4,372 toast recipes

Kona Coast pizza on English muffins with Hawaiian ham and pineapple, hoisin-spiked sauce, water chestnuts, and mozzarella. A quick tropical pizza snack ready in 15 minutes.

Honey roasted peanuts with just 3 ingredients: peanuts, butter, and honey tossed together and baked until golden brown. A 20-minute homemade snack.

Microwave roasted chestnuts ready in under three minutes. Score an X on the flat side, zap on high, and peel while still warm for sweet, tender chestnuts without an oven.

Crunchy roasted chickpeas coated in taco seasoning make an addictive high-protein snack. Just 3 ingredients and your oven does all the work.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Cauliflower is roasted with Balsamic, olive oil and garlic, it is really great.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Walnuts, sunflower seeds, mushrooms, and grated carrots bound with eggs and whole wheat breadcrumbs, baked into a sliceable vegetarian loaf. A nutty, savory centerpiece for meatless meals.