1,298 toast recipes

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

A tasty jelly that tastes amazing with plain or toasted bread. Can also be stored in jars and used as Christmas gifts for your relatives!

Biryani layered with saffron rice, spiced meat, butter-toasted almonds, cashews, and raisins, then baked with chicken stock until every grain is fragrant and tender.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.