The Best Way to Make Toast — & It Doesn't Involve a Toaster

I know what you’re probably thinking — a toast recipe sounds absurd. Who needs a recipe to tell them to drop some presliced bread into a machine and wait a few minutes for it to pop up? No one. If you’re satisfied with that bland, dried-out piece of stale bread, then, by all means, continue enjoying your contemptible slab of gluten. But if you’re looking for a way to turn a basic slice of toast into a mouthwatering snack that will have guests drooling, then here’s what you need to do.

The first key to transforming your toast into a delectable cuisine is to throw out your toaster. Toasters dry out the bread and kill all the delicious natural flavor of the bread. The second key is to stop buying presliced bread that is full of preservatives. You need to start with a fresh loaf of uncut bread so you can ensure that the inside of the loaf hasn’t dried out while it sat on the shelf. I personally recommend the organic rosemary sourdough from Wegmans, but if you don’t live near a Wegmans, any loaf of fresh bread will do. The main objective here is to keep a moist, soft interior with a crunchy and flavorful exterior, and if a loaf has been presliced, that means it has had lots of time to dry out. 

The best way to make toast

Personally, I prefer savory toast, so I usually whip up a quick bruschetta mix of chopped tomatoes, salt, pepper, fresh basil, some lime juice and fresh mozzarella pearls and throw that on top. But if you prefer things a bit sweeter, some ricotta, figs and a drizzle of honey is another one of my favorite ways to top off this crunchy-on-the-outside and soft-on-the-inside toast. 

This toast recipe also makes a crowd-pleasing appetizer if you use a mini-baguette and finish the slices with a variety of savory and sweet toppings. 

Prep time: 5 – 7 minutes | Cook time: 4 – 6 minutes | Total time: 9 – 13 minutes


  • 1 loaf bread (not presliced)
  • 1 tablespoon olive oil or butter 


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