This one seemed like a no brainer. With a freezer full of ready to bake sourdough bread from Wildgrain – and quickly Spring like weather – something lighter and fresh was in order. I’m calling these toasts but in truth we didn’t bother toasting the bread.
Later on good quality cold butter, a layer of thinly sliced radish and season with sea salt. You’ll want to eat quickly as the salt starts to sweat the radish and it will become watery in a relatively short period. Radish/butter/salt is a great flavor combo.
I’ve mocked millennials for the longest of time over this one, but I have to be honest, when the mood strikes there’s nothing better than creamy avocado on crisp quality bread. Here I started with a little mayo (Duke’s brand naturally), sliced avocado, a drizzle of good quality olive oil and a final flurry of Aleppo pepper for a little heat and fruitiness. Again, I went with a final sea salt seasoning for good measure.
The fact that I could reach into the freezer and cook up some fresh sourdough bread with only 30 minutes notice – just another reason to check out Wildgrain.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!