A Pile of Toast

July 16, 2014


A pile of toast is a sight I cherish. It speaks of weekday family breakfasting, with freshly squeezed orange juice and swift hands reaching for a bread baton and whatever spread suits the mood for the day. Weekends are for leisure, pancakes and baked eggs…Wednesday is for toast. A pile of toast.

This morning I rose early to brown some bread for Ben and I, to get it all warm and toasty, making the crusts extra crusty and the spreads more likely to spread. Yeah, I just popped it in the toaster but yeah it’s a pretty neat invention. I’m always up for an early toasting call. Especially when it involves making a pile of food. You see, I like to play with my food, it’s one of my most favourite past times. And four slices is more fun to stack than one or two.

Today it was ricotta with black tahini and honey, which we enjoyed as our first slice. Black tahini is a devilishly good spread of black sesame seeds that pairs splendidly with ricotta or labneh. Honey, too. Toast number two was dressed in a keen spread of natural peanut butter and cherry jam for Ben and macadamia butter for me, lots of it. With a little ricotta and honey because I can’t get enough of that combination.

Is there a toast recipe you’ve been loving on lately? Do let me know. I’m ever so fond of piling new toppings on my toast.

♥ Alpine Bread (a brand I saw in the supermarket recently. I am rarely in the big supermarkets so I find it a little overwhelming when I do visit and find myself buying a few new products “just to try”…It’s no Flinders Sourdough, but I’m pleased to see a better and growing variety of bread options for shoppers)
♥ Black Tahini + Honey + Macadamia Butter + Peanut Butter + Cherry Jam + Ricotta
♥ Freshly squeezed orange juice
♥ Coffee. With milk for him, black for me.

What did you have for breakfast today?

Heidi xo

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  • Hannah July 16, 2014 at 12:27 pm

    Toast with vegemite piled with scrambled eggs – the meal I’d always make for my mum, the quick-fix lunch that meant “love.”

    For me, right now, White Chocolate Wonderful peanut butter with a sprinkle of salt. Back in Australia, tahini with carob molasses.

    Unless I’m using the roasted garlic bread from the bakery nearby. Then it’s just thick, thick butter. xo

    • Heidi July 16, 2014 at 4:01 pm

      Ok many things to talk about here!! 1) I’ve never done the egg + vegemite combination. I’m sure you’re onto something but I don’t think I’ll rush to try it. I should…I just….maybe one day. 2) white chocolate wonderful peanut butter? Are you sure the word wonderful was meant to be in there? 😛 3) I need to buy some carob molasses. 4) yes! Savoury toast should happen more in my world x

  • c July 16, 2014 at 4:16 pm

    In Turkey, I had fresh rye bread with ricotta and cherry jam. Yum.
    I usually do peanut butter and honey on sourdough

    Like the idea of vegemite on toast with scrambled eggs. Yum.

    • Heidi July 16, 2014 at 5:22 pm

      Ricotta + jam is such a fab combination. Vegemite plus avocado is another one that I should really give a go x

  • Christina July 16, 2014 at 9:18 pm

    Wow black tahini sounds amazing! I agree, ricotta is just heavenly. Have you tried ricotta with orange (or mandarin or kumquat) marmalade instead of jam? I really like the creamy, sweet, tart combination. Ricotta is also wonderful on fruit loaf (Bourke St Bakery in Sydney have a delicious fig & cranberry sourdough) with sliced pear and a sprinkle of cinnamon x

    • Heidi July 18, 2014 at 3:34 pm

      Ricotta on fruit loaf is divine! Your orange marmalade addition sounds unreal I must try that, thanks x

  • Felicia @felhuang July 17, 2014 at 7:34 am

    I love toast and could eat it for every meal if possible haha. My favourite way to eat them varies all the time, currently I’m loving walnut sourdough toasted with butter and apricot/peach jam or smashed eggs with pesto with chilli flakes and for a treat, kaya (coconut pandan jam) which is something I grew up eating. Have you tried it? X

    • Heidi July 18, 2014 at 3:35 pm

      I have tried kaya, it’s delicious! I had it in Singapore. Smashed eggs with pesto and chilli flakes, wow x

  • Hannah July 17, 2014 at 4:25 pm

    Toast reminds me of weekends- when I get a yummy sourdough from the markets 🙂 isn’t black tahini great?! though sometimes it looks a bit scary haha x

    • Heidi July 18, 2014 at 3:35 pm

      Like squid ink! Ursula from The Little Mermaid styles, totally scary 😉 x

  • laurasmess July 29, 2014 at 1:19 am

    I’ve been addicted to the Swedish knackebrod and other dark, dark rye breads since arriving two weeks ago. It’s beautiful. The last two mornings have involved fresh, soft goats cheese, buttered rye and sliced fresh green grapes. So good. The swedes are also fond of their cold cuts so I have tried a few slices with thick organic sausage and mayonnaise. Not too bad! You’ve got me craving tahini now though. I don’t think anyone here favours it much! Xx

  • Gather & Grow Nutrition | AUGUST: Tahini August 9, 2014 at 12:41 pm

    […] to Use it Simply use tahini as you would any nut butter. Spread it on toast, use it as a binder for homemade muesli bars, drizzle it over cacao porridge or make […]