Toasted and a GIVEAWAY

By Libbie Summers
Photography by Cedric Smith and Libbie Summers

I swear I invented chocolate covered bacon. The story involves my pre prepubescent self, a strip of crisp greasy bacon and half a bar of the cheapest chocolate. It also involves the pocket of my favorite polka dot shorts and a very hot Missouri summer.

The revelation at 10 years old when I reached in that polka pocket and pulled out the best afternoon snack ever…bacon goes with everything.

Likewise, the revelation from reading Kristan Raines new book, On Toast…everything goes on toast.

Kristan threw out a challenge to me, “make a toast recipe that involves one of your favorite things”. I was thinking of spreading a rich ganache over the perfectly toasted bread, topping it with the crispiest bacon and calling checkmate but I was in a full savory post pubescent mood. So Kristan, this one’s for you and for everyone who loves toast. Congratulations on your new book and thanks for inspiring me to get toasted more often.

My Savannah Toast from Libbie Summers (photo by Cedric Smith)

My Savannah Toast
(toasted whole grain bread, garlic pimento cheese, crispy prosciutto, Savannah Bee honey)
Serves 8

14 ounces sharp cheddar cheese, grated using the large grate side of a box grater
4 garlic cloves, minced
Dash of Worcestershire sauce
Dash of hot sauce
1/2 cup mayonnaise
1 (4 ounce) jar of pimentos, drained (juice reserved) and chopped
Salt and freshly ground black pepper
9 ounces sliced prosciutto
16 (1/2-inch) slices whole grain bread, toasted
3 tablespoons Savannah Bee Honey, or any local honey

Bake Prosciutto: Preheat oven to 375º F. Line two baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker (about 15 minutes, rotating sheets from top to bottom of oven halfway through). Transfer prosciutto to paper towels to drain and set aside.

Make Garlic Pimento Cheese: In the bowl of a food processor, add the cheese, garlic, Worcestershire sauce, hot sauce, and mayo. Pulse until just combined (mixture will still be a bit dry and crumbly) Transfer to a bowl and stir in the drained pimentos. If the mixture is still too stiff, add a little pimento juice to make it creamy. Season with salt and pepper to taste. Set aside.

To Serve: Spread Garlic Pimento Cheese on warm toast. Top with a piece of crispy prosciutto and drizzle with honey.
Sweet and Vicious and On Toast, book giveaway

One comment

  1. Yum, and beautiful photos!

    Comment by Nancy Usher on November 4, 2016 at 5:02 pm

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