Don’t Get So Busy You Forget to Celebrate National Toast Day!
Groundhog day, Valentine’s Day, President’s Day, and of course, the American tradition of the Superbowl feeding frenzy—all make February a much-loved month.
But this is only the beginning of a flurry of February special days. Were you aware that February 20 is National Cherry Pie Day AND National Muffin Day? And hang on for February 21—National Sticky Bun Day! Then get ready for February 22, National Cook a Sweet Potato Day. The excitement goes on, but you get the idea. There are a LOT of reasons to kick up your heels in February.
Of all this merriment, a day I think ought to be recognized with reverence and deep gratitude is National Toast Day (always the last Thursday of February). Seriously, where would we be without our toast? Cinnamon toast, French toast, peanut butter and jelly toast, scrambled egg toast, cream cheese veggie toast, mashed asparagus and hummus toast, avocado toast (in oodles of varieties), …drooling yet?
If you like the idea, then consider these creations I found a few years ago on www.foodnetwork.com.
One avocado toast version we love around here is pesto-avocado. Spread 4 slices toasted whole grain bread with pesto. Top with sliced avocado; drizzle with olive oil and lemon juice and season with salt and pepper. Top with grated Parmesan, toasted pine nuts and torn basil. This is a standard at our neighborhood “Welcome to Spring!” brunch. I make triple batches, it’s that good.
And then there’s Mexican Black Bean toast. Just mash 3/4 cup canned black beans (drained and rinsed) with 2 tablespoons sour cream; season with hot sauce. Spread on 4 slices toasted potato bread; top with shredded smoked cheddar. Broil until the cheese melts. Top with sliced jalapenos, crumbled cooked bacon and chopped cilantro.
Of the dozens and dozens of toast approaches, one that’s always a hit with onion soup lovers is the French Onion toast. It’s a little more involved than the two ideas mentioned above, because of the need to caramelize your onions. But the effort is worth it. Caramelize 2 sliced onions in 2 tablespoons each butter and olive oil over medium-low heat, stirring occasionally, 45 minutes; season with Worcestershire sauce, salt and pepper. Divide among 4 slices toasted whole grain bread; top with shredded Gruyère. Broil until the cheese melts. Top with chives.
Pair your special toast creations with a hearty soup and you’ve got a winner of a dinner. Or just eat ‘em solo—soup is nice, but these beauties stand alone!
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But this is only the beginning of a flurry of February special days. Were you aware that February 20 is National Cherry Pie Day AND National Muffin Day? And hang on for February 21—National Sticky Bun Day! Then get ready for February 22, National Cook a Sweet Potato Day. The excitement goes on, but you get the idea. There are a LOT of reasons to kick up your heels in February.
Of all this merriment, a day I think ought to be recognized with reverence and deep gratitude is National Toast Day (always the last Thursday of February). Seriously, where would we be without our toast? Cinnamon toast, French toast, peanut butter and jelly toast, scrambled egg toast, cream cheese veggie toast, mashed asparagus and hummus toast, avocado toast (in oodles of varieties), …drooling yet?
If you like the idea, then consider these creations I found a few years ago on www.foodnetwork.com.
One avocado toast version we love around here is pesto-avocado. Spread 4 slices toasted whole grain bread with pesto. Top with sliced avocado; drizzle with olive oil and lemon juice and season with salt and pepper. Top with grated Parmesan, toasted pine nuts and torn basil. This is a standard at our neighborhood “Welcome to Spring!” brunch. I make triple batches, it’s that good.
And then there’s Mexican Black Bean toast. Just mash 3/4 cup canned black beans (drained and rinsed) with 2 tablespoons sour cream; season with hot sauce. Spread on 4 slices toasted potato bread; top with shredded smoked cheddar. Broil until the cheese melts. Top with sliced jalapenos, crumbled cooked bacon and chopped cilantro.
Of the dozens and dozens of toast approaches, one that’s always a hit with onion soup lovers is the French Onion toast. It’s a little more involved than the two ideas mentioned above, because of the need to caramelize your onions. But the effort is worth it. Caramelize 2 sliced onions in 2 tablespoons each butter and olive oil over medium-low heat, stirring occasionally, 45 minutes; season with Worcestershire sauce, salt and pepper. Divide among 4 slices toasted whole grain bread; top with shredded Gruyère. Broil until the cheese melts. Top with chives.
Pair your special toast creations with a hearty soup and you’ve got a winner of a dinner. Or just eat ‘em solo—soup is nice, but these beauties stand alone!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.pbssocal.org
- www.mccormick.com
- www.foodnetwork.com
