38 Recipes for Toast, Crostini, Bruschetta, and Toppings
We'll admit it: Sometimes we refer to Bon Appétit as "Stuff on Toast Magazine." But that's just because toast—or crostini or bruschetta or whatever—is the perfect vehicle for almost every kind of flavor, and can serve as every type of meal, from indulgent breakfast to afternoon snack, party appetizer to light dinner. Need proof? Just scan these recipes.
Photograph by Travis Rainey, Food Styling by Mieko Takahashi1/38Tomato Bruschetta
This toast does double duty as an appetizer or breakfast.
- Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen2/38
Niçoise Toast
Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.
- Photo by Alex Lau, food styling by Sue Li3/38
Broccoli and Garlic-Ricotta Toasts With Hot Honey
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
- Photo by Alex Lau, Food Styling by Chris Morocco, Prop Styling by Emily Eisen4/38
Caramelized Leek and Fava Bean Toast
Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski5/38
Greens and Beans with Fried Bread
This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.
- Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen6/38
Smashed Chickpeas on Toast With Harissa Yogurt
Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro8/38
Marinated Mixed Beans
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
- Photo by Emma Fishman, Food Styling by Judy Mancini9/38
Buttered Tomatoes With Ginger
This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.
- Peden + Munk10/38
Your New Avocado Toast
Dress up a standard with tahini, cucumbers, and red pepper flakes for a morning that'll actually be good.
- Peden + Munk11/38
Sweet and Salty Fig Toast
A bed of Neufchâtel cheese is just the place for ripe figs, classically hailed as a natural aphrodisiac. Blanketed with a olive oil, honey, and a sprinkle of sea salt? So much the better.
- Peden + Munk12/38
Peppered Butter and Pear Toast
The cracked black pepper cuts through the creaminess of butter and pear.
- Photo by Chelsea Kyle, Food Styling by Susie Theodorou13/38
Kimchi Toast
If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side.
- Peden + Munk14/38
Muesli Toast with Labneh, Hazelnuts, and Honey
A more Insta-friendly way to breakfast on muesli and Greek yogurt.
- Photo by Marcus Nilsson15/38
Garlic Confit Toast
Lush confited garlic takes toasty, cheesy baguettes to another level.
- Peden + Munk18/38
Pickled Pepper and Boquerónes Toast
If you're feeling a savory breakfast, this salty toast is for you.
- Peden + Munk20/38
Ricotta, Kale, and Mushroom Toast
Slice through the earthiness of kale and mushrooms with some heat from Fresno chiles (which, in turn, are mediated by the ricotta).
- Danny Kim22/38
Peanut Butter–Sriracha Toast
“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food director.
- 24/38
Savory Toast
The minutes-long prep time is especially worth it, given the payoff (creamy, salty, piquant payoff).
- 25/38
Scandi Toast
Your weekend bagel and lox gets a weekday update with cucumber coins and salted butter.
- 27/38
Toast with Lemony Pea Mash
Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.
- 28/38
Smoked Salmon with Asparagus Toasts
Shave asparagus lengthwise for ribbons of vegetables that look (and taste) amazing with smoked salmon.
- ©Romulo Yanes29/38
White Bean Ragout with Toast
This recipe may require some more prep time than other smear-and-go toasts, but the earthy, savory, garlicky taste is worth the trouble.
- 32/38
Peach, Prosciutto & Ricotta Crostini
Buttery ripe peaches are the perfect complement to salty prosciutto, particularly when served over ricotta.
- 34/38
Tomato, Mozzarella & Thai Basil Crostini
This take on the flavors of Caprese (with the notable addition of sesame oil and rice vinegar) might just be your new favorite mozz, basil, and tomato combo.
- Hirsheimer + Hamilton35/38
Cherry and Plum Bruschetta
The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.
- Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski36/38
Trout Toast with Soft Scrambled Eggs
Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
- Eva Kolenko37/38
Crostini with Crushed Eggs and Salted Anchovies
Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
- Peden & Munk38/38
Fava Bean Bruschetta with Chicory and Red Onion
The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.