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Propose a Toast: Bold Toast Recipes & Cocktail Pairings
Food pairing
3 min read

Propose a Toast: Bold Toast Recipes & Cocktail Pairings

Whether you’re enjoying a quiet evening at home or hosting friends for a weekend gathering, food and drink expert Abi Clephane has a creative toast topping and hand-crafted cocktail from The Botanist to match the occasion.

for YOUR 5pm moment

Stracciatella & Crispy Mortadella Toast

Ingredients
Method

Ingredients

  • 200g mortadella (truffle if you want)
  • 1 pot Stracciatella cheese – burrata if not
  • Guindilla chillis and cornichons chopped
  • Salted butter
  • Extra virgin olive oil
  • Sliced sourdough or a Morton’s roll

Method

  1. Tear the mortadella into strips and bake at 200°C for around 8 minutes until crispy.
  2. Toast your bread and spread with salted butter.
  3. Add a thick layer of stracciatella.
  4. Top with crispy mortadella pieces.
  5. Finish with chopped pickles and a drizzle of olive oil.


Pair with a Blood Orange Negroni Fizz

Stracciatella & Crispy Mortadella Toast

Ingredients
  • 200g mortadella (truffle if you want)
  • 1 pot Stracciatella cheese – burrata if not
  • Guindilla chillis and cornichons chopped
  • Salted butter
  • Extra virgin olive oil
  • Sliced sourdough or a Morton’s roll
Method
  1. Tear the mortadella into strips and bake at 200°C for around 8 minutes until crispy.
  2. Toast your bread and spread with salted butter.
  3. Add a thick layer of stracciatella.
  4. Top with crispy mortadella pieces.
  5. Finish with chopped pickles and a drizzle of olive oil.


Pair with a Blood Orange Negroni Fizz

for THE perfect THROWBACK

DILL & LEMON PRAWN COCKTAIL toast

Ingredients
Method

Ingredients

  • Sliced rye bread
  • Salted butter
  • 400g cooked king prawns chopped
  • 200g cray fish tails
  • 6 tbsps sour cream
  • 6 tbsps kewpie mayo
  • 2 dash tabasco
  • Juice of one lemon
  • 2 tbsp chopped dill
  • 1 tbsp chopped chives
  • 2 tbsp fine chopped shallot
  • Capers
  • Salt & pepper

Method

  1. Mix prawns, cray fish, mayo, sour cream, dill, lemon juice, salt and pepper topped with trout roe.
  2. Toast your bread and butter it while warm.
  3. Spoon the prawn mixture on top.
  4. Add additional trout roe, chopped capers and extra dill.
  5. Serve with lemon wedges.


Enjoy with a Silver Bullet

DILL & LEMON PRAWN COCKTAIL toast

Ingredients
  • Sliced rye bread
  • Salted butter
  • 400g cooked king prawns chopped
  • 200g cray fish tails
  • 6 tbsps sour cream
  • 6 tbsps kewpie mayo
  • 2 dash tabasco
  • Juice of one lemon
  • 2 tbsp chopped dill
  • 1 tbsp chopped chives
  • 2 tbsp fine chopped shallot
  • Capers
  • Salt & pepper
Method
  1. Mix prawns, cray fish, mayo, sour cream, dill, lemon juice, salt and pepper topped with trout roe.
  2. Toast your bread and butter it while warm.
  3. Spoon the prawn mixture on top.
  4. Add additional trout roe, chopped capers and extra dill.
  5. Serve with lemon wedges.


Enjoy with a Silver Bullet

FOR THE SUN COMING OUT

PAN CON TOMATE WITH CANTABRIAN ANCHOVY

Ingredients
Method

Ingredients

  • large ripe tomatoes
  • Extra virgin olive oil
  • Sherry vinegar (drizzle)
  • Salt & pepper
  • 1 garlic clove
  • Cantabrian anchovies
  • Toasted bread

Method

  1. Halve the tomatoes and grate into a bowl.
  2. Add olive oil, sherry vinegar, salt and pepper and mix together.
  3. Toast your bread and rub with the garlic clove.
  4. Spoon the tomato mixture on top and lay anchovies across.


Serve with a refreshing Horizon Spritz

PAN CON TOMATE WITH CANTABRIAN ANCHOVY

Ingredients
  • large ripe tomatoes
  • Extra virgin olive oil
  • Sherry vinegar (drizzle)
  • Salt & pepper
  • 1 garlic clove
  • Cantabrian anchovies
  • Toasted bread
Method
  1. Halve the tomatoes and grate into a bowl.
  2. Add olive oil, sherry vinegar, salt and pepper and mix together.
  3. Toast your bread and rub with the garlic clove.
  4. Spoon the tomato mixture on top and lay anchovies across.


Serve with a refreshing Horizon Spritz

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