sh*t on toast

TOMATO/HERBED CHEESE (1):

1. Make a batch of the Garlic Herb Cheese (from the Prosciutto-Wrapped Stuffed Chicken Breasts), but use half the garlic.

2. Spread on toasts, then pile with sliced tomatoes and chopped cilantro.

FIG/RICOTTA/HONEY/SALAMI/BLACK PEPPER (2):

1. Top 1 slice of toasted bread with 2 tablespoons fresh ricotta, 2 to 3 thin slices salami or soppressata, and a quarter of a fig.

2. Drizzle with honey, a big pinch of thyme leaves, and a grind of freshly cracked pepper.

MOM’S STEAK (3):

1. Top a toast point with a slice of leftover steak and a few serious drops of Pepper’s Red Hot Pepper Sauce, half a cherry tomato, and a few shreds of scallion.

CRAB/BUTTER/JALAPEñO (4):

1. In a small saucepan, heat 2 tablespoons butter over medium heat.

2. When it foams, add 1 finely chopped shallot and cook until translucent, about 2 minutes.

3. Add 1 seeded, finely chopped jalapeño and ½ pound lump crabmeat, and warm through, 1 minute.

4. Season with salt and pepper and pile on toasts.

AVOCADO/PROSCIUTTO/TOMATO/RED ONION (5):

1. Mash an avocado with salt, pepper, and lime juice.

2. Spread thickly on whole wheat toasts, then top with tomato slices, prosciutto, shaved red onion, salt, pepper, and a pinch of red pepper flakes. Breakfast of champions!

RASPBERRY/TALEGGIO (6):

1. In a small saucepan, simmer 2 cups raspberries with ½ cup sugar for 15 minutes, mashing and stirring until thickened and the bubbling has calmed down.

2. Stir in 2 tablespoons lemon juice and let cool. (Hey, you just made raspberry jam! Keep it in the fridge.)

3. Top with a little chunk of taleggio or Brie and broil until the cheese is halfway melted.

4. Grate a little lemon zest over the top.

CINNAMON TOAST/DARK CHOCOLATE (7):

1. In a bowl, mix together 1 stick (4 ounces) softened butter, ¼ cup sugar, 2 teaspoons ground cinnamon, and a pinch of salt.

2. Spread on bread and toast in a 350°F oven until browned and toasty, about 10 minutes.

3. Let cool for 2 minutes, then shave dark chocolate on top.

SALTED PEANUT BUTTER/CARAMEL/GRAPES (8):

1. Mix equal parts creamy peanut butter and jarred caramel sauce.

2. Spread on toasts, top with chopped salted peanuts and sliced grapes.

3. Finish with flaky sea salt.