Not Your Average Toast

Chef's Corner

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Not Your Average Toast

While some may think of a simple toasted piece of bread as a literal foundation for butter or grandma’s homemade jam, there is so much more to it nowadays. Topped with vibrant and fresh ingredients, experts argue that the new “artisanal toast” could potentially become its own food group in 2015. Most likely due to its versatility and ability to support a variety of flavor profiles, from organic kale to sliced pear and everything in between.

The toast trend began on the west coast, but many small cafes and restaurants across the country have also integrated this previously small breakfast staple into their menus, offering customizable options to their guests.

As The New Yorker puts it – “Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” ACP Corporate Chef Sandy Gibilisco’s recipes for artisanal, sweet and savory toasts are sure to do just that with the help of the MXP.

2

Caramelized Onion and Gruyere Cheese Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread
•  ½ cup caramelized onion jam
•  1 onion
•  1 Tbsp. olive oil
•  ¼ tsp. sea salt
•  ¾ cup shredded gruyere cheese

Procedures:
1.  Combine onion, olive oil and sea salt. Roast in pre-heated MXP at the following settings:
2 minutes     40% MW     90% Air     100% IR
2.  Place bread in pre-heated (520° F) oven directly on pizza stone at the following settings:
20 seconds    10% MW     100% Air     100% IR
3.  Remove with tongs
4.  Spread 2 Tbsp. onion jam on toasts
5.  Sprinkle each toast with 1 oz. gruyere cheese
6.  Place toasts on ¼ sheet pan and place in MXP at the following settings:
30 seconds     10% MW     0% Air     100% IR
7. Serve immediately

1

Mango Chutney and Aged Cheddar Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread OR 6 slices of whole wheat bread
•  1 9 oz. jar of Crosse and Blackwell mango chutney
•  6 oz. shredded aged cheddar
•  ½ fresh mango, cubed
•  Peppered bacon bits, optional

Procedures:
1.  Place bread in pre-heated oven directly on pizza stone at the following settings:
20 seconds     10% MW     100% Air     100% IR
2.  Spread 2 Tbsp. mango chutney on toasted bread
3.  Sprinkle each toast with shredded age cheddar
4.  Add fresh cubed mango over cheese
5.  Place in MXP at the following settings:
40 seconds     10% Air     80% MW     100% IR
6.  Remove from oven and sprinkle with cooked bacon bits if desired

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