Like a lot of food we love, this recipe was born out of necessity. When my husband and I started a little wine bar 8 years ago (Boro6), our sole cooking appliance was a toaster. (We later made great use of the espresso machine steamer wand for the fluffiest scrambled eggs but that’s another story…)
It was my job to create a menu beyond just cheese and charcuterie so I went about crafting salads and sandwiches, spreads and dips. I had young children at the time and knew our town was brimming with families so there had to be something for kids like them. Pizza was the first thing that came to mind and seemed easy enough to recreate in toast form. I just needed a tomato sauce that didn’t require cooking.
My go-to for rich, reduced tomato flavor is always double concentrated tomato paste. It comes in a tube, which is way more handy than a can, and it allows you to use as much as you need then store it neatly in your fridge for weeks after. It seemed like the obvious place to start since it already has that cooked-down, intense flavor. Whisk in a little garlic, balsamic vinegar, and olive oil and presto: instant big, bold pizza sauce! The pizza toast was born with a thin schmear of what became named “the spread” on toasted ciabatta with slices of fresh mozzarella on top.
It may have been made with kids in mind but this super fast pizza dupe is actually ultra sophisticated and ready for prime time at your next adult gathering. If making an assortment for a summer party, add a few leaves of basil or baby arugula (I love the really peppery, young rocket type of arugula here) on top of the mozzarella to some, layer on a wave of prosciutto to others or throw on some good pepperoni slices if you’d like!
My second hurdle on the menu front was to create our spin on the avocado toast. They were all the rage 8-9 years ago and frankly why should something so easy, tasty, and good for you ever go out of style? There’s not much to our version but it always comes off as a bit of a surprise when we reveal the secret. Before mashing on the avocado, we spread a thin layer of coconut oil on the toast. It adds a really interesting flavor when paired with the avocado without shouting COCONUT! Crunchy salt like Maldon and crushed red chile flakes are all you need for a topping. I prefer a heartier, whole grain bread here—my favorite is the whole wheat sourdough, SARÉ from Sullivan Street Bakery if you live in the NY area. If not, seek out another freshly made, naturally fermented loaf— good bread makes all the difference for your taste buds and your belly.
Tomato-Balsamic Spread
Makes 1/2 cup
¼ cup double concentrated tomato paste
1 teaspoon finely chopped garlic
2 tablespoons balsamic vinegar
1 ½- 2 tablespoons extra virgin olive oil, plus more for drizzling
¾ teaspoon salt
Ciabatta or Baguette, halved or sliced and toasted
Fresh mozzarella, sliced
Prosciutto or other cured meats, optional
Freshly ground black pepper
Whisk together tomato paste, garlic, balsamic vinegar, olive oil, and salt. Spread a thin layer on toasted bread.
Top with fresh mozzarella, basil leaves or baby arugula, and/or prosciutto or other cured meats. Finish with a drizzle of olive oil and some salt and/or cracked black pepper.
Storage: If not using all the spread at once, store the remaining in your refrigerator for up to one week or in your freezer for up to 3 months!
Surprise Avocado Toast
Coconut oil
Whole grain bread, thinly sliced and toasted
Ripe avocados
Coarse salt, like Maldon
Dried red chili flake
Spread a thin layer of coconut oil on toasted bread. Mash on a thick layer of avocado (a fork makes this easy) and season with salt and chili flake.
so lovely. beautiful writing and images. (I can't believe you used the frother to make scrambled eggs! I'm here for that story....)
The avocado toast looks delicious! Lovely food photography.