27 Toasts From Around The World

One of the oldest and most popular series on my channel is, of course, the toast series. And it came about by accident! I had asked folks around the world to share they toast (as in “cheers”) in their country, but what I got was a whole host of surprising and delicious toasted bread toppings. And now here I am, many episodes deep in my toast series and I surely don’t intend on stopping anytime soon. For now, I’ve put together my top 27 toasts that I’ve made over the years on the show. Some are simple, some are complex, some may raise an eyebrow or two. But no matter what, I guarantee that any toast on this list is sure to inspire and delight!

UKRAINE

“Forshmak is a type of herring paté. It’s a really good blend of fatty, sweet, and salty.”
Submitted By: Angelina

How To Make It:

Forshmak

Ingredients:
1 whole herring or herring filets (cured/salted and not marinated in vinegar)
2 boiled eggs yolks
1 white onion, roughly chopped
1 green apple, roughly chopped
70-100 grams butter, softened and cut into cubes
Salt & pepper, to taste
Rye bread or dark bread


Directions:
Place all ingredients (aside from the bread) in a food processor and blend it until about 85% smooth. Serve cold or at room temperature smeared on toasted rye (or dark) bread!

BULGARIA

“Make sure it’s quite a thick layer [of cheese] on top and pop it in the oven. I think everyone should try it!”
Submitted By: Monica

How To Make It:

AUSTRALIA

“I love this dish because it’s a great nostalgic flavor combo to me. It’s a popular afternoon snack after school or a very easy dinner to make.”
Submitted By: Pia

How To Make It:

Spaghetti Toast:

Heat a tin of canned spaghetti. Toast bread to your liking. Top with warm spaghetti and some shredded cheese.

LUXEMBOURG

“I think this is the perfect dish to get people to like mushrooms. It’s soft and creamy and kind of hides the texture of mushrooms that a lot of people don’t like.”
Submitted By: Frank

How To Make It:

Toast Champignons:

Sauté some sliced mushrooms in a pan with a little butter, chopped garlic, and salt. Toast bread to your liking and butter it. Top with cooked mushrooms and some chopped parsley.

USA

“I love it because it’s salty from the feta cheese, but it’s also very fresh from the dill and the tomato.”
Submitted By: Katie

How To Make It:

Tomato Toast:

Toast bread to your liking. Top with a spread of mayo, sliced tomato, chopped scallion, crumbled feta, fresh dill, and a fried egg.

LITHUANIA

“It is sweet, it is delicious, it’s pretty healthy. So, chef’s kiss!
Submitted By: Laura

How To Make It:

Cottage Cheese Deluxe

Ingredients:
Bread
Strawberries, sliced
Cottage cheese
Cinnamon
Honey
Salt


Directions:
Toast bread of choice to desired doneness. Spread toast with cottage cheese and sprinkle on cinnamon. Top with sliced strawberries, a drizzle of honey, and a pinch of salt to taste!

UK

“It is quintessentially British. If you like the combination of creamy beans and cheese, you will love this snack.”
Submitted By: Judy

How To Make It:

Beans on Toast

Ingredients:
White bread
Butter
Canned Heinz baked beans
Cheddar cheese, shredded
HP sauce, for serving


Directions:
Toast bread to your liking. Meanwhile, reheat the beans. Spread a little butter on the toast and top with a heaping portion of beans. Top with shredded cheese and serve with HP sauce on the side. Note: a little HP sauce goes a long way!

USA

“Monkey butter is a deliciously sweet and fruity spread made up of bananas, coconut, and pineapple. Money butter is called monkey butter because you will go ‘ape’ over it.”
Submitted By: Quintressa

How To Make It:

SRI LANKA

“The smell that comes when this is in the toaster is so good. The taste is savory, spicy, and a little bit tangy. Together with the bread, it’s so flavorful.”
Submitted By: Oshini

How To Make It:

Pol Sambol Toast

Ingredients:
Bread
Pol Sambol
Butter


Directions:
Butter 2 slices of bread. Spread a generous amount of pol sambol on the other side of one of the slices and then sandwich them together (butter side out). Grill in a pan or press toaster till golden.

THE NETHERLANDS

“The muisjes are anise seeds coated in a candy or sugar coating. This is a dish that is traditionally eaten for breakfast. If you want to get a taste of Dutch cuisine, I think this is one pretty easy thing to try.”
Submitted By: Janou

How To Make It:

Muisjes Toast

Ingredients:
White bread
Butter
Muisjes


Directions:
Toast bread to your liking. Butter generously. Add Muisjes on top and press in a little bit so they don’t all roll off. Serve!

CANADA

“I like it because it’s savory, salty, fatty, but the mustard cuts through some of that fattiness. So I would say it’s a pretty balanced meal.”
Submitted By: Penny

How To Make It:

Toast Aux Cretons

Ingredients:
1 pound ground pork
1 cup onion chopped
2 cloves garlic , minced
1/4 tsp cinnamon
1/4 tsp allspice
1 tsp salt , more or less to taste.
0.5 tsp pepper
2 cups chicken stock (or milk or water)
1 cup fresh bread crumbs
Bread
Pickles
Mustard

Directions:
Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the stock, milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results.
Toast bread to your liking, butter it, and spread cretons on top. Serve with pickles and mustard!

SPAIN

“It’s a kind of ‘french toast’. The texture is very nice, it’s kind of a pudding texture. It’s very tasty and easy to be done.”
Submitted By: Patricia

How To Make It:

GERMANY

“Life can be stressful, but cheesy eggy toast comes to the rescue.”
Submitted By: Bianca

USA

“My favorite way to eat toast is hot honey peach toast on sourdough bread.”
Submitted By: April

How To Make It:

Hot Honey Peach Toast

Ingredients:
Bread
Peach
Jalapeno
Honey
Red wine vinegar
Oil, salt, pepper

Directions:
To a small bowl add one tablespoon vinegar to two tablespoons honey, a light drizzle of olive oil, a pinch of salt, and black pepper to taste. Whisk it all together until it’s thoroughly combined.
Slice the peach and the jalapeño both into thin slices, toast two pieces of bread, and layer first the peaches and then the jalapeños onto each slice. Drizzle the sauce over each slice.

SLOVAKIA

“Chlebíčy, or ‘little breads’, is the perfect party food.”
Submitted By: Katarina

How To Make It:

Chlebíčy

Ingredients:
Baguette (cut into circles)
Hard boiled eggs ( cut into circles)
Polish/German pickles ( cut into circles)
Cheese like provolone
Sweet peppers ( cut into circles)
Curly Parsley for decoration
Half of cherry tomato
Mayo
Mustard


Directions:
Toast baguette pieces to your liking. Combine may and mustard and spread a thin layer on each piece of bread. Top with any combo/variety of the toppings you like!

AUSTRALIA

“It’s got a unique flavor just because some of the ingredients that you wouldn’t usually think to mix together.”
Submitted By: Phil

How To Make It:

AUSTRIA

“It’s called ‘farmer’s toast’ in English. We have it as a dinner toast or even as a drunk food. I hope you can make it and enjoy it.”
Submitted By: Christina

How To Make It:

Bauerntoast

Ingredients:
Dark bread
Emmental cheese
Ham
Butter
Fried egg
Onions (fresh or pickled)
Mild pickled peppers
Ketchup
Mayo


Directions:
Butter bread and top with ham sliced and shredded cheese. Toast till cheese is metly. Top with fried egg and serve with pickles and condiments on the side.

JAPAN

“This toast is on the sweeter side so it goes perfect with a cup of coffee. One bite, it’ll blow your mind.”
Submitted By: Hikari

How To Make It:

Ogura Toast: Lightly toast a slice of Japanese milk bread. Spread sweet red bean paste on top. Top with a pat of butter right in the middle.

MEXICO

“The magic lies in how all the ingredients and textured compliment one another. It is crunchy, melty, buttery, acidic, and slightly spicy.”
Submitted By: Evania

How To Make It:

Molletes: Reheat a can of refried black beans. Spread a piece of bread with butter. Top with refried beans and some shredded cheese. Toast until cheese is melty. Top with some pico de gallo and a sprinkle of cilantro.

BARBADOS

“This is also a dish my mother would eat in Barbados as a child. Convenience products like canned sardines are quite common in dishes there.”
Submitted By: Shelly

How To Make It:

Sardine Salad on Toast

Ingredients:
Bread
Canned sardines in olive oil
Red onion, sliced
Tomato, slices
Lime
Hot sauce (Caribbean-style/scotch bonnet based recommended)


Directions:
Toast bread of choice to preferred doneness (butter if desired). Top toast with sardine filets. Layer on tomato and onion slices. Garnish with a squeeze of lime juice and a drizzle of hot sauce!

SWITZERLAND

“Rösti is similar to a hash brown. You just put [the toast] in the oven for about 10 minutes until the cheese is melted.”
Submitted By: Linda

How To Make It:

JAPAN

“The flavor of natto is hard to describe. It’s savory with a hint of bitterness. The flavor of the natto and the egg is so harmonious to me and the little bit of mayo just tops it off.”
Submitted By: Remi

How To Make It:

Natto Tamago Toast

Ingredients:
1 pack of natto (fermented soybeans)
1 tsp chopped fresh parsley (optional)
1 hard-boiled egg, smashed and seasoned with salt and pepper
1 Tbsp kewpie mayo

Directions:
Prepare natto per package instructions. Combine egg, mayo, and parsley. Spread onto bread of choice. Top with natto. Toast/grill toast till bread is warm and just starting to get crispy (this won’t take too long). Garnish with more mayo and/or parsley if desired. Enjoy!

NEW CALEDONIA

“Milo is a chocolate powder that is usually mixed with milk. My favorite way of having it is with soft bread.”
Submitted By: Jade

MACEDONIA

“Ajvar is a pepper and aubergine dip. I just find it refreshing and so tasty. There’s so much depth to it. It’s actually known as the vegan version of caviar.”
Submitted By: Anya

How To Make It:

TURKEY

“It’s crunchy and sweet. Also you get a hint of freshness and bitterness. It’s so simple and an almost 5,000 year old recipe.”
Submitted By: Tolga

How To Make It:

Pekmez Toast

Ingredients:
Bread
Tahini
Pekmez (grape molasses)

Directions:
Toast bread to your liking. Combine tahini with grape molasses. Spread generously on toast and enjoy!

GERMANY

“The taste is both savory from the cheese and the tartar sauce, but also very sweet from the pear and the lingonberry jam. So it’s a perfect combination.”
Submitted By: Pia

How To Make It:

Chancellor’s Toast

Ingredients:
White bread
Butter
Cervelat sausage, sliced
Sliced cheese
Half a pear from a can
Remoulade (tartar sauce)
Chunky lingonberry jam
Paprika

Directions:
Lightly toast bread. Spread on a thin layer each of lingonberry jam and remoulade. Top that with sausage slices and pear. Place one slice of cheese on top and add a sprinkle of paprika. Toast again until cheese is melted. Enjoy!

VIETNAM

“I love this toast recipe because it’s decadent, super crunchy, and perfect for an afternoon snack.”
Submitted By: Vanessa

How To Make It:

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