Beyond Avocado: 9 Toasts To Make Your Morning
Some critics say we've reached the peak of the avocado toast craze. To them, we say, Okay, maybe.
While there will always be a place in our hearts for a truly well-executed avocado toast, we thought we'd propose a few contenders for our new favorite healthy toast.
10-Minute White Bean, Artichoke, an Spinach Toasts
A quick and simple purée that celebrates the bright flavors of these good-for-you ingredients. You can use chickpeas instead of white beans, but don't forget the spritz of lemon!
ABC Kitchen's Butternut Squash on Toast
Roasted butternut tricked out with chili flakes, maple syrup, and a little apple cider vinegar. This might be the ideal toast for winter.
Beet Hummus Toast
Garlic Mushroom Toast
Sautéed garlic mushrooms with thyme and ricotta make this an instant toast classic.
Mushy Peas on Toast
Mushy peas are great with eggs, as a side to grilled fish, and (of course) atop a perfectly toasted slice of bread.
Strawberry Ricotta Toast
Roasted strawberries are a magical thing. Use them to up your toast game and you'll never look back.
Sweet Potato Hummus With Brussels Sprouts
This overachieving toast has a lot going for it — sweet potatoes IN the hummus, topped with pan-fried Brussels sprouts, and the possibility of a goat cheese garnish.
Grilled Kale Toasts
The concept of greens on toast definitely seems like a natural departure from avocado. Get some garlic, lemon, and thin shavings of pecorino involved to really elevate things.
Seedy Hummus Toast
I'm just going to call it: Hummus toast might be the most qualified successor to the avocado toast throne. It's got protein, tons of fiber, and the option to add lots of other flavors.
While not revolutionary, it's damn delicious and worth a try. Check out this seed-powered version for extra crunch.
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.