Everything but the Bagel Seasoning (Trader Joe's)
Sea salt
Cinnamon Crunch Toast: "SF STYLE"
2 tablespoons room temperature salted butter
1 ½ teaspoons cinnamon
1 tablespoon sugar
¼ teaspoon vanilla extract
4-6 thick slices of bread
Sea salt
Instructions
Active Time: 5 min.
Full Time: 15 min.
Avocado Toast: "LA STYLE"
In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon Drizzle, and lemon zest.
Squeeze a thin layer of Sizzle into your pan over a medium heat (about a teaspoon). Working in batches, toast bread slices for about 2 minutes on each side until they’re crispy and just a little bit golden.
Throw your avocados into a mixing bowl and use the back of a fork to smash them. Smash until there aren’t any chunks larger than a ½ inch. (If you’re concerned at all about browning, toss in a good squeeze of lemon juice from the lemon that you zested earlier.)
Layer ¼ cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture, and a generous sprinkling of sea salt.
Everything Bagel Toast: "NY STYLE"
In a large mixing bowl beat together the cream cheese, chives, and red onion.
Pour a very thin layer of Sizzle into your pan over a medium heat (about a teaspoon). Toast each piece of bread for about 3 minutes on each side until they’re crispy and just a little bit golden. Give the toasts a few minutes to cool off; otherwise the cream cheese will run.
Spread 2 (ish) tablespoons of the cream cheese mixture onto each toast. Top each piece with a few capers followed by a few ribbons of cucumber. Finish with a generous sprinkling of everything bagel seasoning, sea salt, and a bit of Drizzle. 
Cinnamon Crunch Toast: "SF STYLE"
Heat a large pan over a medium heat. Beat together the butter, cinnamon, sugar, and vanilla.
Working one at a time, spread a ¼-inch layer of the butter mixture onto one side of the toast. Place the buttered side down onto the pan and cook for 3 minutes or until a crust begins to form and it’s golden brown with some caramelized areas. Flip and lightly toast the second side for minute or so.
If the toast isn’t as crispy as you want when you take it out of the pan fear not! It can take a few minutes to really crisp up once it’s removed from the pan. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar).
Watch Natasha make each of these toasts here!
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