As of late, bread has become the common denominator in trending “bad-for-you” food. When did we decide that we need to wage war against gluten? To battle to defeat carbs? In my opinion, there is no need for such negative feelings about the humble loaf; it doesn’t deserve such treatment! Yes, moderation is key when it comes to the carb argument, but there is a smart way to go about the glorious toast. Loading it with fresh, delicious toppings is a start. Thus: Toasts with the Most.
Each toast featured in this series may not come to mind as the conventional toaster-familiar option. Crackers, flatbreads, and gluten-free options are interchangeable throughout this series, unless noted otherwise. Be smart about your carbs: Choose the widths of your slices wisely, and your carb guilt can just be quiet for once.
I am always a fan of assembling foods to make brown-bagging more interesting, and my new favorite carb vehicle—Wasa—is super ideal for a creative lunchtime. You can bring the toppings separately so that the crisp bread doesn't get soggy, and there have to be some theories that connect spending a few extra minutes putting your lunch together with enjoying it more. You can cut a whole sweet potato into chunks the night before and make a big batch of kale chips to enjoy beyond this toast. Lunchtime win!
1/2 sweet potato, peeled and cut into 1/4" pieces 1 handful Lacinato kale 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 1 tablespoon olive oil 1 Wasa crispbread cracker 1/4 ounce feta cheese, crumbled
1. Preheat oven to 375°. In a bowl, toss sweet potato, kale, paprika, salt, pepper, and olive oil.
2. Pour onto a baking sheet, and bake for 5 t0 10 minutes or until kale is crisp and sweet potato is slightly tender.
3. Top cracker with kale, sweet potato, and feta. Enjoy!
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