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. It’s a quick and easy appetizer or light meal. They can be made savory or sweet–just 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.
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.