These Toast Points are little breads that are perfect for dips. They are especially great with smoked salmon and can be used in the mornings as a breakfast idea or at night as a party appetizer.
Spice them up with a little cayenne or garlic or go traditional with a pinch black pepper. Learn how to make toast points with this step by step guide.
So what are toast points?
Toast points are crustless slices of bread that have been buttered, cut into triangles and toasted until golden. They are often seasoned with black pepper, garlic salt or cayenne pepper.
Toast Points are commonly served as an accompaniment to dips, spreads and pâté.
But can be used as a side dish to creamy dishes like Shrimp/Lobster Newburg, Chicken à la King or Seafood Chowder.
They also make a great accompaniment to soups. A bowl of tomato soup with garlic toast points is a great lunch or easy dinner. Or try serving an espresso cup of soup garnished with a toast point at your next party. It is different and a real talking point. Perfect for winter parties when the weather is cold.
Toast points make a great base for party appetizers or hors d'oeuvres and are so simple to make, plus they can be made in advance which is perfect for party prep.
What can I put on toast points?
Toast points make a great base for a variety of toppings. Some classic combinations are:
- smoked salmon, cream cheese and dill
- sour cream and caviar
- pâté
- shrimp cocktail
- creamed mushrooms
- roasted red peppers
- blue cheese, pear and honey
- creamy white beans
- creamy cheese, turkey and cranberries
- ricotta, thyme and olive oil
- goats cheese and walnuts
- smoked fish dip
How to make toast points
- Pre-heat the oven.
- Melt butter until liquid but not coloured.
- Cut the crusts from your slices of bread.
- Brush one side of your triangles with melted butter.
- Sprinkle your bread with your chosen seasonings.
- Cut the bread into triangles.
- Place the bread on a baking sheet, butter side up.
- Cook for 6-8 minutes until golden.
- Allow the toast points to cool on a rack.
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What can go wrong when making toast points?
Toast points are simple to make but there are a couple of steps that you need to watch out for.
- When melting the butter, ensure it has just turned to liquid. It doesn't want to colour at all. This is because it will be cooked again when the bread is baked. If it is already a nutty color it can burn on your toast points and give them an unpleasant flavor.
- When cutting the crusts from the bread, use a serrated knife and a sawing action rather than pushing straight down. You can see from the photo below that pushing straight down compacts the edges of the bread. This can lead to an uneven colour on the final toast point, and overly crispy edges which break easily when you eat them.
Can Toast Points be made in advance?
Yes. Once cooled you can store your toast points in an airtight container for upto 24 hours.
For some ideas to serve with Toast Points
Homemade Ricotta with Herbs | Louisiana Hot Shrimp Dip | Hummus with Pomegranate and Pistachio|Smoked Fish Dip
Enjoy x
Get the Recipe
How to Make Perfect Toast Points
Ingredients
- 8 slices white bread
- 2 tablespoon salted butter - see note 1
- ⅛ teaspoon freshly ground black pepper - see note 2
See note 2 for other seasoning ideas
Instructions
- Pre-heat oven to 400°F/200ºC.
- Melt the butter in the microwave or in a small pan on the hob.
- Use a serrated knife and a sawing action to cut the crusts from the slices of bread. (see note 3)
- Lightly brush 1 side of bread with butter mixture. Sprinkle with pepper
- Cut each slice of bread into 4 triangles.
- Place the bread, buttered sides up, onto a baking sheet.
- Bake 6-8 minutes or until golden and toasted.
- Allow to cool on a rack for at least 30 minutes.
Once cooled your toast points can be stored in an airtight container for unto 24 hours.
Notes
- If you are using unsalted butter then sprinkle your toast points with a scant ¼ teaspoon of salt.
- For additional seasoning ideas try:
- Onion powder
- garlic powder/garlic salt
- cayenne pepper
- dried oregano
- dried basil
- cajun seasoning (great with seafood)
- cinnamon (skip the pepper and serve with sweet dips)
- Using a serrated knife and a sawing action doesn't compress the edges of your bread. this gives you a better shaped toast point, that will crisp more evenly and won't have crumbly edges.
Nutrition
Nutrition is per serving
Cindy says
I made these to serve with pimento cheese dip. I did a test run first, using 1 slice of bread. I checked them after 5 minutes and they were dark brown. My oven doesnt usually get too hot. Any hoo I am glad I did a test run. The next complete batch turned out perrrrfect after 4 minutes. Thanks for the recipe.
Ruth says
❤️❤️❤️ this recipe. I use 3T. of melted butter and 12 slices of bread. Today I sprinkled them with Everything Bagel topping. Genius,
Claire McEwen says
Everything Bagel topping sounds delicious on these!
So happy you liked the recipe 🙂
Cx
Sue says
I use Lemon Pepper seasoning on these toast points. They go great with the 'Chicken Liver Pate with Pecans" recipe I use at Christmas.
Claire McEwen says
Oooh lemon pepper on the toast points sounds like a delicious idea!
Cx
Abigail Margaret says
These Toast Points make a wonderful and versatile base for all kinds of appetizers. Plus it's a healthy morning breakfast.
Claire McEwen says
That is very true Abigail, I have several recipes coming up that use these toast points as a base for a holiday appetiser 😀
Helene says
We make those for new year with pate and caviar. Making your toast points with smoked salmon next!
Claire McEwen says
So happy you love them too.
They are just great with smoked salmon Helene 😀
Tisha says
These toast points are cut perfectly!!! Definitely make the perfect dipping tool!!!!
Claire McEwen says
They are perfect for dipping 😀
Danielle says
Perfect timing on this! I am getting ready to cure some salmon and this would be perfect with it. Also would have been perfect with the butternut squash soup I made, but that all gone. next time!
Claire McEwen says
Oh they will be perfect with home cured salmon....my mouth is watering I love curing my own salmon.
Is the recipe going on your site? Can't wait to check it out x
Pat @ Wholesome Kitchen says
Nice! Thanks for the tips, I will make this based on your instructions!
Claire McEwen says
They are so great for the holidays.
Perfect with dips and spreads.
I hope you enjoy them 😀
Beth Lee says
What a smart post w great tips that will come in handy especially during the upcoming holiday season!
Claire McEwen says
Thank you Beth 😀
They really are a great party/holiday recipe.
Nellie Tracy says
So delicious and good-looking! Love this recipe!
Claire McEwen says
Thank you Nellie