Classic Toast Points

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Toast points
Diana Rattray
Prep: 2 mins
Cook: 3 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
175 Calories
7g Fat
23g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 175
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 374mg 16%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 0%
Calcium 70mg 5%
Iron 2mg 9%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Toast points are easy to make and are the base for a variety of hors d'oeuvres and creamy entrees. Slices of good quality white bread are trimmed of their crusts, then brushed with melted butter, seasoned with salt and pepper, and toasted until crispy. They can be made ahead, meaning you are already one step closer when it comes to preparing your party food.

This recipe is basic, calling for just salt and pepper as the seasoning, making the toast points a perfect foundation for flavorful toppings. However, if your dish will work well with a little extra something, you can add cayenne pepper, onion or garlic powder, dried herbs, or Cajun seasoning.

As simple as this recipe is, there are two things to keep in mind when preparing. First, when cutting off the crusts, it is best to use a serrated knife and a sawing motion to produce the nicest looking toast points. If you simply press down with a non-serrated knife, the sides of the bread will smoosh at the edges and the bread will not brown evenly. And secondly, make sure to only melt the butter until it becomes liquid and doesn't begin to darken; it will continue to cook in the oven and can burn the toast points if the butter has begun to brown.

These toast points make the perfect first layer for creamed dishes, such as a shrimp or lobster Newburg, chicken a la king, creamed peas with mushrooms and onions, or seafood au gratin. They are also ideal for topping with a variety of ingredients, such as sour cream and caviar, blue cheese and fresh figs, and ricotta, olive oil, and fresh herbs.

Ingredients

  • 6 slices good-quality white bread

  • 2 tablespoons unsalted butter, melted

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the broiler (500 F or High) and position the top rack about 6 inches from the heat source.

  3. Using a serrated knife, cut off the crusts from each slice of bread. Discard the crusts or save them to make breadcrumbs.

  4. Slice each piece into 2 triangles. Alternatively, you may cut the toasts into 2 rectangles or leave them as large squares.

  5. Arrange the bread on a large baking sheet. 

  6. Brush the top of each piece of bread with the melted butter, then sprinkle the slices lightly with salt and freshly ground black pepper.

  7. Broil for about 1 1/2 minutes on the buttered side, or until golden brown. Flip and brown the other side for about 1 1/2 minutes.

  8. Serve immediately or store in an airtight container for up to 24 hours.

  9. Enjoy.

Tip

Nature's Own Butter Bread or Pepperidge Farm Farmhouse Hearty White Bread are both good choices, or you can use your favorite full-size loaf bread.