Oh dear.
I would not be able to keep a jar of that in the house. For more than a day.
OMG, that sounds so heavenly, Qadgop. I might have to break into your home and steal it. But then, I could try to make a similar version. I bet it makes an awesome stroopwafel.
Hello, lebneh (or labneh), my new friend.
https://www.pinterest.com/karoundairiesinc/lebneh-labneh-labne-lebni-love/
It’s a cultured dairy product of the yogurt family, strained even more than Greek yogurt, with a soft cream cheese texture. The one I bought is more tangy than cream cheese, but less tangy than plain yogurt. I had some this morning spread on toasted cinnamon raisin bread (by Thomas, the English muffin people). Very tasty.
I also used it as dressing on a fruit salad for lunch.
I like whole grain toast or toasted bagel spread with neufchatel cheese (you could sub cream cheese) and topped with a spoonful of thick salsa. I like hot salsa, but the mild variety is good, too.
Whole wheat toast w/peanut butter and banana and drizzled with a little honey.
Another fan of lemon curd here - or any acidic jam (bitter orange marmalade, gooseberry - home made, for preference) and lots of butter.
When I was a child, drippings from the Sunday roast, on toast, used to be a thing. With lots of salt. (It’s a wonder my heart is still going).
A little off-topic, but does anyone else make sandwiches with sliced avocado and sliced cheese?
Bacon jam is pretty amazing on toast actually. It’s kind of like the love child of savory and sweet.
Honey - with everything. Just a light smear lifts everything.
Peanut Butter and honey.
Vegemite and honey.
Melted cheese on toast - with honey.
I’m talking just dip the knife vertically in the honey and pull it out again - that’s enough. It’s just the lightest touch.
There used to be a cinnamon spread that was a thing of beauty (Monarch). Sadly it ceased production a couple of decades ago.
Philadelphia makes some flavored cream cheeses. My favorite is the smoked salmon. We often have a toasted bagel with salmon cream cheese and pieces of bacon. For the full monty, have said salmon cream cheese and bacon and top it with thinly sliced tomato and red onion. Sprinkle with a bit of dill.
This reminded me of an unusual flavor combo I picked up from a roommate many years ago.
Make a piece of toast. While it’s toasting, cut one clove of raw garlic in half.
When the toast is ready, rub the cut garlic on the toast. Then spread honey on the toast, lightly. It’s sweet, with a nice bite from the raw garlic.
Another way of spreading Vegemite on fresh bread is to use the back of a soup spoon…warmed if needed. Very soft bread you put the spread on first then the butter. Good for cold butter times.
This
Is just about the best jam I have ever had. Not cheap, sadly.
My brother sent us a food package for Xmas that included a jar of quince paste. Mrs. J. says it’s good on toast.
I love real butter and cinnamon and sugar mix on toast. Even better is toasted pan de huevo with tons of butter and the same cinnamon and sugar mix! Where you put on the melted butter and cinnamon and sugar mix, then put it in an oven with the broiler on for like a minute or two so that it gets all melty and gooey! Oh man, do I love that stuff.
Someone already mentioned apple butter but not the best way to have it: first put a nice smear of cottage cheese on your bread/toast, and then put the apple butter on top of that.
Also good - regular pesto.
And when I was a kid, a typical weekend family breakfast was a very particular type of piccalilli smeared on an English muffin, topped with a slice of cheese (something lowbrow like American or Velveeta is actually pretty darn good) and warmed in the microwave or oven just so the cheese starts to droop over the relish a little bit.
I googled “piccalilli” and the one that seems to come closest to what I remember is this one, though I’m sure a lot of variations would be good. What was nice about the kind we used to have is that it had bright chunks of red and green in it - I thought they were bell peppers but I’m not 100% sure.
I don’t know if a tortilla is sufficiently similar to toast to count for this thread. But my go-to these days is a flour tortilla dipped in an avocado tomatillo salsa. I live near a Mexican market that either makes them both in-house or gets them very fresh from somewhere nearby that does, and I can never live anywhere else now.
Absolutely yes!
If you can get, fresh, homemade corn tortillas, they are deeeee-vine. Warm, spread with a little butter, and sprinkled with a teensy amount of salt. They are 1,000% better than the ones in the plastic bags.
Flour tortillas fried in butter or a little oil until they’re crisp, then sprinkled with cinnamon sugar-- oh boy! Around here you can get them in the grocery store, called bunuelos.
My gf has been buying zero-carb egg white tortillas. I haven’t tried one yet and maybe I won’t.