8 Toast Toppers Under 200 Calories

We are simply not tired of toast. A great bread slice is the perfect canvas for, well, anything, and at less than 200 calories each, it’s the mid-morning, afternoon, or late-night snack you won’t regret later. The best combinations play with sweet, salty, and crunchy, and the more colorful, the better. Try any of the eight combinations below or invent your own. Remember to use good quality bread for the best slice (see our shopping guide below). If using fruit spreads, look for all natural preserves or jams with no sugar added.

You’ll love the savory combo of sautéed kale, and melty Swiss in this Kale, Swiss, and Shiitake Toast. You can also substitute cremini mushrooms for the shiitakes.

Mild, creamy brie and blackberry jam pair beautifully in this Blackberry-Brie Toast (try this combo on your next grilled cheese). Fresh thyme is unnecessary, but it adds a fresh, bright note.

Any nut, especially roasted unsalted almonds, can work in place of the hazelnuts in this Apricot-Hazelnut Toast. Beyond toast, apricot preserves make a beautiful glaze for pork or shrimp.

Elvis knew what he was doing when he slathered peanut butter on bread and added banana and bacon. We use almond butter in this Banana-Bacon-Nut Toast. Sprinkle the leftover pecan-bacon mixture over salads, soups, or ice cream.

Tahini, the rich, nutty sesame seed butter, is the perfect counter to thin, tart apple slices in this Apple-Tahini Toast. Drizzle the honey on top just before you serve.

The classic French appetizer translates beautifully into this Prosciutto-Melon Toast. Juicy sweet cantaloupe is enhanced by the salty prosciutto. A dash of black pepper brings it all together.

Inspired by Jessica Koslow’s craze-making toast at Sqirl, we top this Cherry-Ricotta Toast with a luscious ricotta and microwaved frozen cherry compote. Spoon the remaining compote over oatmeal or frozen yogurt.

Avo toast delicious on its own, but this Avocado-Sprout Toast is even better with peppery sprouts and crunchy sunflower seeds. Fan thin slices of avocado across the toast, then use a fork to gently mash as you drag to the edges of the bread.

Bakery bread will always have the best flavor and texture. No preservatives also mean a shorter shelf life; slice and freeze what you don’t use after two or three days. At the bakery, use your senses to find a loaf you love. Look for a crisp, dark-toned crust; an open, irregular crumb, and noticeable flavor (tangy, nutty, malty).

Bread from the supermarket aisle will last longer. Several whole-grain options make your choice even easier. Read the label to find a loaf that’s balanced. Look for 100% whole-grain (a whole-grain flour listed as the first ingredient); 150mg sodium or less per serving; 3g sugar or less; and 3g fiber or more.