4,441 toast recipes

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.

Bulgur pilaf with pine nuts and red pepper: nutty bulgur simmered in broth with sweet bell pepper, then finished with toasted pine nuts and chives. A fast, wholesome side that comes together easily.

My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

A yummy alternative to pumpkin pie and I lightened it by using low fat ingredients! Enjoy during the holidays!

Salmon scramble: creamy soft-scrambled eggs folded with flaked salmon and sliced button mushrooms, served piled on toast or into pita pockets. A fast, satisfying weekend brunch with pantry-friendly ingredients.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Honey almond tartlets with a flaky sour cream pastry shell, cream cheese and honey filling, toasted almonds, and fresh strawberries on top. An elegant make-ahead dessert.