708 toast recipes

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Enjoy the decadence of this rich classic lightened up. This simple and easy French onion soup lets you enjoy without the guilt. Use any leftover bread you might have, it's extra filling using some toasty whole-wheat grain filled bread and it gives a nutritional boost.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.