Kitchen Konfidence

Home / Recipes / Appetizer / Course / Beer Bread Toast 3 Ways

1 Appetizer

Beer Bread Toast 3 Ways

Jump to Recipe

Raise your hand right now if you just love toast.  I know you can’t see me right now, but my hand is definitely up in the air.

Beer Bread Toast Recipes

Several weeks ago, I posted this recipe for Jeff’s No Knead Bread, and I was very pleased to see many comments come in from people who tried and loved the recipe.  The bread is made with beer, so I recently shortened the name to “beer bread.”  Given the success everyone is having with this recipe, I thought I’d share some fun toast ideas that work beautifully with crunchy slices of golden beer bread.  Below, you’ll find the following:

  • Sweet Pea, Mint and Goat Cheese Toast
  • Tomato, Basil and Ricotta Toast
  • Marinated Zucchini and Feta Toast

Each recipe starts with a slice of toasted beer bread that’s been rubbed with a cut garlic clove.  Side note: the aroma that wafts up from the warm bread as you rub the surface with garlic is HEAVEN.  Next, the bread is dressed with fresh vegetables,  rich cheese, sea salt, black pepper and a hit of bright acid (lemon or vinegar).  I’ve outlined 3 combos below, but you could definitely use whatever vegetables/cheeses you have available.  Spice roasted carrots with labneh and cilantro.  Melted mozzarella and grilled eggplant and basil.  Cream cheese  with fresh berries and mint.  The possibilities are endless!  Continue reading for the recipes.

Beer Bread Toast Ingredients

Exciting news!!  I recently demoed these beer bread toasts on Tonight in San Diego.  I had such a fun time on the show, and I’ll post the video as soon as it goes live.  Here’s a photo that Jorge took while we were setting up:

Tonight in San Diego

Now, on to the recipes!

Pea, Mint and Goat Cheese Toast

Pea, Mint and Goat Cheese Toast
5 from 5 votes
Print

Sweet Pea, Mint and Goat Cheese Toast

Start with this recipe for Jeff's No Knead Bread.
Servings 2 slices
Author Brandon Matzek

Ingredients

  • 2 slices of beer bread, toasted
  • 1 garlic clove
  • Goat cheese, at room temperature
  • Peas, fresh or thawed from frozen
  • Small mint leaves
  • Fresh lemon juice
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. As soon as the bread comes out of the oven (or toaster), rub one side of each slice evenly with a garlic clove. You won't use the entire clove.
  2. Top each slice of toast with a schmear of goat cheese, a spoonful of peas and several small mint leaves. Finish with a squeeze of fresh lemon juice and a sprinkling of sea salt and black pepper. Enjoy immediately.

Tomato, Basil and Ricotta Toast

Tomato, Basil and Ricotta Toast
5 from 5 votes
Print

Tomato, Basil and Ricotta Toast

Start with this recipe for Jeff's No Knead Bread.
Servings 2 slices
Author Brandon Matzek

Ingredients

Instructions

  1. As soon as the bread comes out of the oven (or toaster), rub one side of each slice evenly with a garlic clove. You won't use the entire clove.
  2. Top each slice of toast with a schmear of ricotta cheese, a spoonful of halved cherry tomatoes and several small basil leaves. Finish with a drizzle of aged balsamic and a sprinkling of sea salt and black pepper. Enjoy immediately.

Recipe Notes

*Don't have this? Put 1/2 cup regular balsamic in a small saucepan, and bring to a boil over medium heat. Reduce heat and simmer until the vinegar thickens (5 to 7 minutes). Let cool and use here.

Marinated Zucchini and Feta Toast

Marinated Zucchini and Feta Toast
5 from 5 votes
Print

Marinated Zucchini and Feta Toast

Start with this recipe for Jeff's No Knead Bread.
Servings 2 slices
Author Brandon Matzek

Ingredients

  • 1 small 5 - 6 ounces zucchini
  • Kosher salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons chopped fresh parsley
  • 2 slices of beer bread toasted
  • 1 garlic clove
  • Feta cheese crumbled

Instructions

  1. Using a vegetable peeler, shave the zucchini into thin ribbons until you reach the seedy core. Spread the ribbons out on a cutting board and sprinkle liberally with salt. Let sit for 20 minutes. Rinse the zucchini well, then gently pat dry and transfer to a small bowl. Toss ribbons with lemon juice, olive oil and chopped parsley.
  2. As soon as the bread comes out of the oven (or toaster), rub one side of each slice evenly with a garlic clove. You won't use the entire clove.
  3. Top each slice of toast with half of the marinated zucchini. Finish with a sprinkling of crumbled feta and freshly ground black pepper. Enjoy immediately.

 

1

Reader Interactions

Comments

  2. Averie @ Averie Cooks says

    I would go to town on any of those toasts…I mean some bread with cheese and then layered with fresh veggie toppings, that’s my idea of the perfect ‘dinner’ 🙂

    Congrats on your big appearance, too! So happy for you!

    Reply

    • Brandon Matzek says

      Thanks Averie! Haha yeah, I was eating these for dinner for several days after taking photos.

      Reply

  5. Mary says

    I love all of these ideas! Toast with a smear of soft cheese and bright vegetables is one of my favorite summer dinners!

    Reply

  10. Meeta says

    This is my kind of meal. I love crispy bread and living in Germany we have a lot of variety – but your beer bread sounds wonderful! Love the vibrant images!

    Reply

    • Brandon Matzek says

      Thanks Meeta! I’ve spent some time in Germany, and I remember the bread was quite delicious 🙂

      Reply

  13. Valentina says

    5 stars
    This post makes me want to have a party and serve a bunch of fun toasts! LOVE the mint and peas — all of them, really. So pretty and delicious!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Send this to a friend