Apple Rosemary Peanut Butter Breakfast Toast
Hey peeps! What a lovely morning! I have had zero energy to get out of bed these past few days since I’ve been feeling under the weather (nope, not covid). As much as I love cooking and trying new recipes, today was just not the time to bust out the pan and get physical. Thus, here we are making the easiest breakfast I can think of: toast.
Toast, Tartine, Bruschetta or Crostini? Which one is it?
While I was munching on my glorious Apple Rosemary Peanut Butter Breakfast Toast, this thought entered my mind: Is this a toast or a tartine? Which then, led me through a whole rabbit hole of food history from toast to canapes and who knows what else I came across. Eventually, I came to my senses and stopped reading articles like a maniac. Then concluded that in fact the line between these four bread vehicles is quite fine. If you ask me, I don’t care what it’s called as long as it’s utterly delicious. But for the sake of formality, let’s get to the bottom of it.
Toast is any bread that is browned and crisped up to whatever degree seems suitable. I often use a toaster but you can also use a grill, oven/broiler or bonfire in other cases. It can be a plain slice of bread, no toppings or filled with a matter of spreads, jams, charcuterie, etc. Anyway, it doesn’t matter what type of bread you choose or if you cut the edges off your bread. This is the most basic form, so to speak, and makes a great canvas for countless layers of ingredients.
Next, we have the tartine. Tartine is a French word referring to open faced sandwiches and is the heftier sister to the humble toast. Tartines are usually served as a light main or a heavy one depending on how loaded it is. Many restaurants serve tartines and use it as an opportunity to get creative with different components. Wildflour, currently, has my favorite tartines and always releases new ones every few months.
Lastly, we have the bruschetta and crostini which are both of Italian origin and considered more as appetizers or antipasti. Bruschetta is derived from the buscare which means to “roast over coals”. Ergo, achieving some char is essential in making a proper bruschetta.
To make bruschetta, use whole wide slices of sourdough Italian bread or any crusty bread and toast them until charred. Most of the time, people rub garlic onto the charred bread and coat with a drizzle of olive oil. On the other hand, crostini means “little toasts” and come in smaller portions. They also aren’t generally rubbed with garlic although they can be. Of course, there are exceptions to these rules and interchanging them once in a while is normal.
How to make Apple Rosemary Peanut Butter Breakfast Toast
I loved this combination so much I had to share it with you even if it is a no-recipe recipe. First up, toast a slice of multigrain or seeded bread until crisp and brown. You can use any bread but I prefer to use heartier breads with lots of texture and fiber. After that, spread a good amount of creamy peanut butter making sure to get to the very edges. Then, top with sliced apples, cinnamon, a drizzle of maple syrup and some fresh rosemary sprigs. As a last touch, sprinkle some flaked sea salt then dig in.
Apples and rosemary are an age old married couple and work so well together here blanketed in creamy peanut butter. It’s a classic mix of sweet and savory which makes this a very yummy and exciting breakfast. As an added bonus, I also make some extra as a midday snack (merienda) for when I need an energy kick.
Just A Few Tips
- Use a good crusty slice of bread, preferably whole grain and/or seeded. It’s always good to start the day of with fiber to keep you fuller throughout the day plus I generally love the taste.
- You can use chunky peanut butter for added texture or switch it up with another nut butter.
- For a nut-free version, used a seed butter.
- Don’t skip on the fresh rosemary sprigs. Dried rosemary doesn’t have the same fruity notes as the fresh variety and it will have a different flavor. To make them last longer, place any leftover rosemary in the freezer until future use or use other preservation methods.
Let me know if you try this Apple Rosemary Peanut Butter Breakfast Toast by leaving a rating/comment down below! I always love seeing your delicious creations!
Apple Rosemary Peanut Butter Breakfast Toast
Ingredients
- 1 slice multigrain or seeded bread
- 2 tbsp natural peanut butter
- ½ medium sized apple (i like granny smith but any will do) ,sliced
- ⅛ tsp ground cinnamon
- drizzle of maple syrup*
- 2-3 sprigs fresh rosemary
- flaked sea salt
Instructions
- Toast your bread in the toaster until browned and crisp. Meanwhile slice the apples and keep the rest of the ingredients nearby.
- While your toast is still hot, spread a generous amount of peanut butter and spread to the edges. Top with apple slices, cinnamon, maple syrup and rosemary. Lastly, sprinkle in a pinch of sea salt. Slice and dig in!
