Recipe by wildschwein
This recipe for Honey Mustard Toast was inspired by a trip to Broome, W.A., where I tasted something similar at the Broome Brewery. I was unable to get the recipe, so I have just improvised since then to simulate it. This toast is a fantastic alternative to garlic bread alongside Italian dishes such as pasta or pizza, or even just to have with a light lunch like salad. It is delish alongside pumpkin soup, too.
- 8 slices sourdough bread, bread (any bread can be used, but a crusty white bread, such as a sourdough, is best)
- 4 tablespoons soft butter
- 2 tablespoons honey
- 2 tablespoons Dijon mustard (Dijon or wholegrain are best, but any type other than Hot American will do) or 2 tablespoons coarse grain mustard (Dijon or wholegrain are best, but any type other than Hot American will do)
Directions See How It's Made
- Mix the butter, honey and mustard together well, until all ingredients are incorporated and mix is spreadable.
- Spread on one side of the bread slices.
- Place slices under grill until lightly toasted.
- Cut into halves and serve.
- Note: quantities of mustard and honey can be altered according to taste; any leftover mixture can be easily refrigerated for future use; this mix can also be made beforehand and refrigerated, though make sure to leave it out to soften to room temperature before using (microwaving to soften isn't recommended).