3 fancy toast recipes for your next low-key supper

Going for eggs-on-toast-for-dinner for the umpteenth night in a row? Time to raise your game. These are three of our favourite ‘fancy’ toast dinners right now.

  • Welsh rarebit on toast with corn and leeks

    Sure, you could have cheese on toast but putting in 10 more minutes of effort means you could have this beauty for dinner. Play around with whatever ingredients you’ve got to hand here, including any mix of cheeses (blue cheese and Brie would be excellent). Omit the corn if you don’t have, and swap out the leeks for caramelised onions if you prefer.

    Ingredients:

    • 100 g Woolworths Huguenot Cheddar, grated
    • 1½ t butter
    • 1 t Worcester sauce
    • 1 t flour
    • Sea salt and freshly ground black pepper, to taste
    • 2 t milk
    • 4 baby leeks
    • 1 T olive oil
    • 3 cobs sweetcorn, cooked
    • 2 sliceskitke

    Method:

    1. Heat the cheese, ½ t butter, Worcester sauce, flour and seasoning in a saucepan.
    2. Mix well, then add the milk. Stir to form a thick paste, then set aside to cool a little.
    3. Chop the leeks into small pieces, then fry in the remaining butter and the olive oil until light brown.
    4. Remove the corn kernels from the cobs and char in a hot pan.
    5. To assemble, toast the bread. Spread the leeks on the bread and top with some charred corn. Finish with a spoonful of Welsh rarebit sauce and place under the grill until golden and bubbling. (Recipe by Abigail Donnelly)

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 15 minutes

  • No-cook Puttanesca-and-ricotta toast

    Chances are if you’re planning toast for dinner, a recipe with “no-cook” in the title is bound to be the one for you. Simple ricotta and tomato are gussied up with some punchy flavours, resulting in what could be the fanciest toast of all time. Don’t feel like you have to stick to the rules here, though. Swap the ricotta for any soft cheese you have, such as goat’s or cream cheese, if you like.

    Ingredients:

    • 1 x Woolworths Bakery Sourdough Loaf, sliced and toasted
    • 1 x 250 g tub Woolworths Ayrshire Ricotta
    • 1 x 180 g jar Woolworths Roasted Cherry Tomatoes
    • 6 anchovy fillets, finely chopped
    • 1 x 70 g sachet Woolworths Pitted Kalamata Olives with Herbs
    • 50 g capers
    • 2 T Woolworths Chilli-infused Olive Oil, for drizzling
    • Sea salt and freshly ground black pepper, to taste
    • Celery leaves or basil, to garnish

    Method:

    1. Spread the ricotta onto the toasted sourdough. Toss the remaining ingredients together and spoon over the toast. Garnish with the celery or basil. (Recipe by Hannah Lewry)

    Serves 4

    Preparation time: 10 minutes

  • Peppered mackerel and smashed peas on rye toast

    If this sounds a step too involved, hear us out. If you don’t have mackerel, smoked salmon or trout would work just as well, and avo could stand in for peas. Whichever combination you end up with, know that a poached egg would top this off perfectly.

    Ingredients:

    • 250 g Woolworths Frozen Minted Peas, blanched
    • Woolworths kilojoule-controlled and reduced-fat cream cheese, for spreading
    • 4 slices100% rye bread, toasted
    • 180 g Woolworths Deli Smoked Pepper Mackerel
    • 1 x 90 g sachet Woolworths Pickled Red Onion Petals
    • Lemon wedges, for serving

    Method:

    1. Lightly mash the peas. Spread the cream cheese onto the bread, then top with the peas, flaked mackerel, a few pickled onions and a squeeze of lemon juice. (Recipe by Hannah Lewry)

    Serves 4

    Prep time: 10 minutes

    Cooking time: 3 minutes

    Feeling inspired?

    SHOP BREAD