i remember the first time i heard about artisanal toast. i was overcome with a lot of strong feelings about this *on-trend* dish (insert lots of eye-roll emojis and smhs) as i walked to work, listening to the story on npr. and here i am, two years later, super pumped about a fun little toast recipe i dreamed up...also on a walk to work. funny how that works.
in dc, we have a restaurant that specializes in toast. down the block, the avocado poached egg brunch special at duke's is something i could happily devour every day for the rest of my life.
in the spring, i fueled my runs with avocado toast and a pinch of salt. in the summer, my weekend mornings started with sourdough toast, juicy peach slices and a drizzle of ginger balsamic vinegar. my winter needed a toast! i guess my fall did too....so i'll circle back on that next year i suppose.
for this easy peasy holiday recipe, i used leftover homemade challah ("store bought is fine!" but challah recipe is here), layered on a spread of goat cheese and fig jam, sprinkled pomegranate and crushed pistachios, then topped it off with a drizzle of honey. in this case, my winter toast pictured here is tiny because i was asked to bring crostini to a holiday party, so just picture these and multiple the deliciousness x5.
i love the blend of sweet and savory, crunchy and smooth. the pop of bright red makes it perfect for entertaining, or just a treat yo self breakfast. it comes together so quickly too! mission accomplished, winter toast. and ps - here's that original toast story.
pomegranate, pistachio and figgy honey toast
serves crowd of 15-20
what you'll need:
1/2 loaf large challah, sliced and cut into bite-sized squares OR 1 baguette, thinly sliced
4 tbsp extra virgin oil
6 oz goat cheese, room temperature
1/2 cup pomegranate seeds
1/2 cup fig jam (preferably dalmatia fig spread)
1/3 cup pistachios, roughly chopped
honey, for drizzling
kosher salt, to taste
what you'll do:
- preheat oven to 350 degrees farenheit. on a baking sheet(s), place challah squares (or baguette slices) and brush lightly with extra virgin olive oil. bake until golden brown, about 15 - 20 minutes, flipping halfway between baking. set aside to cool.
- once bread has cooled, use a spoon to spread goat cheese, then fig jam. following that, drop a small pinch of salt to taste, then top with sprinkle of pomegranate seeds and crushed pistachios.
- as a final touch, lightly drizzle honey across each crostini. serve immediately.