5 Simple and DELICIOUS Toast Recipes: Part 11

Download Solitaire Grand Harvest for free now using my link: https://grandharvest.onelink.me/CT7t/BerylShereshewsky

New episode callouts go out every Friday! For new themes and how to submit, check out my community page here: https://www.youtube.com/@BerylShereshewsky/community

Thank you to Ilse, Sarah, Mark, Martine, and Kathrin for sharing your dishes with us!

The artist behind me is Ameni Abida, check out her work on my website here: https://www.beryl.nyc/index.php/ameni-abida/

I now have a Shop page on my website!! You can find the Lebanese pickles I mentioned there: https://www.beryl.nyc/index.php/product-category/food/page/2/

The German Chancellor’s Toast with tartar sauce that I mentioned from one of my other Toast episodes: https://youtu.be/oS26MO5DkYw?t=441

When I made Toast Hawaii: https://youtu.be/NbxK1dVRvVs?t=40

The German warm cucumber dish (Schmorgurken) from my Cucumber episode: https://youtu.be/IM5g-Wyd56o?t=30

My Tinned Fish episode: https://youtu.be/C1KNLPVJWbo

RECIPES:
Toasts aux Sardines: https://www.beryl.nyc/index.php/2025/07/30/toasts-aux-sardines/
Gebakje: https://www.beryl.nyc/index.php/2025/07/30/gebakje/
Überbackener Toast mit Crème Fraîche: https://www.beryl.nyc/index.php/2025/07/30/uberbackener-toast-mit-creme-fraiche/
Italian-Style Ricotta Toast: https://www.beryl.nyc/index.php/2025/07/30/italian-style-ricotta-toast/
Thunfisch auf Toast: https://www.beryl.nyc/index.php/2025/07/30/thunfisch-auf-toast/

CHAPTERS:
00:00 Intro
00:25 Making French Toasts aux Sardines (Sardine Toast)
02:23 Trying Toasts aux Sardines
05:48 Making Dutch Gebakje (Pastry Toast)
08:04 Trying Gebakje
10:27 Making Austrian Überbackener Toast mit Crème Fraîche (Gratinated Toast with Crème Fraîche)
12:45 Trying Überbackener Toast mit Crème Fraîche
15:15 Making USA Italian-Style Ricotta Toast
16:48 Trying Italian-Style Ricotta Toast
19:00 Making German Thunfisch auf Toast (Tuna on Toast)
21:02 Trying Thunfisch auf Toast

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

– Welcome back to the longest running YouTube series on the internet that started as a miscommunication
between all of us. The Toast series is back. This is episode 11, meaning that we have done
40 different toast recipes from around the world, so what’s five more? Let’s keep this series going for it shall never die if
we don’t allow it to die. Five toasts from five countries. Let’s go. (gentle upbeat music) – Hi, Beryl. Hello, world. My name is Martine and I live in the northeast of France in a small city called Lure. This is where we make Comte cheese, which is the best cheese ever. My favorite toast is toasts aux sardines. It’s fish paste from canned sardines mixed with butter and some seasoning. I like to top it with
a little grated cheese and we grill it so it becomes crunchy. This toast is a savory toast. It has a velvety, silky texture and the cheese make it crunchy on top. The bread is grilled only on one side, so it’s crunchy and very tender. The sardine butter is very smooth and velvety and tender, and then you have another crunchy layer because of the grilled cheese. – These sardines are made
with a preserved lemon, so I think they’re gonna taste really good mixed with the butter. I’ve never had something like this before. (upbeat music) I will be having
something like this again. Ooh, that is so delicious. (upbeat music) I could eat all of this with a big fork, like, I could eat this bite. (laughs) (upbeat music) – [Martine] This toast is
great with a side of salad. It makes a very nice quick dinner. I hope that if you try this recipe, you’ll like it as much as I do. Bye, Beryl. Bye, everybody.
(gentle music) – I’m excited to be starting
our 10th installation of the Toast Series with
a tinned fish toast. (gentle upbeat music) (toast crunching) Wow, this is so delicious. It tastes like a toast from heaven. If heaven came down and had
wings and was this toast, I wouldn’t be surprised. (gentle upbeat music)
(toast crunching) It’s so decadent tasting. The sardines and the butter have created this really rich paste, and then when you top
it with the bitey Comte, it’s heavenly. Because we put it in the oven
and seared it a little bit, the cheese is crunchy on top, and then the sardine paste is soft, the bed is toasty, which
is a really nice balance, like too soft is too much, too crunchy, I don’t like. And then you have the kind
of spice from the red chili. You have the bits from the Comte, you have the creaminess from
the butter and the sardines. It’s a perfect blend of
all the different senses and all the different flavors. It’s missing sweet, but
you don’t miss sweet. You don’t want sweet on this. This is a savory toast and it is heavenly. (gentle upbeat music)
(toast crunching) Hmm. I will be making this
again and again and again. If you like tinned fish, definitely this is for you. If you don’t think you like tinned fish, try it like this because I think you
would be very surprised and it might make you a tinned fish lover. I don’t know if sardines
are the most popular of the tinned fish. I tend to think that tuna is
the most popular tinned fish and sardines can be a little scary because there’s skin on them
and there’s bones in them. But first of all, you can eat all of it, so you don’t need to worry about that. You don’t have to be
picking out little bones and pulling off the skin. However, if you mash it up like this with a little bit of butter, (gentle upbeat music) mean, you’re right as rain. You are right as rain. I think what I like
most about this toast is that it’s a really easy snack to make. Making the sardine paste is super simple and you could use it with
any type of tinned fish, so you could just mix and
match with whatever you like, but it’s simple, filling, delicious. – Hi, Beryl. My name is Ilsa. I live in Alphen aan den Rijn, which is south of Amsterdam and about 10 miles north of Gouda. I point that way because that’s the
direction that Gouda is in, and that means that when
I cycle to work every day because being Dutch, I cycle to work, I get to say hi to the cows that create this beautiful cheese that makes part of this
sandwich, toast, pastry, wherever you want to call it. The dish that I’m presenting
today is called gebakje, which is Dutch for pastry because to me it looks like a petit four. To create the sandwich, you first take your piece of bread and you put a little thin layer of butter or margarine on the bread. Then you put in a few slices of cheese, preferably good cheese, ’cause cheese like wine has terroir, then some thin slices of tomatoes, a few drips of the Maggi seasoning sauce, some thin cucumber slices, I used an English cucumber, and then a small dollop
of mayonnaise or frietsaus on the slices of cucumber. And the dollop is what kind
of makes it look pretty, a little bit like a petit four, it’s like the dollop of
whipped cream on a pastry. And then you slice the sandwich
into manageable pieces, small pieces so you can
have ’em in one bite. – [Beryl] I wonder if I
should put two slices. – Yeah, that looks better.
– That looks better. Okay. I was chintzy on the cheese,
so I have to cut some more so that the little sandwich
pastries are full of cheese. Oops. – [Ilsa] To me, this
open-face sandwich or toast very much is a combination
of beautiful flavors. They’re all quite mild,
they’re all quite subtle, but the cheese, of course, is a little bit salty. The Maggi seasoning
sauce is a lot saltier. It’s quite soft as well in texture. The cheese is soft, the butter is soft. The tomatoes and the cucumbers have that nice, watery, vegetably crunch, the crust of the bread
is beautifully crusty. So you get a variety of textures and I feel that people should try it because it’s very simple. And yes, the flavors are fairly mild, but it’s still very tasty and it’s very comforting if you’ve got the right
cheese and the right bread. It’s a proper taste of the Netherlands. – I do feel like they look
like little petit fours. So I think that I did them visual justice. (upbeat music) (toast crunching) Mm. That’s a good toast because it’s cheesy, but then the vegetables
brighten it up a little bit, but it does feel like a cheese toast, which is something that, I mean, who doesn’t love a
big slice of cheese on bread? (upbeat music) (toast crunches) Is this Gouda? Wow, I really like Gouda. I don’t think I eat Gouda that often, but maybe I should eat more
Gouda because this is delicious. It’s got like a very deep flavor to it. Almost nutty, but not like a nutty cheese. But it has… Hold on, let me try this again. (upbeat music) Gouda has this deeper flavor. It’s slightly nutty on like
a very light, nutty scale, but it’s not strong. So it’s not like a blue cheese and it’s not weak like a provolone. No offense, provolone. Provolone just doesn’t
taste like that much. This definitely has a strong flavor to it, which I really like. (upbeat music) I like the mayonnaise. (toast crunches)
(Beryl laughing) Ilsa said that you needed to
use squeeze-bottle mayonnaise, and I think like, I get it ’cause you want it to be little droplets. The Kewpie bottle was perfect for that. (gentle upbeat music) (Beryl laughing) – [Cameraperson] It’s like
you’re frosting a cake. – Yeah. I do know that now in America, Hellmann’s make squeeze-bottle mayo. So like, there’s that. It’s just not as fun. Kewpie is the most fun
mayonnaise out there. So it was like a party
and Kewpie was invited, everyone would wanna hang
out with ’em. (laughs) (gentle upbeat music) The nice thing about this toast is that everything is really easy to get and because you’re cutting it
into little squares like this, if you were having
people over for a party, this would be a really fun
appetizer to put out for people. Everyone would like it unless they don’t like cheese, which, like my neighbor
doesn’t like cheese. It’s crazy to me. But anyway, most people would like it and it’s really simple to make and it looks really cute, you know? These are cute. I think this is a great toast. (gentle upbeat music) I would.
(cameraperson laughing) I would say this is a
Gouda toast. (laughs) (gentle music) – Hi, everyone, I’m Sarah. I am originally from the
Rhine Valley in Austria, so very western part of Austria, but for the last more than 10 years, I have lived in the
beautiful city of St. Gallen, just 20 minutes over the
border in Switzerland. The dish I want to talk
to you about today is, in German, I would call it Uberbackener Toast mit Creme fraiche. So in English, something
like a gratinated toast with creme fraiche. It’s fairly easy to make and
it doesn’t take a lot of time. You have nicely crispy toast and the spread is a golden color. I love the dish because it’s more than just
a ham and cheese toast. It’s quickly made, but
it’s very comforting. – These Lebanese pickles are probably not the most traditional
pickles for an Austrian toast, however, they’re my favorite
pickles of all time. And fun fact, I just opened
a shop page on my website. So all the things that I cook with, the foods that I talk about, I have linked them so that
you can buy them as well, like these pickles, the best
pickles that I’ve ever had. – [Sarah] I love the crunchy bread. And then you have gooey, hot spread, the freshness of the bell peppers and the slightly sourness
of the pickled cucumbers. I learned this dish, I think it was one of the first
dishes I learned in school when I was a teen. And I still make it today when I feel like something comforting but don’t have a lot of time. (gentle upbeat music) It’s not common or I haven’t
eaten it anywhere else, but my aunt who lives in
the upper Austrian area, she would make it as a cold spread. So you could try both
versions if you want, and I hope you enjoy them. Thank you. Have a wonderful day. (gentle music) – I just know that the heat
in this is astronomical because like the bottom of the
plate is hot from this toast, so I’m gonna cut it. (toast crunching)
(knife grating) (gentle upbeat music) I like this like baked topping. It’s fun. (toast crunches) Hmm. (gentle upbeat music) That’s delicious. That tastes like a full meal right there. (gentle upbeat music) Okay, the only thing I don’t love, Leah even brought this up to me, I bought rosemary ham ’cause I wasn’t really paying attention and I kind of don’t love the
rosemary flavor. (laughs) (gentle upbeat music) That’s my fault though ’cause I’m tasting a lot
of rosemary from the ham. I don’t know what it is about rosemary. I just find it to be too strong. It’s too powerful. (gentle upbeat music) The creme fraiche with the
peppers and the pickles, pa-pa-pa-pa-pa. The creme fraiche with the
peppers and the pickles and the ham. It all has this really nice balance because it’s creamy and
then the pickles are briny and the peppers are crunchy and the ham has that kind
of nice meaty flavor to it, The creme fraiche makes
everything nice and creamy, and when it’s baked together, it has this really nice texture
that’s warming and filling. It makes your whole mouth
feel like warm and tingly. (gentle upbeat music) I don’t know why it tingly feels tingly, but maybe that’s just the heat. (toast crunches)
(knife grating) Oh, I did put chili flakes on it. That might be the tingly. (gentle upbeat music) (toast crunches) I will say that I believe this
to be a knife-and-fork toast and not a hand toast. It’s just a little bit too messy, (fork clatters) like, you can kind of see it’s all kind of fallen a little bit apart because it’s warm and it’s wet on toast. So it’s messy. I mean, I could try, I’ll try a handheld one. I don’t think this is gonna
have the structural integrity to really be handheld though. (gentle upbeat music) No. No, it’s already falling off. (gentle upbeat music) (toast crunching) Better with a fork and knife. I think this one’s great. My mistake of buying the
rosemary ham is apparent. However, the execution is there and you can mix this with any
type of toppings you want. Doing that kind of yogurty,
creamy base and then baking it makes it for a really nice toast topping. (gentle upbeat music) – Hi, Beryl. My name is Mark and I’m from the Finger Lakes
Region of Upstate New York, United States of America. The toast that I like to have,
especially for breakfast, is sourdough, ricotta,
honey and prosciutto. This toast is creamy, it’s crunchy, it’s sweet, it’s savory, it’s everything I want for breakfast, and if I could afford it, I’d have it for breakfast
probably more than once a week. I love this toast because it reminds me of holidays
at my grandparents’ house. My grandfather ran an
Italian American restaurant for many years. Unfortunately, it closed
before I was born, but he always fed us well
when we were at their house. We are true Italians in that sense. So I learned it at my grandfather’s elbow, watching him make dozens of
these on small crostini breads for putting out on the table before dinner at a family gathering. Sometimes if he didn’t have
the money for prosciutto, he’d use fruit like peaches or melons. Sometimes if he wanted
it a little bit sweeter, he’d use mascarpone
cheese instead of ricotta. I think everyone should try this toast. But more importantly, I think
everyone should try new things when it comes to food. And in fact, your channel has
helped me find a lot of foods that I never would’ve tried otherwise. Thanks, Beryl. I hope you enjoy it and I hope everyone has a chance to experience some new food. – Quickly before we start, Mark said that he’s from
the Finger Lakes Region and the Finger Lakes in Northern New York is one of the most beautiful
places in the entire state. The hiking there is amazing. They have wine up there. I mean, it’s 10 out of 10, so let’s see how this toast is. (laughs) (gentle upbeat music) (toast crunches) Uh-oh. Okay. (toast crunches) Classic problem. Hmm. (gentle upbeat music) Ricotta and honey is a match
made in heaven, I think. Ricotta cheese is not sweet
necessarily by itself, but for some reason I feel
like it wants to be sweet. So when you pair it with honey, it gets to be what it’s
always wanted to be. And prosciutto because it’s salty adds that really nice
contrast of sweet and salty. It’s crunchy, it’s smooth. (gentle upbeat music) (toast crunches) It is messy. (laughs) This would be a great appetizer at a party if you bought a long baguette, slice it into little pieces, little ricotta, a little honey, little prosciutto on top. Yum. I like what Mark said
about trying new foods and his just enjoyment
in trying new foods. I think that the Toast Series with all of its episodes
is still happening because it’s very approachable. You can try something new really easily with just a slice of bread
and a couple of toppings and explore another culture that way. Sometimes cooking a whole
dish can be very intimidating. Trust me, I know, I’m doing it in my
kitchen every single week. However, when it comes
to the toast episodes, I get excited because not
only are they easy days, but they’re days that I get
to kind of try ingredients and combinations that might
be surprising to me otherwise. I have a feeling that even
though ricotta and prosciutto are really common for me, they’re not gonna be common for everybody who’s watching this. And so it’s just, (gentle upbeat music) toast is just a great equalizer. It’s just a great way to look at the world and try something new
and try something easy. And it’s toast, like what’s not to like
about just munching down on a piece of bread with
some toppings on it? (gentle upbeat music)
(toast crunches) Mm-mm. I hate when that happens, when you’re taking a bite of something and you can’t cut it with your teeth and it just keeps coming off and all of a sudden you’ve
got the entire thing all over your face. Glad that that happens on camera for me. Bing, bing, bing. (claps) (upbeat music) – Hi, my name is Kathrin and I am from Germany,
North Rhine-Westphalia, born and raised. I’d like to share with you
today Thunfisch auf Toast or just tuna on toast. It’s as simple as it sounds. Grab a slice of toast, top it off with some canned tuna, some sweet corn, freshly
cut red onion rings, and if you like some
sauce, tartar or remoulade, you can mix everything beforehand to get a spread, a little salad or put the sauce first and top it with the rest. I like this toast because it’s the savory and fresh and crunchy and the crunch from
the onions and the corn compared to the softness and
the smoothness of the sauce. It’s just amazing. – I bought this tartar sauce two years ago for another toast episode when
I made chancellor’s toast, which was to be fair,
a very unhinged toast. (upbeat music) I think this is real. (laughs) There’s a lot of things about
this toast that make sense, but when you put them all together, they don’t make that much sense. Which was funnily enough also Germany, so maybe the tartar sauce
is having a redemption arc of being in a more traditional
toast recipe now. (laughs) Oh, Chancellor’s toast. (upbeat music)
(bottle squirting) That might be the end of it. – [Kathrin] This simple
recipe comes from a time around the ’70s, where you
put everything on toast, what normally goes on pizza. Like there’s a toast I buy with
pineapple and ham. (laughs) (upbeat music) I really do like sweet corn,
so it has to go with it. And because the ingredients
are all pretty dry, the sauce is very helpful. I think you should try it
when you like tuna or onions. Put as much onions on it as you like. When you want a normal
tuna-salad sandwich, try this. Enjoy. Guten appetit. – I’ve never had corn in my tuna, I have had it on pizza. It feels like a very non-American thing. Corn in surprising places,
let’s just say that. I have had toast Hawaii, and I think it’s funny that Kathrin said that these are supposedly pizza toppings that are now on toasts. – Where you put everything on toast what normally goes on pizza. (upbeat music) – Germany, do we need to talk
about what goes on pizza? Although Sweden, I’m looking at you too because bandanas do not belong on pizza. (upbeat music)
(toast crunching) Hmm. This is not my first rodeo
having tuna fish salad on bread. It’s just like a simple tuna salad. I will say it’s my first
rodeo using tartar sauce instead of mayonnaise or
yogurt as a binding agent. And I’ve never put corn in it, so there’s a little bit
of a pop of sweetness coming from the corn that actually pairs
really well with the tuna. The onion is bitey. The tartar sauce is also
like a little bit sweet, but with the pickles that are in it, it’s a little bit briny. (upbeat music) (toast crunches) I have made a lot of German
dishes on this channel, including mustard eggs, a
warm cucumber side salad. This is probably the most tame of any of the German
dishes that I’ve made. So if you’re looking to try
something that’s German, but not wanting to dip too deep into the German culinary scape, maybe try corn and tuna
with a tartar sauce on top of some toast. It’s an easy first step. (laughs) I’m just thinking about
that warm cucumber salad. That was wild. (upbeat music) There you go. (laughs) Never had a warm cucumber
like that before. Never cooked a cucumber, never cooked a cucumber. (upbeat music)
(toast crunches) All this tinned fish is reminding me of my tinned fish episode, which was so much fun to make and honestly, like, I feel
like I learned a lot from it, and it would be cool
maybe to do another one because tinned fish is still having its moment here in America. And if you would like
another tinned fish episode, let me know in the comments. I’m here to do your bidding. Tinned fish requests, tinned fish it is, but let’s just see if
that’s what you guys want. Thanks again to “Solitaire Grand Harvest” for sponsoring today’s episode. Check the link in the description to download the game today. (upbeat music) I hope that you found
something that inspired you. Don’t forget that all the
recipes are on my website beryl.nyc, and you can now shop some of the things that you saw on my show today. I have a new shop page, which I’m linking in the description. It has affiliate links in it, so if you buy anything, it
helps support the channel. Until next week, I’m leaving
you with two more episodes in the Toast Universe. Maybe we should make a cookbook. I don’t know, let me know what you think. I’ll see you all next week. (gentle upbeat music)