Susanna Blake provides lots of delicious ideas for what to serve on toast - perfect for breakfast, brunch, lunch, or light dinner.
And, perfect for singles too, who want something, fast, easy and with the minimum of leftovers.
Indeed, toasted is one of the ways we can manage to use up leftover bread, or at least whole loaves.
My Sunday “tea” is generally something on toast, for the simple reason that, here in Spain, we still have fresh bread delivered daily.
Only they don’t deliver on Sundays, so on Saturday mornings, they leave double ration. But, when I say fresh, I mean this bread is super fresh and natural and, is made without additives and preservatives. This means that, within hours, let alone the next day, it is “fit for toasting.”
One of my storecupboard standbys is tinned tomatoes on toast (no need to insult you with a recipe: just plum peeled tomatoes, served without juice and add a dash of black pepper, sprinkle of parsley ….)
I’m looking forward to getting some fresh ideas from this book.
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Sponzurz
I’ll definitely go for this book. It’s funny how we in Spain love it bread with something in the evening time… it’s about the most common last resource meal over here. Lovely blog, by the way…
Thank you for you kind comments Mar. Yes, it is a cultural thing, I think and that is reflected in the language with dishes or sauces described as “para mojar pan” (to dampen or dip bread in). In English the bread is the accompaniment. In Spanish, the emphasis is on the bread as a main ingredient. That may be a hark back to poorer times, but it’s still deserved when the bread is as good as what I have delivered every day.