Hop On The Trend Train And Try These Toast Recipes For Breakfast, Lunch, And Dinner

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Toast — seems pretty simple, add some butter, maybe jam and you have a perfectly acceptable breakfast. Not so fast. Ever since "avocado toast" became a thing, we have been falling for this simple snack. You can literally put just about anything on top of toast from a savory soft poached egg to sweet wafer thin chocolate that melts as it sits on the warm bread.

Raqueul Pelzel, author of the recently published cookbook Toast says to, "Think of [toast] as a sophisticated evolution of the sandwich and an upgrade from small bites like bruschetta and crostini: as good for breakfast as it is for dessert, as chic for company as it is simple for dinner for one."

Basically, toasts work for any meal. So, we are sharing some of our favorite toast combinations to try for breakfast, lunch, and dinner that go beyond a simple smear of avocado or spread of jam. These toasts range from the sweet bananas with rich chocolate-hazelnut spreads to savory goat cheese with briny, smoky salmon.

Smoked Salmon and Avocado

Toast or griddle thick sliced nutty bread. Then, spread with a thin layer of mashed avocado. Finally, top with thinly sliced red onion and smoked salmon. Serve this in place of lox and bagels at breakfast, for a light lunch, or as a starter before dinner.

Honey, Ricotta, and Provolone

Cut slices of ciabatta on the bias and lightly griddle. Then top with a spoonful of ricotta, thin slices of provolone, a drizzle of honey, and a twist of fresh cracked black pepper. This sweet and savory toast makes a delicious light breakfast, a perfect accompaniment to tomato soup at lunch, or appetizer before dinner.

Banana and Chocolate-Hazelnut

Use whole grain bread for a nutty flavor that complements the chocolate-hazelnut spread and adds a boost of fiber. Toast the bread lightly, spread a thin layer of chocolate-hazelnut spread, such as Nutella, and top with slices of banana. Top with toasted nuts or a drizzle of honey, and enjoy as a sweet start to your morning, an afternoon snack, or a simple post-dinner dessert.

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Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet