Toast with butter has been around forever. Avocado toast has been around the United States for at least for 15 years.
As a New Yorker I first had it at Cafe Gitane on Mott Street, where they keep it simple—avo, chili flakes, and olive oil. Then, slowly but surely, the concept made its way onto menus across America. Though I think we can safely say this trend probably originated in Australia.
Two years ago, I went to San Francisco where I paid $4 for a piece of thick whole wheat raisin toast with butter, cinnamon sugar, and salt at the Mill. Yes, I paid four whole dollars for toast, and I'd do it again.
Not only was it divine, but if you think about making bread—really good-quality bread—as an art form, I love it even more. (You probably will too, after listening to this amazing story on This American Life about a baker's personal connection to toast.)
So, where is toast headed next?
Jean-Georges, the chef and restaurateur behind the farm-to-table ABC Kitchen serves a squash and ricotta toast with a cultlike following, and Aussie cafe Bluestone Lane touts are squash smash on their menu.
This raises the questions: Is squash toast the new avocado toast? Maybe. Or how about we say, the root veggie toasts are the wave of the future?
Regardless, all of this trending toast has inspired us to create some recipes of our own. Here are three tips on how to create a piece of toast that has your name on it.