Linda Holland works as West Coast Florida Regional Sales Manager at Unibake USA and is our culinary expert. Linda has a true passion for recipe creation and have been experimenting in the kitchen ever since she was a child.
What makes a Great Toast?
- The #1 factor is a good, flavorful and crusty bread whether it has been grilled or oven toasted.
- For an open-faced toast sandwich~ it has to be eye-appealing. None of the main ingredients are hiding under a top piece of bread. Fresh and colorful ingredients are an important factor in making a good toast.
- In my mind, a good toast can be versatile: It can be a simple grab-n’-go toast that you eat with your hands or a gourmet “fork & knife” toast on long grilled bread. Baby greens and beets dressed with vinaigrette on garlic rubbed grilled toast makes an easy but sophisticated “fork & knife” toast for lunch.
What is the Best Toast you have had?
My “Baked Onion Toast” that I serve as a side when company dines at my house. It is a simple dish made with sautéed grilled onion in butter, white wine and beef broth spread in the bottom of pan and then topped with thick cut slices of toasted baguette or country bread. It is baked in the oven and topped the last few minutes with your favorite cheeses. A sprinkling of fresh herbs, and you have an appetizing dish that still has that nice toast “crunch”.
Your favorite restaurant serving toast?
There is actually a restaurant in my area called The Toast. They have a really good “French Toast” with Canadian Bacon, Gruyere, Grilled onions and Aioli. They also have a section on their menu called Toasts with different toppings/fillings. Can you believe they even toast their blueberry muffins?!