The 20 best recipes to put on toast – broken beans, creamy mushrooms, truffled leeks and more | Toast

The 20 best recipes to put on toast – broken beans, creamy mushrooms, truffled leeks and more | Toast

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It works for any occasion: breakfast or brunch, a quick lunch, light supper, a snack for any reason. Something on toast … Words, Nigel Slater says, to carve on his tombstone. He’s a fan, whether infusing cream with shells for a perfect prawn topping or whisking up his brilliant lemon curd. Also making our top 20 are Georgia Levy’s devilled mushrooms, Amy Newsome’s baked-bean twist and Laura Goodman’s ricotta and hot honey. There’s Mat Lindsay’s Aussie take on anchovy toast, and tomatoes in creme fraiche from Joe Woodhouse. Just leave room for a slice with Rebecca Bishop’s cherry amaretto jam.

Just add zesty orange juice and a few chilli flakes for a tongue-tingling topping (pictured above)

Bruschetta of lentils, balsamic cream and salami. Photograph: Romas Foord/The Observer

With its rich topping, a kick of vinegar and spicy cured sausage, this tasty combination is pure comfort

Fennel, tomato and sardine toasts. Photograph: Laura Edwards

A straightforward staple that lends itself to almost endless adaptations

Prawn toast. Photograph: Jonathan Lovekin/The Observer

Celebrate the magic that happens when you mix prawns with cream and dill

Miso brown butter scrambled eggs. Photograph: Romas Foord/The Observer

Fermented flavours bring the humble egg to life

Creamy devilled mushrooms. Photograph: Romas Foord/The Observer

Forget the kidneys and cover mushrooms with the classic spicy sauce instead

Tomatoes cooked in crème fraîche with mint on toast. Photograph: Joe Woodhouse

Any tomato will do for this perfect light lunch

Anchovies on toast. Photograph: Patricia Niven

Could this classic be the greatest combination of all time?

Truffled leek rarebit. Photograph: Romas Foord/The Observer

For a touch of midwinter magic, try pepping up the humble leek

Aubergine on toast with basil, pumpkin seeds and chilli. Photograph: Romas Foord/The Observer

Roast your aubergines whole in the oven for a variation on baba ganoush

Lamb tartare with pickled cucumbers and amba. Photograph: Issy Croker

A dish that’s super-quick but rich and complex at the same time

Avocado and tahini roasted chickpeas. Photograph: Louise Hagger

Contrast the smoothness of avocado with a kick of cumin and paprika

Broken beans. Photograph: Romas Foord/The Observer

Open a can and create this sweet, smoky and restorative bean dish in a few simple steps

Nori-salata toasts. Photograph: Romas Foord/The Observer

A vegan take on taramasalata, where seaweed flakes do the heavy lifting

Creamed butter beans and spinach on toast. Photograph: Jonathan Lovekin/The Observer

A light lunch that combines pickled onion with creamy beans and blue cheese

Confit garlic and goat’s curd toast. Photograph: Jonathan Lovekin

The best olive oil and the freshest garlic intermingle to make this first-rate confit

Kaya coconut jam. Photograph: Romas Foord/The Observer

This traditional Malaysian condiment can be made in less than half an hour

Lemon curd. Photograph: Jonathan Lovekin/The Observer

This little jar of sunshine couldn’t be easier to make at home

Chocolate toast with olive oil and sea salt. Photograph: Sam Folan

Use the finest quality chocolate when it’s time for a devilish snack – best consumed late at night

Cherry amaretto jam. Photograph: Romas Foord/The Observer

Gift it or keep this flavoursome jam for yourself – frozen cherries work just as well

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