Better on Toast by Jill A Donenfeld l Recipes l Toast Recipes l Healthy Recipes l Delicious Recipes l Tasty Recipes

Cauliflower Melts

Ingredients: 1/4 cup olive oil, 2 garlic cloves, minced, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs, 1/2 cup golden raisins, 1/4 cup white wine (optional), 1/4 cup shelled pistachios, 8 1/2-inch-thick slices sourdough bread, 4 ounces Comte or Manchego cheese, cut into 8 slices and 2 tablespoons chopped parsley

Directions: (MAKES 8) 1. Preheat the oven to 350˚F and line a baking sheet with parchment paper. / 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat. / 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on. / 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain. / 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely. / 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese. / 7. Bake until the cheese melts, 7 to 10 minutes. / 8. Top the toasts with chopped parsley and serve immediately.

Edamame Basil

Ingredients: 1 12-ounce bag frozen preshelled edamame, thawed (2 1⁄3 cups), 6 large basil leaves, 1/2 cup olive oil, 2 tablespoons rice vinegar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 sesame baguette, cut into 1/4-inch- thick slices on the bias and oven-toasted with oil (see page 8), 1 endive, sliced 1/4 inch thick (optional), Edible flowers (optional), and 1 tablespoon black sesame seeds (optional)

Directions: (MAKES 20) 1. In a blender or food processor, puree the edamame, basil, oil, vinegar, lemon juice, salt, and pepper until supersmooth. / 2. Spread 2 tablespoons of puree on each toast. Top with any combination of endive, edible flowers, or sesame seeds (if using).

Hot Miso Crab

Ingredients: 1/2 cup silken tofu, 3 tablespoons white miso, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons sherry vinegar (or malt vinegar if that’s lying around), 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, 1/2 teaspoon freshly ground black pepper, 1 8-ounce can jumbo lump crab, 1/4 cup sour cream, 2 tablespoons finely chopped fresh chives, Olive oil, and 1 loaf miche bread or baguette, cut into 15 to 20 1/2-inch-thick slices

Directions: 1. Preheat the oven to 375˚F and line a baking sheet with parchment paper. / 2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth. / 3. Transfer to a small bowl and fold in the crab, sour cream, and chives. / 4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides. / 5. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.