grilled toast
Grilling and broiling are two favorite methods for making
toasts that are crisp on the outside and still a bit chewy on the
inside. A conventional toaster makes the bread too crunchy.
Serves 6 to 8
24 slices ciabatta (½ to ¾ inch
thick); multigrain or other
peasant bread (½ inch thick);
or naan (24 mini-naans or
12 large naans sliced into two
half-moon-shaped pieces)
Extra-virgin olive oil, as
needed
Kosher salt
Prepare a medium-high (400°F
to 475°F) gas- or charcoal-grill
fire, or heat the oven broiler
on high.
Brush both sides of the bread
generously with oil, and sprinkle
one side with salt. If grilling, oil the
grate, and place the bread on the
hot grill grate; if broiling, arrange
the bread on one or two baking
sheets. Grill or broil, one sheet
pan at a time, until golden brown,
flipping once, about 2 minutes
on the first side and 1 to
1½ minutes on the second
side. (If using naan, remove
while still tender.)artisan toast bar
Prepare toppings ahead of
time, and then grill or broil
the bread at the last minute.
Put all the components on the
kitchen counter or an outdoor
table, and let guests assemble
their own. Serves 6 to 8
4 very thinly sliced radishes
2 tsp. fresh lemon juice
Kosher salt
Granulated sugar
1 Tbs. extra-virgin olive oil
2 to 3 Hass avocados
4 packed cups (about 5 oz.)
baby arugula, baby kale, baby
spinach, frisée, or a mix of
baby lettuces
Crispy Shiitake (p. 20)
Roasted Cherry Tomatoes
(p. 20)
Quick-Pickled Red Onions
(p. 20)
½ cup chopped or sliced pitted
green and black cured olives
13 cup finely chopped toasted
pecans, almonds, walnuts,
hazelnuts, or pine nuts
Coarse sea salt
24 slices Grilled Toast
(recipe at left)
6 oz. soft-ripened (or washed
rind) cheese, such as Brie or
Camembert
6 oz. blue cheese, such as
Roquefort or Stilton
Herbed Goat Cheese (p. 20)
Rustic Herb Oil (p. 20) or
basil pesto
Balsamic Glaze (p. 20)
Honey or pure maple syrup
(optional)
Black peppercornsPut the radishes in a small glass
bowl. Add 1 tsp. of the lemon
juice, a big pinch of salt, and a
big pinch of sugar; toss well. Let
sit while assembling the other
ingredients.
In another small bowl, whisk
the remaining 1 tsp. lemon juice
with the olive oil. Halve and slice
the avocados; arrange them
on a plate. Brush with a little bit
of the lemon-olive oil mixture.
Put the baby greens in a bowl,
add a pinch of salt, and add
the remainder of the lemon-oil
mixture. Toss to very lightly coat.
Arrange small bowls of the
radishes, shiitake, tomatoes,
pickled onions, olives, nuts,
and sea salt near the bread and
cheese on a board or platter.
Put out the herb oil, balsamic
glaze (and maple syrup or honey,
if using), and a pepper grinder.
Make sure there are small spoons
or other serving utensils for
each item.FINECOOKING.COM 19