assortment of different fancy toast

Yes, you read that right; toast is trending. Hot on the heels of the launch of Cafe Ba-Ba-Reeba!’s new brunch menu this month, we spoke with Executive Chef Matt Holmes, who shared some toast recipe with us including: Avocado Tempura Toast, Nutella and Banana Toast, Tomato Caviar Toast and Cured Salmon Toast for you to try at home. Trust us, you will never think about toast in the same way again.

Toast is trendy again, tell us why?
Many cuisines use the idea of toast. The Italians have bruschetta, the Spanish have bocadillos and the French do crostini. Its a quick and easy appetizer or light meal. They can be made savory or sweetjust get creative with the toppings!

Get creative with the toppings? Go on
Leftovers make great toppings for toasts. You can make chicken salad from your roast chicken or shred up leftover pot roast. Fresh veggies from the farmers market with some whipped butter or sour cream are also great options. For an elevated take on PB&J, use marinated fresh berries and some mint rather than store-bought jelly.

cafe ba ba reeba's brunch spread

In the spirit of breakfast foods, we hear Cafe Ba-Ba-Reeba! is launching a new brunch menu this month, tell us more!
We formatted our menu to focus on Spanish tapas rather than traditional, larger-format brunch items. We created a section of bocadillos (small Spanish-style sandwiches) including the Cubana Bocadillo. Other dishes we’re excited about: Spanish Shrimp and Grits (fried ghost shrimp over chorizo polenta), Marcona Almond Nutella Waffle, Scrambled Egg Toast with Morcilla Sausage and Breakfast Paella made with Spanish sausages and an egg crust. We’re also doing a brunch pintxo platter with mini pancakes, deviled egg, stuffed date, waffle battered chicken stick, yogurt and berries and our French toast stick, so you can get a little taste of everything.

 avocado tempura toast

For the Avocado Tempura Toast recipe, click here.

nutella-banana toast

For the Nutella & Banana Toast recipe, click here.

tomato caviar toast

For the Tomato Caviar Toast recipe, click here

salmon toast

For the Cured Salmon Toast recipe, click here.

 

Avocado Tempura Toast

Serves: 2 slices

INGREDIENTS

For the Tempura Batter

  • 1/4 cup AP flour
  • 1/4 cup corn starch
  • 1 cup soda water
  • Pinch baking soda

For the Mashed Avocado

  • 1 ripe avocado
  • Zest and juice of 1 lime
  • Salt to taste

For the toast

  • 2 slices of country bread, grilled
  • 1 ripe avocado, sliced
  • 1 fresno chile, sliced into rings
  • Tempura batter
  • 6 cherry tomatoes, cut into quarters
  • Fresh watercress

METHOD

For the Tempura Butter

  1. Whisk all ingredients together and set aside

For the Mashed Avocado

  1. Peel and remove pit from avocado
  2. Combine avocado, lime juice and zest and salt in a bowl
  3. Mash with a fork
  4. Set aside

For the toast

  1. Dip sliced avocado in tempura batter and fry until crispy
  2. Remove avocado from fryer and drain on paper towels and sprinkle with salt
  3. While avocados are frying, spread mashed avocado on to grilled bread
  4. Top with slices of fried avocado
  5. Top toasts with sliced chile rings and tomato quarters

 

Nutella & Banana Toast

Serves: 2 slices

INGREDIENTS

For the Almond Nutella

  • 1/2 cup marcona almonds
  • 6 1/2 oz 58% chocolate
  • 1 tbsp hazelnut oil
  • 1 1/2 tbsp powdered sugar
  • 1/2 tbsp cocoa
  • 1/4 tsp vanilla extract

For the toast

  • 2 slices of bread
  • 1 ripe banana, sliced
  • 4 tbsp almond nutella
  • 3 tbsp sugar

METHOD

For the Almond Nutella

  1. Melt chocolate over double boiler.
  2. Combine remaining ingredients in food processor and process to a smooth paste
  3. Drizzle in chocolate and process until combined
  4. Strain and press through a fine mesh sieve
  5. Cool to room temperature
  6. Store in a sealed jar on the counter for up to 2 weeks

For the toast

  1. Grill or toast 2 slices of bread
  2. Spread each toast with nutella
  3. Layer bananas on each toast
  4. Evenly sprinkle bananas with sugar
  5. Caramelize sugar with a torch or under the broiler

 

Tomato Caviar Toast

Serves: 2 slices

INGREDIENTS

For the tomato sauce

  • 3 ripe tomatoes
  • 6 cloves garlic, minced
  • Salt to taste

For the tomato caviar

  • 3 large, ripe tomatoes

For the toast

  • 2 slices country bread, grilled or toasted
  • 4 oz tomato sauce
  • 8 sets tomato caviar
  • 2 tbsp fried garlic chips
  • 1 oz arugula leaves
  • 6 cherry tomatoes, quartered

METHOD

For the tomato sauce

  1. Grate tomatoes on a box grater into a bowl
  2. Add garlic and season with salt
  3. Stir to combine and set aside

For the tomato caviar

  1. Using a sharp, thin knife, remove flesh from the tomatoes without damaging the seeds
  2. Carefully cut seed pouches out and set aside

For the toast

  1. Spread the tomato sauce onto the bread slices
  2. Top with remaining ingredients and sprinkle with sea salt and a twist of fresh black pepper

 

Cured Salmon Toast

Serves: 2 slices

INGREDIENTS

For the lemon cream 

  • 1/2 cups sour cream
  • Juice and zest of 1 lemon
  • Salt to taste

For the toast

  • 2 slices country bread, toasted
  • 3 oz sliced, cured salmon
  • 1 tbsp fresh dill, picked
  • 10 slices shaved cucumber
  • 10 slices shaved radish
  • 2 tbsp smoked trout roe
  • 4 tbsp lemon cream

METHOD

For the lemon cream

  1. Whisk all ingredients together and set aside

For the toast

  1. Evenly smear lemon cream on each piece of toast
  2. Form salmon into rosettes and place 1.5oz on each toast
  3. Top salmon with smoked roe, dill fronds, cucumber and radishes