Ella Risbridger, known for her inventive and comforting recipes, has shared three new toast toppings that elevate the humble slice of bread into a gourmet snack. The recipes, published in The Guardian, feature a jalapeño relish with cream cheese, a peanut butter and sliced peach combination topped with granola, and a savoury-sweet option that blends creamy and spicy flavours.
Jalapeño Relish and Cream Cheese Toast
The first recipe calls for a quick homemade jalapeño relish. Risbridger suggests finely chopping fresh jalapeños and simmering them with vinegar, sugar, and a pinch of salt until thickened. This relish is then spread over a base of cream cheese on toasted sourdough. The result is a tangy, spicy topping that balances the richness of the cream cheese.
According to Risbridger, this toast is perfect for those who enjoy a kick of heat. She notes that the relish can be made in advance and stored in the fridge for up to a week, making it a convenient option for quick breakfasts or snacks.
Peanut Butter, Sliced Peach, and Granola Toast
The second recipe combines creamy peanut butter with fresh sliced peaches and a sprinkle of granola. Risbridger recommends using ripe, sweet peaches for the best flavour. The granola adds a crunchy texture that contrasts with the soft fruit and smooth peanut butter.
This toast is described as a satisfying balance of sweet and savoury, with the peanut butter providing protein and the peaches offering natural sweetness. Risbridger suggests using a chunky granola for extra crunch, and notes that this toast works well as a post-workout snack or a quick lunch.
Savoury-Sweet Combination
The third recipe is a savoury-sweet toast that combines elements from the first two. Risbridger layers cream cheese with a spoonful of jalapeño relish, then tops it with sliced peaches and a drizzle of honey. The result is a complex flavour profile that is at once spicy, creamy, sweet, and tangy.
Risbridger emphasises the versatility of these toppings, encouraging readers to experiment with different breads and additional ingredients such as fresh herbs or toasted nuts. She also notes that all three recipes can be adapted for dietary restrictions, such as using gluten-free bread or vegan cream cheese.
These recipes are part of Risbridger's ongoing series on creative toast toppings, which has previously included combinations like avocado and pickled radish, and ricotta with honey and thyme. The recipes are designed to be simple yet impressive, requiring minimal cooking time and using readily available ingredients.
