Toast

Among the easiest appetizers ever.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

Doubling down on proteins in recipes shows sophistication and speaks to a hallmark of Soul cuisine—utilizing the entire animal. Chicken hearts are an underutilized part of the chicken. They provide an earthiness to dishes that allows fattier, delectable morsels of food to stand tall. You can find this same quality in mushrooms, but I think hearts are a fun way to explore new techniques.

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.

This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.

If you haven’t tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.

One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast.  It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

This savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.