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Be Well.

A health and wellness blogazine for Auburn University Students. 

A Twist On Toast

A Twist On Toast

Like loaded nachos, but toast. Now that I have your attention…

First things first — your choice of bread. And yes, it matters. In my opinion, boring is better. It keeps your topping options open. You wouldn’t make tomato basil mozzarella toast on cinnamon raisin bread, for example. (If you would, we probably wouldn’t get along very well.)

My personal favorites? So glad you asked. My go-tos are Dave's Killer Powerseed Sandwich Bread and Ezekiel Sprouted Grain Bread, which are both packed with nutrients. Pick up a loaf of whatever your heart desires, and let’s get to work.

Here are some of my favorite two-minute toast recipes.


Cucumber Tea Toasts

Cream cheese + cucumber slices + sprouts or microgreens or dill

Like those little finger food English cucumber tea sandwiches, but better. For the full effect, cut your toast into fourths and devour — with your pinky up, of course.

Better than Bruschetta

Ricotta or mozzarella + sliced tomato + fresh basil + salt and pepper + balsamic vinegar

Study abroad in Rome or Ariccia last semester? If you’re hardcore missing the food (and I don’t blame you), bring a little piece of Italy to Auburn with this beautiful marriage of caprese salad and bruschetta. Drooling already.

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Peanut Butter Banana Powerhouse

Peanut butter + banana + chia seeds + cinnamon + honey

You probably had one or two squished peanut butter banana sandwiches in your lunchbox days … but you’ve never had anything like this. Sprinkle with chia seeds, cinnamon, and and hit it with a drizzle of honey. You could even add shredded coconut if you’re feeling crazy. Next. Level. I might eat this for breakfast almost every day.

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Mexican-style Masterpiece

Refried beans + sliced avocado + scrambled egg + salsa or pico de gallo + crumbled oaxacan cheese

Honestly, if you’re out of tortillas, this is a total win. It’s like breakfast tacos, but on toast. (I’m probably offending some Texans, but this combo is worth it.) Refried beans on toast might seem weird at first but give it a shot. And just wait, it gets weirder...

Triple Threat

Hummus + chopped walnuts + pomegranate seeds

Sweet, savory, and salty, this concoction is KILLER. The sweet pop of the pomegranate seeds, saltiness of the walnuts … if your mouth isn’t watering, you’re wrong. Unique, yes. Delicious, also yes. Don’t knock it ‘til you’ve tried it.


Didn’t fall in love with any of those five recipes? Come up with your own creation! Whether you’re feeling something sweet, savory, or a little bit of both, your mix-and-match options are endless. It’s a simple formula — start with a spread, add a fruit or vegetable, and then go crazy with toppings.

And don’t be afraid to think outside the (bread) box. Toast made out of sliced sweet potato? I just blew your mind, I know.

Here are some ideas to get your creative juices flowing. It’s not an exhaustive list by any means, but these should get you off on the right foot.

Spreads:

whipped cream cheese, pesto, hummus, apple butter, fruit jelly or jam, mashed avocado, mashed peas, cranberry sauce, nut butter (cashew, peanut, almond, sunflower, you name it), Nutella, ricotta cheese

Fruits:

sliced mango, banana, strawberries, figs, kiwis, pears, blueberries, raspberries, pomegranate seeds, tomatoes (fresh or sundried)

Vegetables:

cucumber slices, sprouts, microgreens, sliced radish, mushrooms, pickles, roasted sweet peppers, roasted zucchini

Seeds:

sunflower, sesame, pumpkin, poppy, pine, chia, hemp, flax, shredded coconut

Nuts:

sliced almonds, pistachios, cashews, pecans, walnuts, mixed nuts

Herbs:

basil, dill, chives, sage, garlic

Cheese:

crumbled feta, goat, blue, mozzarella, ricotta, shredded cheddar

Meats:

shredded chicken, turkey, roast beef, crumbled bacon 

Eggs:

hard boiled, soft boiled, scrambled, fried, egg salad

To drizzle:

extra virgin olive oil, balsamic vinegar, lemon juice, mustard, honey, Sriracha, chocolate syrup (but not together, please)

To sprinkle:

cinnamon, nutmeg, cocoa powder, salt and pepper, red pepper flakes


Take comfort in knowing there are infinite combination possibilities. Now be on your merry way to eat toast for breakfast, lunch, and dinner (for the next ten years, at least).

On the real, we want to see your toast creations! Tag us on social, @AuburnCampusRec.

As always,

Be well, Auburn.


Photography: Anna B.

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