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Best toast you can make at home (split from Midwest Board)

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Best toast you can make at home (split from Midwest Board)

cayjohan | Dec 10, 2006 11:26 PM

Since I rarely go out for breakfast, I rarely get toast in a restaurant (and I usually hate what I do get: soggy and made from mass-market toasting bread). That's the drawback of liking a truck-stop breakfast.

But I love the toast at home.

My favorite breads for toasting are the pain pave from A Toast to Bread, ciabiatta from Saint Agnes, and almost any dense loaf of nutty goodness from Natural Ovens in Manitowoc, WI.

I have a daughter addicted to garlic, so we make a lot of bruschetta. Riffing on the garlic, I have my favorite peanut butter application: toasted bread scrubbed with garlic, spread with a light film of creamy peanut butter, then topped with slices of tomato and a sprinkle of kosher salt. Heaven. Then, I have a fondness for a thin layer of liverwurst spread on good raisin toast. Don't knock it til ya try it! Some thin-sliced red onions on top are good as well. As for the sweet stuff, it's hard for me to knock a good orange marmalade. The marmalde is also a nice accompaniment to game pate on toast.

Dang. Now I am thinking toast for an evening snack.

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