Cooking With Heinen’s | Four New Ways to Top Your Toast


We’re taking a twist on toast in our Cooking with Heinen’s series this week and we’d love to know what’s on your toast, too! Share your favorite toast toppings in the form below for a chance to win a Heinen’s gift card.

When my kids were little one of their favorite books was “Yeah Toast” by Haywood Banks. The sing song lyrics go….”All around the country, coast to coast. People ask me what do I like most. I don’t want to brag, I don’t want to boast, I just tell em I like toast! Yeah Toast!” We still sing it and we still love toast. The options are endless. This week, I’m featuring Toast, Four Ways, including beet pesto toast, avocado toast with citrus cumin salt, feta, egg and kale toast and Black Berry Goat Cheese Prosciutto Toast.

Making toast a meal starts with great bread.  I’m using a whole grain seeded bread, a rosemary bread and a Tuscan loaf from Heinen’s bakery.

The beet pesto is our new jam. The garlic blends with the roasted almonds and if that’s not enough right there, the sweetness of the beets and earthiness of the basil combine to make a delicious topping to any toast or crostini.  We added some left over beet pesto to our broiled trout last night and it was great!!

Beet Pesto Toast

Ingredients:

For the pesto:

  • 2 cloves garlic
  • 1 cup roasted almonds
  • 1 1/4 cups roasted pureed beets
  • 6 oz fresh basil leaves
  • 1/4 cup olive oil
  • salt and pepper to taste

For the toasts:

whole grain baguette or other bread of choice, sliced and toasted
shaved parmesan cheese

Method:
  • In the bowl of a food processor, whiz the garlic cloves until minced.
  • Add almonds to the food processor with the garlic. Process into crumbs.
  • Add the remaining pesto ingredients to the food processor and puree until your desired texture is reached.
  • Taste and adjust salt and pepper to your liking.
  • Don’t be afraid to use a fair amount of salt!
  • Spread pesto on toast. Top with Parmesan

Black Berry Goat Cheese Prosciutto Toast

Ingredients:
  • 1 baguette or french bread loaf, sliced
  • ¼ cup extra virgin olive oil
  • 1 cup goat cheese
  • 12 blackberries, cut in half
  • 8 oz. thin prosciutto
Method:
  • On a large baking sheet, lay sliced bread out in a single layer and brush the tops with olive oil.
  • Bake at 375 for 5-10 minutes, until bread is toasted and golden brown
  • Spread a spoonful of goat cheese over each crostini piece, then top with a piece of prosciutto and 5-6 blackberries. Serve immediately.

Egg Toast with Kale and Feta

Ingredients:
  • 2 slices English Muffin Bread, sourdough bread, multigrain bread, or English muffin, for serving
  • 3 teaspoons olive oil, divided
  • 3 cups chopped kale, stems removed
  • 1 teaspoon minced garlic (2 cloves)
  • 1/8 teaspoon salt, plus additional for seasoning
  • 1/8 teaspoon pepper, plus additional for seasoning
  • 1/8 teaspoon red pepper flakes
  • 2 large eggs
  • 2 ounces feta cheese, crumbled
Method:
  • Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
  • Heat 2 teaspoons olive oil in a large skillet over medium.
  • Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes.
  • Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes.
  • Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
  • In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.

To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.

Avocado Toast with Citrus Cumin Salt

Ingredients:
  • 2  slices whole wheat bread
  • 2 ripe avocados
  • 2 tsp citrus cumin salt
  • lemon
  • chi seeds optional
For the Citrus Cumin Salt:
  • 1/4 cup sea salt
  • zest of 1 lemon
  • 1 TBS cumin
  • pinch red pepper flakes

mix all together and store in air tight jar.

Method:
  • Toast the slices of whole wheat bread, meanwhile prepare the Citrus Cumin Salt.
  • Slice each avocado into thin slices. top toast wit avocado slices.
  • Season to taste with sea salt, black pepper chi seeds (optional)and lemon juice and a drizzle of olive oil.


Want to enter our Cooking with Heinen’s photo contest? Just enter your photo via this form for a chance to win. A winner will be chosen at random. That means the prize will not be given based on photo quality, so don’t be shy. Show us what you’re making! We’ll announce the winner next week and the gift card will arrive by mail. It’s as simple as that. Good luck!

For most flavors of scones the base recipe remains the same.


Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.


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