Toast toppers

WAKE UP YOUR BREAD, ANY TIME OF DAY

1 can cannellini beans, drained, rinsed and smashed with a fork

12-15 diced grape tomatoes

⅓ cup chicken broth

¾ teaspoon minced garlic

1 teaspoon extra virgin olive oil

¼ teaspoon dried basil

Salt and pepper to taste

Toasted bread for serving (rye or wheat is recommended)

Shredded Parmesan cheese

Combine beans, tomatoes, broth, garlic, olive oil, basil, salt and pepper in a saucepan and bring to a simmer. Simmer about five minutes until mixture is like a paste. Spread warm bean mixture on toast and sprinkle with Parmesan cheese.

Blueberry Jam

Sharon Krick, Knox, Indiana

1 pint fresh blueberries, washed and picked over 2 tablespoons chia seeds

½ cup honey or pure maple syrup (you can increase/decrease amount to taste)

Toasted bread for serving

Add the blueberries, chia seeds and honey or maple syrup to a small pot and cook over medium heat for about 30 minutes, mashing the berries with a spoon while stirring. Remove from heat; the jam will thicken as it cools. Spread on toast to serve and store any remaining jam in a glass jar in the refrigerator.

Dijon Asparagus Chicken Salad

Patricia Piekarski, Harvey, Illinois

1 cup mayonnaise or light mayonnaise

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1 teaspoon salt

½ teaspoon black pepper

1 pound cooked boneless, skinless chicken breast, shredded or finely chopped

1 (10 ounce) package frozen asparagus spears, thawed and finely chopped

1 red bell pepper, finely chopped

Toasted bread, cut into toast points, for serving

In a medium bowl, stir mayonnaise, mustard, lemon juice, salt and pepper together. Add chicken, asparagus and bell pepper and stir to coat. Refrigerate for at least one hour, then spread the mixture on toast points to serve as an appetizer.