What to have on toast: 9 tasty toast toppings you probably never thought of

Wondering what to have on toast today? These tasty toast toppings you probably never thought of will turn a slice of bread into dinner or dessert.

Rocky road

toast toppings
Chris Alack

SERVES 2

Break 1 digestive biscuit into nibs and combine with 2 tbsp mini marshmallows and 1 tbsp chopped pistachios. Toast slices of fruit loaf. Spoon on the marshmallow mix. Sprinkle over 25g chopped chocolate per serve and place under a preheated grill for 1-2 minutes until the chocolate melts.

Melty cheese fondue

toast toppings
Chris Alack

MAKES 6 SLICES

Whiz 30g crustless white bread to crumbs in a processor. Add 250g chopped gruyère, 30g unsalted butter, 1 medium egg, 3 tbsp light beer, 1 tsp dijon mustard and 1 tsp worcestershire sauce and blend to a coarse paste. Toast good rye bread. Thickly spread with the cheese mixture. Grill slowly for 5-7 minutes to cook through, then turn up the heat to brown the top. Finish with strands of red onion, fried in a little oil until crisp.

Spicy beans or chickpeas

toast toppings
Chris Alack

SERVES 2

Finely chop 2 shallots and 1 garlic clove and fry in 1 tbsp olive oil for 5 minutes. Stir in 1 x 400g can chopped tomatoes, ¼ tsp ground cumin, a pinch of cinnamon, 2 shakes of Tabasco, 1 tsp balsamic vinegar, 2 tsp maple syrup, add a bay leaf and simmer for 15 minutes. Add 1 x 400g tin cannellini beans or chickpeas (drained and rinsed), season and heat through. Toast good rustic sourdough. Spoon on the beans and scatter with parmesan.

Jammy berries

toast toppings
Chris Alack

SERVES 2
Combine 75g each sliced strawberries and raspberries with 3 tbsp warmed and sieved strawberry jam. If wished add a splash of fruit liqueur. Toast slices of madeira cake (for example Marks & Spencer’s). Pile on the berry mixture and finish with a dollop of crème fraîche or clotted cream.

Hazelnutty caramel bananas

toast toppings
Chris Alack

SERVES 2
Slice 2 small bananas. Melt 25g butter in a large frying pan and fry the bananas for 2-3 minutes until golden. Toast lightly seeded bread and spread with hazelnut butter. Pile on the bananas, drizzle with a little dulce de leche and sprinkle with chopped hazelnuts.

Fruity vanilla cream

toast toppings
Chris Alack

SERVES 2
Line a sieve with a double thickness of kitchen paper, set it over a bowl, tip in 300g low-fat fromage frais and leave to drain and chill for an hour. Combine the fromage frais with 1 tsp vanilla bean paste. Toast slices of brioche. Spoon on the fromage frais and drizzle with a little maple syrup. Top each serve with a few blueberries and pomegranate seeds and half a passionfruit.

Crushy peas and tomatoes

toast toppings
Chris Alack

SERVES 2
Crush 125g cooked and drained petits pois in a pan with 2 tbsp olive oil, 1 tbsp lemon juice and some seasoning and heat through. Briefly fry 100g cherry tomatoes in a little oil until the skins burst; add 20g flaked almonds and let them colour a little. Toast olive bread, rub with garlic and drizzle with a little olive oil. Spoon on the peas and the tomato mixture. Finish with a few pea shoots if wished.

Creamy hammy scramble

toast toppings
Chris Alack

SERVES 2
In a medium bowl, whisk together 3 whole eggs, 2 extra yolks, a splash of milk, 1 tsp dijon mustard and some seasoning. Pour into a small nonstick pan, add a knob of butter and place over a low heat for 2 minutes. Continue to cook, stirring with a wooden spoon until it’s the consistency of custard. Remove from the heat, continuing to stir until the eggs are creamy and to your liking. Stir in 1 tbsp finely snipped chives. Briefly fry 60g shredded ham hock until crisped. Toast and butter your favourite bread. Spoon on the eggs, scatter over the ham and decorate with watercress.

Walnutty mushrooms

toast toppings
Chris Alack

SERVES 4
Trim and tear or slice 400g mixed mushrooms. Chop 2 shallots. In a large nonstick frying pan over a high heat, fry the mushrooms and shallots in two batches in a splash of oil and small knob of butter, stirring, for 3-4 minutes or until golden and any liquid has evaporated. Combine the two batches, season and stir in 2 tbsp coarsely chopped flat-leaf parsley. Toast and butter walnut bread. Pile on the mushrooms. Dot each serve with 25g dolcelatte (or other melting cheese) and scatter with a few chopped walnuts.

Recipe ideas: Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe