Bites

CHEESE ON TOAST WITH KASOUNDI

Top Toast

Take toast up a notch with mouth-watering toppings

Toast has traditionally been either a side note to an eggy breakfast or a quick solution for a last-minute meal or snack. Slap on some jam, peanut butter or cinnamon sugar and call it a day. But, for toast lovers who are looking for something more, a copy of “On Toast: More than 70 Deliciously Inventive Recipes” is a kitchen counter essential. This collection of recipes from Ryland Peters & Small takes toast to new heights with flavors from around the globe, creating fulfilling and decadent bites with the bread a vehicle for vibrant combinations of both sweet and savory ingredients. Breakfast, lunch, dinner or snacks will be an automatic success with the delectable recipes that have completely transformed the basic avocado toast game, including the twist here, and a sauce for cheese toast that takes it to another level. —Audrey Pickering

RECIPES AND PHOTOS FROM “ON TOAST: MORE THAN 70 DELICIOUSLY INVENTIVE RECIPES” © 2021 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL.

Cheese on Toast with Kasoundi

MAKES 1 SERVING (6 CUPS KASOUNDI, APPROXIMATELY 30 SERVINGS) | RECIPE BY SHELAGH RYAN, PHOTO BY KATE WHITAKER

Kasoundi is an Asian mustard sauce or relish and is also popular as a dipping sauce. It has the pungent paste of fermented mustard seeds and spices. A spoonful spread on top of melted cheese on toast lifts a humble, everyday dish to another level.

For the Kasoundi

5 (2-inch) pieces fresh ginger, peeled and finely chopped

1 bulb garlic, peeled and cloves chopped

¼ cup (about 2) deseeded and chopped green chilies

Fisherman’s Wharf Benedict on Sourdough

MAKES 4 SERVINGS | RECIPE BY CAROL HILKER, PHOTO BY TOBY SCOTT

This take on the classic eggs Benedict is a fitting ode to San Francisco’s famed Fisherman’s Wharf … It uses sourdough bread, a lemon hollandaise and goat’s cheese and avocado.

For the Lemon Hollandaise

6 egg yolks

finely grated zest of 1 small lemon

2 tablespoons Dijon mustard

1½ cups (3 sticks) unsalted butter, melted

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

⅛ teaspoon paprika

For the Toast

4 slices fresh sourdough bread

3 cups shredded/picked over good-quality crab meat, at room temperature

8 eggs

4 ounces chèvre, sliced into quarters

2 ripe avocados, halved, pitted, and sliced

1 cup malt vinegar, divided

¼ cup vegetable oil

4½ tablespoons black mustard seeds

2 tablespoons ground turmeric

5 tablespoons ground cumin

3 tablespoons chili powder

5 cups (about 2 pounds) firm ripe tomatoes, chopped

6 teaspoons sea salt

½ cup soft brown sugar

For the Toast

3 slices sourdough bread

1½ cups shredded cheddar cheese

1. Set out sterilized glass jars with airtight lids. To make the kasoundi, put the ginger, garlic and chilies with 1½ tablespoons of the vinegar in a food processor and blend to a smooth paste. 2. Heat the oil in a heavy-bottomed saucepan or pot set over a medium heat. Add the mustard seeds, turmeric, cumin and chili powder. Stir and cook for about 4 minutes, taking care not to let the mixture stick to the bottom of the pan, blacken or burn. 3. Pour in the ginger paste and cook for a further 5 minutes. Add the tomatoes, salt, remaining vinegar and the sugar. Reduce the heat and simmer for 1 to 1½ hours, stirring occasionally to prevent sticking. The kasoundi is ready when it is thick and there is a trace of oil on top. 4. While still warm, spoon the kasoundi into sterilized glass jars. Carefully tap them on the counter to get rid of any air pockets, wipe clean and tightly screw on the lids. The kasoundi can be stored unopened in a cool, dark place for up to 6 months. Once opened, store in the fridge and use within 2 weeks. 5. For the cheese on toast, preheat the grill/ broiler. Lightly toast the bread, then add the cheese. Return to the grill/broiler until melted and bubbling. Serve with a generous helping of kasoundi on top (see Editor’s Note).

Editor’s Note:

Kasoundi is a spicy condiment, so how much you use depends on personal taste. Most people would add about 2 to 3 tablespoons, so this recipe, which makes 6 cups, is about 30 servings—more if you use less, less if you use more.

1. Start by making the lemon hollandaise. In a small saucepan or pot set over low heat, bring 2 inches of water to a bare simmer. Place a metal bowl over the pot to form a bain-marie (water bath—or use a double boiler).

2. Add the yolks, lemon zest and mustard to the bowl of the bain-marie and whisk constantly until the mixture is thickened and ribbons form when you pull this whisk away from the bowl (should take about 4 to 5 minutes). The yolks should double to triple in volume.

3. Slowly whisk in the melted butter, stirring constantly. Once the butter is fully incorporated, add the salt, pepper and paprika and continue whisking for about 3 minutes, until thick. If the mixture is too thick, add a little hot water as needed. Adjust the seasoning to taste. Remove from the heat and set aside.

4. Heat the oven to 450°F. Cut the sourdough bread in half and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put two sourdough halves on each plate and top with crab, dividing evenly.

5. To poach the eggs, bring 1 inch of water to boil in a medium pan. Lower the heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack the eggs into the water one at a time, holding the shells close to the water’s surface and letting the eggs slide out gently. Poach the eggs, in two batches to keep them from crowding, 6 minutes for soft-cooked. Lift the eggs out with a slotted spoon, pat dry with a paper towel, and place one egg on each crab-topped sourdough half.

6. Top each egg with 2 to 3 tablespoons of the lemon hollandaise (gently reheated if necessary) and add the goat’s cheese and sliced avocado. Serve immediately.

FISHERMAN’S WHARF BENEDICT ON SOURDOUGH