A good slice of sourdough bread is the perfect canvas for flavourful toppings. Although a smear of butter with some flaky salt is a great way to eat sourdough bread, sometimes you may want something more. Here are 4 easy, delicious and savoury topping ideas for sourdough bread. Each one these combos are unique and super tasty!
Pesto Egg Toast
This toast is salty, nutty and fresh. The homemade pesto really stand out in this toasted and adds so much flavour. If you plant your own herbs, this pesto is a great place to incorporate them.
Pestos can take a lot of herbs without them being super overpowering. I added a lot of mint to mine and the pesto is not minty. It just adds some fresh herbiness to the pesto and gives it a richer flavour.
The pesto recipe I used is adapted from the one on Eight Forest Lane. Any store bought pesto or pesto recipe you like will work well with this recipe too!
Pesto Egg Toast (With pesto recipe)
Ingredients
Pesto
- 1 cup Basil
- ½ cup Mint leaves or other herbs
- ¼ cup Oil
- 2 cloves Garlic
- ¼ cup Pine Nuts Toasted
Toast
- 1 slice Bread Toasted
- 1 tbsp Homemade Pesto
- 1 Egg cooked how you like
- Salt and pepper to taste
Instructions
Pesto
- Combine all ingredients in a food processer and blend until combined and you reach the desired consistency.
Toast
- Toast bread.
- Smear peston on the toast.
- Top with egg, salt and pepper.
Notes
Onion Compote on Toast
This is probably my favourite ways to eat sourdough. The onion compote is sweet, salty, slightly candied and smokey.
The onion compote does take a while to make. Cooking the onions low and slow makes them sweet and caramelized without burning them. It requires super low heat, constant stirring and a lot of time.
The onion compote recipe was adapted from Frugal Hausfrau’s red onion marmalade recipe.
The onion compote has so much flavour in it that this toast really doesn’t need anything else. You can do a dollop of ricotta or goat cheese, however, I think the compote is really good on its own.
Onion Compote Toast (with onion compote recipe)
Ingredients
Onion Compote
- ¼ cup Oil
- 4 Large Onions Coarsely Diced
- 2 tsp Sugar
- 2 tbsp Red Wine Vinegar
Toast
- 1 slice Sourdough Bread Thinly Sliced + Toasted
- ½ tsp Salted Butter
- 2 tbsp Onion Compote
Instructions
Onion Compote
- Coarsley dice onions into large squares.
- In a cold pan, combine oil and onions. Place over low heat.
- Cover and let onions cook for 1 – 1.5 hours, stiring ocasionally. At first, the onions may not seem like they are cooking. Do not turn the heat up. Let them sit at low heat and they will soften and release a lot of water.
- Once the onions should be soft and translucent, add sugar and turn heat up to medium low. Stir constantly. The onions will slowly start to develop some colour.
- Keep stiring until the onions reach a dark auburn, brown colour, about 15-20 minutes. Add red wine vinegar and cook on medium low heat, stirring constantly for another 10-15 minutes until there is no more liquid is at the bottom of the pan. Some oil may remain at the bottom of the pan.
- Transfter onion compote into a jar. Serve immediatly or let cool and refridgerate for up to 2 weeks.
Toast
- Toast a thinly sliced piece of bread. Smear with butter.
- Spread onion compote over bread.
Notes
Charred Corn Salad Toast
Using my sandwich bread toast
This toast is sweet, salty and smoky. It’s my take on a corn dip but much lighter and fresher. This makes it a great snack or meal.
You can use corn on the cob or bagged, frozen corn. We are charring it anyways so all that flavour will really come out.
This corn mix also has charred scallion, which is one of my favourites. It really gives the corn so much more flavour and its really tasty in this mix.
Since this corn mix is fairly simple, you can take it to the next level by making your own mayo. I really like making mayo since you can customize the flavour. For example, I made my mayo using garlic infused oil instead of neutral oil and it gave it a whole different flavour profile. However, this is optional and you can use your favourite store bought mayo.
Corn Salad Toast
Ingredients
Corn Salad
- ⅓ cup Corn Frozen or fresh (on the cob)
- 1 stalk Green Onion
- ½ Tbsp Mayonnaise
Toast
- 1 slice Sourdough Bread Toasted
- 1 recipe Corn Salad
- Salt and Pepper To Taste
Instructions
- Heat a skillet over high heat. Add corn and scallions, stirring ocasionally until you get some charring on both sides of the corn kernals and green onion stalk. If you are using corn on the cob, keep it on the cob and char in skillet.
- Chop up green onion into 0.5" pieces.
- Mix corn, green onion and mayo until combined. Season with salt and pepper to taste.
- On a toasted piece of bread, add the corn mix.
Tomato Toast
This toast is the ultimate savoury combo. Its got some sweetness and freshness from the tomatoes, saltiness and brininess from the anchovy and it all tied together with some black pepper and red wine vinegar. This toast is also a great way to use fresh or home grown tomatoes!
This combination is great onto of a milk bread. Since the tomatoes are fresh and tangy, a milk bread will bring some of that rich, decadent flavour.
Tomato Toast
Ingredients
- 1 slice Sourdough bread Toasted
- 1 Roma tomato Any tomato works
- 2 fillets Anchovy
- ½ tsp Red wine vinegar
- Salt and pepper To taste
Instructions
- Toast the slice of bread.
- Slice tomatoes into medium-thick slices.
- Lay anchovy on the toast. Top with sliced tomato.
- Drizzle red wine vinegar on top.
- Finish with salt and pepper to taste (I like alot of pepper).