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Pickled Pepper And Boquerónes Toast

From: bonappetit.com

Fresh parsley
Garlic
Lemon zest
Olive oil
Jarred piquillo peppers
Sherry or red wine vinegar
Salt and pepper
Country-style bread
Boquerones

Stir together chopped fresh parsley, finely chopped garlic, and lemon zest with olive oil to moisten. Season jarred piquillo peppers with Sherry or red wine vinegar, salt, and pepper. Drizzle toasted country-style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.

Trout Roe And Turnip Toast

From: bonappetit.com

Dark rye bread
Cream cheese
Trout roe
Baby white turnips or radishes
Chives

Spread toasted dark rye bread with cream cheese. Layer on trout roe, thinly sliced baby white turnips or radishes, and chopped chives.

Bresaola And Cheddar Toast

From: bonappetit.com

Pumpernickel bread
Whole grain mustard
Bresaola
White cheddar
Cornichons

Spread toasted pumpernickel bread with whole grain mustard. Add torn bresaola, sliced sharp white cheddar, and sliced cornichons.

Avocado Toast

From: bonappetit.com

Cucumber
Fresh lime juice
Crushed red pepper flakes
Salt and pepper
Sourdough bread
Tahini
Avocado
Olive oil

Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.

Muesli Toast With Labneh, Hazelnuts, And Honey

From: bonappetit.com

Hazelnuts
Olive oil
Salt and pepper
Seeded bread
Labneh or Greek yogurt
Honey

Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper. Spread toasted thin seeded bread with labneh or Greek yogurt. Top with hazelnuts and drizzle with honey.

Scandi Toast

From: bonappetit.com

Spread pumpernickel toast with salted butter. Top with smoked fish and cucumber coins.

Crab Toast

From: bonappetit.com

Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt; add more chile, if desired.

Drizzle both sides of bread with remaining 4 Tbsp. oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.

Spread each piece of toast with 1 Tbsp. aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

Asparagus and marinated feta crostini

gourmettraveller.com
Serves 4

8 thick slices sourdough bread
For drizzling: extra-virgin olive oil
1 garlic clove, halved, for rubbing
3 bunches asparagus, ends trimmed
300 gm marinated feta
To serve: lemon wedges

Preheat a char-grill to high. Drizzle both sides of bread slices with olive oil, season to taste and> char-grill, turning occasionally, until toasted and slightly charred on the edges (3-4 minutes), rub with cut side of garlic and set aside.

Drizzle asparagus with olive oil, season to taste and grill until tender and slightly blistered (2-3 minutes). Set aside.

Spread crostini with feta, top with asparagus, drizzle with extra olive oil and lemon juice and serve.