1,298 toast recipes

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Raspberry chicken salad with a creamy yogurt-raspberry dressing, toasted almonds, and fresh berries over mixed greens. A light, fruity main-course salad ready in 20 minutes.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Gourmandise cheese topped with butter-toasted pine nuts for a rich, three-ingredient appetizer that comes together in under 15 minutes.