Cayenne Toasts Recipes

PIMENTO CHEESE TOASTS

Steps:

• Preheat broiler.
• Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
• Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

CHEESY CAULIFLOWER TOASTS

Steps:

• Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.
• Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a toaster, toast the bread until golden.
• When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees.
• Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)
• Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.

CRAB WITH DILL ON CAYENNE TOASTS

Steps:

• Make toasts:
• Preheat oven to 350°F.
• Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
• Make crab:
• Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
• Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS

Steps:

• Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
• Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

CAYENNE TOASTS*

Steps:

• Preheat oven to 200 degrees F. Whisk all topping ingredients together in a 2 quart bowl. Lay bread slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in preheated oven until very crisp, about 1 hour. The texture should be very similar to Melba toast. Cool slices on wire racks. Can be frozen for up to 2 months in air-tight containers. To recrisp, just place frozen toasts in preheated 350 degree oven for 5 to 7 minutes

CATALAN TOASTS

Steps:

• Preheat the grill to medium.
• Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp.
• Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve.
• Cinchy!

CAYENNE TOASTS

Steps:

• Combine olive oil, sugar, paprika, garlic powder, onion powder, salt, cayenne pepper and black pepper in small bowl; whisk until smooth.
• Cut French bread into 1/4 inch slices;.
• Arrange in single layer on baking sheet.
• Brush with olive oil mixture, whisking oil constantly while using to mix seasonings.
• Toast at 200°F for 1 hour or until crisp.
• Remove to wire rack to cool. Store in airtight container for up to 2 days. Serve with soups and salads. May freeze and reheat at 350°F for 5-7 minutes.

CREAMED CHIPPED BEEF ON TOAST - CAYENNE KICK

Steps:

• In a medium saucepan over low heat, melt butter.
• Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
• Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

ARTICHOKE TOASTS

Steps:

• In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
• Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
• Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
• Serve warm.

CAYENNE PECANS

Steps:

• Preheat oven to 350°. In a microwave, melt butter; stir in Worcestershire sauce, salt and cayenne. Toss pecans with butter mixture; spread evenly in an ungreased 15x10x1-in. pan., Bake until lightly toasted, about 15 minutes, stirring occasionally. Cool in pan on a wire rack. Store cooled nuts in an airtight container.

KOREAN STREET TOAST

Steps:

• Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
• Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
• Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
• Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
• Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
• Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.

BLUE CHEESE WALNUT TOASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
• In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

CRUNCHY CHEESE TOASTS

Steps:

• Slice the bread about 1/2" thick and place on an ungreased baking sheet.
• Combine the oil, thyme and cayenne in a bowl; whisk to blend and brush on the bread slices.
• Sprinkle with cheese and bake at 300 degrees until the bread is golden brown and the cheese is melted and bubbly.
• Serve immediately.

CHICKEN CAESAR TOASTS

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees.
• Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
• Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
• When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

PITA TOASTS

Steps:

• Preheat oven to 375° F.
• Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges.
• Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

ARTICHOKE RYE TOASTS

Steps:

• Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture. , Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CELERY BISQUE WITH STILTON TOASTS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
• Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

SPICY CAYENNE TOASTS WITH SUN-DRIED TOMATO SPREAD

Steps:

• Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
• Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
• Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
• To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.