Savoury toast toppers

Savoury toast toppers

Brighten up your lunch

Savoury toast toppers are quick and easy to make for lunch or brunch. Flavoursome vegetarian toppings for toasted homemade bread.

These toast toppers are colourful and appetising. Arrange them on a wooden board or platter and share them with family or friends.

Mini toasted open sandwiches

To make savoury toast toppers, first you need to bake a delicious white bread loaf. Once the loaf is cooked, cut it into slices and toast.

The toppings for the toast don’t take long to prepare but if you prefer you could prepare them in advance and keep them in the fridge until needed.

The five toast toppers are made from delicious flavour combinations such as:

  • Mushrooms, garlic and ricotta
  • Avocado, lime and chilli
  • Egg, cucumber and dill
  • Tomatoes and basil
  • Peas and sweetcorn with roasted capsicum

You should make savoury toast toppers because they are:

  • A great change from eating basic sandwiches for lunch.
  • Tasty and full of flavour.
  • Quick and easy: these toast toppers take less than 10 minutes to prepare.
  • Budget-friendly: inexpensive, everyday ingredients to create delicious toppings.

Toast toppers’ main ingredients:

  • Toasted white bread
  • Mushrooms and ricotta
  • Avocado, lime and red onion
  • Egg and cucumber
  • Tomatoes and basil
  • Peas, sweetcorn & capsicum
Savoury toast toppers on a wooden board
Savoury toast toppers – a vibrant and tasty lunch

Tips for busy cooks

If you don’t have time to make your own bread, buy ciabatta or sourdough instead.

You can use dried herbs instead of fresh herbs if you prefer.

Serving suggestions:

  1. Lunch: serve a platter of these vegetarian toasts.
  2. Weekend Brunch: eat these toast toppers with coffee.

Colourful toppings for toast

Savoury toast toppers are ideal as a vibrant lunch or brunch. They have a variety of different flavours and textures that go well with the homemade bread.

Did you eat these toast toppers for lunch, brunch or breakfast?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you need more lunch inspiration? Try this recipe next: vegetarian Scotch eggs

Savoury toast toppers

Savoury toast toppers are quick and easy to make for lunch or brunch. Flavoursome vegetarian toppings for toasted homemade bread.
Meal Type Breakfast, Lunch
Cuisine Australian-Inspired
Keyword Savoury toast toppers, Vegetarian
Total Time 10 minutes
Servings 10 Small Toasts
Author Veg Coast Cook

Ingredients

  • 10 small slices of white bread toasted *see Recipe Notes

Garlic mushroom and ricotta topping

  • 1 tsp extra virgin olive oil
  • 80 g mushrooms sliced
  • 1 clove garlic peeled & crushed
  • 60 g light ricotta
  • 1 tbsp fresh parsley chopped
  • Salt and pepper

Guacamole-style topping

  • 20 g red onion peeled and finely chopped
  • 1 tsp coriander seeds ground
  • ½ red chilli finely chopped (reserve some for garnish)
  • ½ tsp extra virgin olive oil
  • ½ lime juice and zest (reserve some zest for garnish)
  • ½ avocado skin & stone removed, flesh chopped

Dill, egg and cucumber topping

  • 4 tsp dill salad cream reserve some for garnish *see Recipe Notes
  • 2 hard-boiled eggs peeled & sliced
  • 40 g cucumber sliced

Garnish

  • Dried dill

Tomato and basil topping

  • 100 g tomatoes chopped
  • 10 g red onion peeled and finely chopped
  • ½ tsp white wine vinegar
  • 1 tsp extra virgin olive oil
  • Salt and pepper
  • 1 tbsp fresh basil leaves chopped (plus extra for garnish)

Smashed pea and sweetcorn with roasted capsicum topping

  • 80 g peas and sweetcorn frozen
  • 5 g butter
  • 20 g roasted green capsicum thinly sliced *see Recipe Notes

Instructions

  1. Garlic mushroom and ricotta topping: heat oil in a griddle pan over a medium heat. Add mushrooms and garlic. Stir and fry for 2 minutes. Remove from heat.

    Mix ricotta and half the parsley in a bowl and spread onto two pieces of toast. Top with mushrooms and garnish with remaining parsley.

  2. Guacamole-style topping: combine all this topping’s ingredients in a bowl and spoon onto two pieces of toast. Top with chilli and lime zest.
  3. Dill, egg and cucumber topping: spread most of the dill salad cream onto two pieces of toast. Top with cucumber and egg slices & drizzle with remaining salad cream. Garnish with dried dill.
  4. Tomato and basil topping: combine tomatoes, onion, vinegar, oil, most of the basil, salt and pepper in a small bowl. Put a few spoonfuls of tomato mixture onto two pieces of toast and garnish with remaining basil.
  5. Smashed pea and sweetcorn with roasted capsicum topping: put the butter and frozen peas & sweetcorn in a microwave safe bowl that has a lid. Microwave peas & sweetcorn covered for 2 minutes. Remove lid and roughly mash peas & sweetcorn with a fork. Spread mashed peas & sweetcorn onto two pieces of toast.

    Make spirals out of the roasted green capsicum slices and put them on top of the peas & sweetcorn.

Recipe Notes

*Small white bread loaf - you can either follow my homemade white bread loaf recipe and cut it into slices that are approx. 15 cm long by 5 cm high or you can use small slices of store-bought bread (ciabatta would work well).

*Dill salad cream: follow my recipe for dill salad cream or simply add 1 tsp dried dill to store-bought salad cream or mayonnaise.

*Green capsicum - roast a small green capsicum on a baking tray in a preheated 200°C fan oven for 30 minutes. Remove from oven, transfer to a bowl and cover with clingfilm. Leave to cool for 30 minutes then remove the skin, stem and seeds.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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