1,811 toast recipes

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Asian guacamole reimagines the dip with diced avocado, pickled ginger, rice vinegar, wasabi, and toasted sesame seeds. Served with crispy baked potsticker chips for a Pacific Rim appetizer.

Shortbread pecan rum balls are a no-bake holiday cookie made with crushed shortbread, toasted pecans, dark rum, and dark corn syrup. Five ingredients, twenty minutes, no oven required.

Smores cake layers fluffy graham cracker sponge with toasted miniature marshmallows and mini chocolate chips broiled until bubbly. Low-fat campfire-flavored cake without leaving the kitchen.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

Homemade sweet pumpkin seeds, pepitas toasted golden and coated in melted semisweet chocolate. A crunchy, chocolatey snack that turns leftover pumpkin seeds into a treat in minutes.