Toast

These little toasts make a crisp base for savory toppings of eggplant and roasted peppers , chickpeas and mint , and sweet-and-sour onions . Mix and match as you please — if you prefer one topping over another, the recipes can easily be doubled. Active time: 5 min Start to finish: 20 min

Ficelle, a slender demi-baguette available mostly from artisanal bakeries, makes elegant slices, but any narrow French baguette will work. For added indulgence, use a European-style butter such as Plugrá or Insigny St.-Mère. What to drink: Brut Champagne (or sparkling wine) sets a festive tone and can be poured throughout the meal.

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

This stunner of an appetizer comes together with boquerones and a few pantry staples.

You’re a few minutes away from the snack of the season.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.

When the flavors of a savory salmon poke bowl crash land on a slice of avocado toast, you’ve got a lunchtime power player on your hands. 

This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.

Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

Sweet and creamy meets crunchy and tart.

 Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better.