30 Jun Toast Post From The Guy With The Most // Toast 3 Ways: A guest post by my Steve!
Hi, Friends! Today I’m switching things up a little bit with a guest post (!!!) from my main squeeze, Steve. He spends A LOT of time listening to me talk about, watching me edit photos of, and just generally letting my life revolve around food, so I thought it only fair to give him a little time in the spotlight. And while he’s not really much of a baker, the man can make a mean slice of toast! (Not to mention the best breakfast sammies known to my mouth, ever.) I know, I know, we’re kind of cheating with the whole “toast as a recipe” but trust, these toasts are the most..s. And toast fingers are going to be the next big thing, I swear. Take it away, Steve!
Greetings all you readers, writers, bloggers, critics, and food porn enthusiasts! My name is Steve, and I, like you all, am a big fan of Katie and all that she has accomplished so far with her “little corner of the interwebs”. Thanks for stopping by today!
Today is special for me in that I get to express my support and encouragement for her tireless effort she shows here each week, while also try my hand at food blogging. Most of the time, my efforts are behind the scenes, so when Katie offered me this gig, I jumped at the opportunity.
Before we get into the answer of “Steve, how did you come up with something so original as making…toast”, I would like to use 14 of my minutes in the spotlight to illuminate my Top 5 Butterlust creations since I have known dear Katie.
Number 5. Chocolate, Peanut Butter, and no need for further explanation. There’s a reason it’s the cover photo.
Number 4 goes to my favorite cake ball (so far at least). I’m not the biggest fan of cake balls, but these photographed so well, and definitely persuaded me to keep a more open mind about my dessert selections. Margarita Cake Balls!
Number 3: Anise, Pistachio & Dark Chocolate Biscotti. Every so often, Katie will try to stir up my Italian heritage by making something that seems very ‘Old World’ while also completely at home on this site. The anise flavor is nearly impossible to contend with.
Number 2 goes to the most requested item in Katie’s portfolio by me as well as my friends. The Heaven-sent, DAIRY-FREE, Olive Oil and Sea Salt Brownie Cookies.
And Number 1…This cake is the closest thing a lactose intolerant guy like me will ever come to having “Love At First Sight” with a dairy product. It even has a banner flag, as if to announce “Yes, I AM the champion”. My favorite post so far. The Mint Chocolate Chip Cake.
I now have 1 minute remaining, so lets sprint to the finish line while I introduce a few variations on the first thing we all learned how to make: TOAST! Last weekend Katie and I spent a couple hours roaming the farmer’s market for fresh ingredients and then spend a couple more hours toasting up the dreamiest toast combinations we could think of. Here they are!
Texas Toast with Homemade Pecan-Brown Sugar Butter
Given we’re in Texas, our first contestant is a local-favorite: thick pieces of Texas Toast (that’s just extra-thickly cut white sandwich bread) with Homemade Pecan and Brown Sugar Butter. And yes, I made mine with vegan butter. (Recipe from Southern Living.)
Walnut Batard with Fresh Figs, Goat Cheese & Honey
The next contestant is the closest item we have to a main coarse: Figs, locally made Goat Cheese with Smoked Sea Salt, and Texas Wildflower Honey all crammed together on hearty slices Walnut Batard from one of our favorite local bakeries.
Hi, guys! Katie here! Just wanted to chime and and say OMG, THIS TOAST. I could eat it every morning for the rest of time, it’s so so so good. Def my favorite of the three. Walnut batard is a dense, chewy bread with a slight tang, like a mild sourdough, but any levain-style bread will do!
Ciabatta Toast Fingers with Nutella & Cherry Compote
And finally, the third and final contestant I have to present, as we all put our hands over our heads to catch our breath: Nutella and Cherry Compote over golden brown Ciabatta, and then cut into “toast fingers”. (My new favorite thing! – Katie)
“Are these toast fingers, Steve? Would you like to do a guest post for me and make toast fingers again?” (Said Katie, 1000x times over the last 2 weeks.)
Thanks for reading! Please continue to enjoy all of Katie’s creations!
Isn’t he the sweetest? A round of applause (and a smooch from me) for Steve for his food blogging debut! Until next time, X O & toast fingers, Katie
- Texas Toast
- 2 tablespoons salted butter, at room temp
- 1/2 tablespoon brown sugar
- 1 tablespoon chopped pecans
- pecan halves, for garnish
- Walnut Batard (or Levain loaf)
- 2 fresh figs
- 2-3 tablespoons goat cheese
- 1-2 teaspoons honey
- 1-2 tablespoons Nutella
- 1/4 cup of cherries, pitted
- 1 teaspoon light brown sugar
- squeeze of lemon juice
- Combine the butter, brown sugar and chopped pecans in a bowl and mix until well combined and soft.
- Toast, smear and garnish with pecan halves.
- Slice and toast the bread. Smear on goat cheese, top with fig slices and drizzle with honey.
- Combine the cherries, brown sugar and lemon juice in a small saucepan. Cook over medium heat until cherries are cooked down and syrupy.
- Slice and toast the ciabatta, spread on the Nutella and spoon over the cherry compote. Cut into toast fingers and enjoy!