Best Herb Toasts Recipes

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HERB AND GOAT CHEESE TOASTS



Herb and Goat Cheese Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 8m

Yield 1 to 4 servings

Number Of Ingredients 11

1 baguette, sliced
8 ounces fresh goat cheese
12 blades fresh chives
2 sprigs fresh rosemary, leaves stripped from stem
1/4 cup flat-leaf parsley, 2 handfuls of leaves
Coarse black pepper
1 crusty roll, sliced thin on an angle
2 ounces fresh goat cheese, 2 buttons
1 tablespoon fresh chopped parsley
3 blades chives
1/2 a sprig of rosemary, stripped

Steps:

  • Arrange sliced baguette or sliced crusty roll rounds on a cookie sheet or broiler pan. Toast under hot broiler until lightly golden on each side. Remove toasts from broiler and arrange on a serving plate. Remove goat cheese log or buttons from packaging and set on cutting board. Chop and combine fresh chives, rosemary and parsley. Add coarse black pepper to the herb mixture. Roll goat cheese in the herbs to coat evenly. Set goat cheese alongside toasts. Using a spreader or butter knife, spread herbed cheese on warm toasts.

LEMON-HERB SALMON TOASTS



Lemon-Herb Salmon Toasts image

Quick, light and tasty, my salmon toasts make irresistible finger food. -Christie Wells, Lake Villa, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
4 green onions, chopped
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated lemon zest
2 teaspoons lemon juice
24 slices snack rye bread
8 ounces smoked salmon or lox
Optional toppings: Grated lemon zest, coarsely ground pepper and fresh dill sprigs

Steps:

  • Preheat broiler. In a small bowl, beat the first 8 ingredients. Place bread slices on baking sheets. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Spread with cream cheese mixture; top with lox. Serve with toppings as desired.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 196mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GARLIC-HERB PITA TOASTS



Garlic-Herb Pita Toasts image

From: "The Mediterranean Vegan Kitchen" by Donna Klein. "Perfect for a party, these crunchy triangles are excellent vehicles for a variety of dips and spreads." "They're also a healthy snack on their own."

Provided by Engrossed

Categories     Lunch/Snacks

Time 20m

Yield 32 pieces, 4-6 serving(s)

Number Of Ingredients 6

3 (6 inch) pita bread rounds, quartered (fresh or slightly stale, preferably whole wheat)
2 tablespoons extra virgin olive oil
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
2 large fresh garlic cloves, minced
coarse salt, to taste

Steps:

  • Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
  • Preheat oven to 500°F.
  • Separate each pita quarter into 2 pieces.
  • Arrange in a single layer, rough side up, on an ungreased baking sheet.
  • Brush evenly with the oil.
  • In a small bowl, combine the parsley, chives, and garlic.
  • Using your fingers, distribute the herb mixture evenly over the pita quarters.
  • Sprinkle evenly with coarse salt.
  • Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.

ONION SOUP WITH CHEESE & HERB TOASTS



Onion soup with cheese & herb toasts image

The secret behind this soup is to cook the onions long and slow for a deep colour and rich flavour

Provided by James Martin

Categories     Dinner, Soup

Time 1h40m

Number Of Ingredients 12

25g butter
1 tbsp olive oil
6 onions , thinly sliced
3 garlic cloves , thinly sliced
2 tbsp flour
300ml darkish beer , nothing too bitter
1.3l beef stock
splash Worcestershire sauce
1 baguette , cut into 12-18 thin slices
175g mature cheddar , Stilton or Lincolnshire Poacher, grated
small bunch chives , snipped
½ small bunch parsley , finely chopped

Steps:

  • Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown - about 20-40 mins in total.
  • Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
  • Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

Nutrition Facts : Calories 317 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.49 milligram of sodium

HERB TOASTS



Herb Toasts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 toasts

Number Of Ingredients 0

Steps:

  • Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
  • Photograph By Antonis Achilleos

HERB TOASTS



Herb Toasts image

These toasts are nice with dips and I also serve them with soups. Pita bread is a good substitute; they are smaller so use a few extra. This also works with tortillas, but then you don't split them.

Provided by PetsRus

Categories     Breads

Time 20m

Yield 4 round toasts

Number Of Ingredients 5

2 lebanese round flat bread
2 -3 tablespoons olive oil or 2 -3 tablespoons melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 350 degrees F.
  • Split the bread horizontally.
  • Brush all four circles with the oil or butter; sprinkle the combined herbs over the bread.
  • Put them on oven trays and bake for 7 to 10 minutes, depending on your oven.
  • You can cut the bread in pieces before baking or carefully break them up after they are baked and cooled, this gives a more"rustic" look For variations add: garlic, cayenne, paprika or some fresh grated Parmesan.

HERB TOASTS AND TOMATO SALAD



Herb Toasts and Tomato Salad image

This variation of bruschetta features Martha's Roasted Garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
3 cloves Martha's Roasted Garlic
6 slices (1/4 inch thick) rustic bread, cut on the diagonal
2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  • Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  • Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

INCREDIBLE FRENCH ENDIVE SALAD WITH AGED HERB GOAT CHEESE TOASTS



Incredible French Endive Salad with Aged Herb Goat Cheese Toasts image

Categories     Bread     Salad     Cheese     Side     Broil     Goat Cheese     Endive

Yield 4 servings

Number Of Ingredients 9

1 garlic clove
Juice of 1/ 2 lemon
Coarse salt
A few sprigs of fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
12 heads of endive (look for the whitest heads you can find, free of scars)
8 slices white toasting bread
2 8-ounce logs aged goat cheese
3 tablespoons Herbes de Provence (dried French herb blend, available on the spice aisle)

Steps:

  • Heat a grill pan to medium high. Turn on the broiler and place a rack at least 10 inches from the heat.
  • In a blender, combine the garlic, lemon juice, a little salt, and the parsley. Turn the blender on the "puree" setting. Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
  • Trim the endives of tough ends and peel away any dry or badly scarred outer leaves. Place the endives in a shallow dish and pour the dressing over them. Turn them in the dressing to coat them evenly. Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
  • Lightly toast the bread under the broiler on each side and remove. Cut the bread corner to corner to make 16 triangles. Trim the ends off the logs of cheese and cut each log into 8 disks. (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.) Scatter the Herbes de Provence onto the cutting board. Gently turn each disk of cheese in the dried herbs and situate a disk on each toast. Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
  • Remove the endives 3 at a time to a plate. Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate. Add 4 triangles of toast with warm goat cheese to the same plate and serve. Repeat with the remaining portions.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS



Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts image

Provided by Amanda Hesser

Categories     dinner, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 22

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

Steps:

  • In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
  • In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
  • Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
  • Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
  • Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
  • Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams

HERB TOASTS



HERB TOASTS image

Categories     Herb

Yield 5 people

Number Of Ingredients 7

3/4 cup light olive oil
2 tsp mashed garlic
1 TBS finely minced chives
1 TBS finely minced basil
1/2 tsp salt
1/2 tsp pepper
1 long loaf crusty French bread cut into 1/4 inch thick slices

Steps:

  • 1) Preheat oven to 350 degrees 2) Combine all ingredients except bread in a bowl and let sit for 15 minutes. 3) Places slices of bread in a large bowl and drizzle on the oil/herb mixture and toss bread slices to coat. 4) Lay slices on a baking sheet. Bake for 8-10 minutes until they are crisply toasted and light golden. 5) Allow to cool to room temp.

HERB TOASTS



Herb Toasts image

These are a crisp, savory companion to our Spinach Salad with Turkey Bacon and Blue Cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

1 tablespoon olive oil
1 teaspoon fresh chives, finely chopped
4 slices seven-grain sandwich bread
Coarse salt

Steps:

  • Preheat oven to 350 degrees. In a small bowl, combine oil and chives. Dividing evenly, brush herb mixture on bread; sprinkle with salt. Bake on top rack of oven 6 to 8 minutes, or until golden.

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER



Texas Toasts With Filet Mignon, Watercress & Herb Butter image

Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell

Provided by Manami

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon whipped butter or 1 tablespoon regular butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced chives or 1 tablespoon shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or 3 teaspoons oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon fresh lemon juice (not the bottled kind)
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground pepper, divided
1 tablespoon minced fresh rosemary
1 garlic clove, minced, plus
1 garlic clove, peeled and halved
1 lb filet mignon, about 1 1/2 inches thick, trimmed of fat and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped

Steps:

  • Preheat grill to high.
  • Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
  • Stir in 2 teaspoons oil until combined.
  • Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cover and place in the freezer to chill.
  • Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
  • Rub on both sides of steak.
  • Rub both sides of bread with the halved garlic clove; discard the garlic.
  • Grill the steak 3 to 5 minutes per side for medium-rare.
  • Grill the bread until toasted, 30 seconds to 1 minute per side.
  • Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
  • Divide watercress among 4 plates and top with the steak-topped toasts.

Nutrition Facts : Calories 434.5, Fat 31.3, SaturatedFat 12.1, Cholesterol 84.5, Sodium 627.6, Carbohydrate 14.4, Fiber 2.4, Sugar 1.7, Protein 24.3

OLIVE AND HERB TOASTS



Olive and Herb Toasts image

Tangy olives pair well with the mild fresh mozzarella for crunchy, savory appetizers that can be assembled in no time.-Laura Moran, Friendship, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 5

16 slices French bread (1/2 inch thick)
1/4 cup olive oil, divided
1 pound fresh mozzarella cheese, cut into 16 slices
1-1/2 cups Sicilian green olives, pitted and chopped
2 tablespoons minced fresh basil

Steps:

  • Place bread on an ungreased baking sheet; brush with half of the oil. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned., Top with cheese. Combine the olives, basil and remaining oil; spoon over bread. Broil for 2-4 minutes or until cheese is softened. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 229mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

GRILLED FILET MIGNON WITH HERB BUTTER & TEXAS TOASTS



Grilled Filet Mignon with Herb Butter & Texas Toasts image

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

Provided by @MakeItYours

Number Of Ingredients 14

1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives, or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped

Steps:

  • Preheat grill to high.
  • Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
  • Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
  • Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

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