Toast is really hot right now. It’s all over the food blogs, cooking magazines, and social media. Toast was even on the cover of last month’s Bon Appétit magazine! Restaurants and coffee bars from San Francisco to New York have jumped all over this craze. Getting to work here at DLM, where we have over 12 Artisan Breads to choose from to make toast, is almost overwhelming…but I am always up for that kind of delicious challenge! I admit that I have been spending way too much time standing by my toaster at home waiting for that pop up to start playing around with toast.
I think that toast is the ultimate comfort food. Toast just happens to be one of the most common things we “learn” how to cook at a very young age. My advice for making delicious toast — make sure your toaster is in good working order, use butter, sprinkle on a little salt and, eat it while it’s hot. Classic, comforting, and delicious.
But why should you stop there?
Here are my favorite DLM toast combinations lately:
Italian Sesame with mascarpone, raspberries, and a drizzle of local DLM 100% Pure Honey
100% Whole Grain with smashed ripe avocado, Vera Jane’s Extra-Virgin Olive Oil, and Maldon Sea Salt
Raisin Walnut with whipped goat cheese and fig jam
Salt Rye slathered with DLM Smoked Salmon Spread and a thick slice of tomato
French Baguette with truffle mousse pâté, Dijon mustard, and cornichons
SeedSational with chai spice almond butter and drizzled with agave nectar
Pumpernickel with Vermont Creamery Butter, sliced radish, and scallions
I’d love to hear about yours!
Chef Carrie Walters
DLM Culinary Director