Toast points are good with breakfast cereal, eggs and smoothies, as well as for a snack with fruit and cheese.
The most famous go-with is caviar.
Traditional crustless toast points make a nice presentation; however, the crusts are actually healthier.
A study published in the American Chemical Society's Journal of Agricultural and Food Chemistry explained that eating bread crust not only contains powerful antioxidants that can combat cancer, the crust of bread is also rich in dietary fiber, which can prevent colon cancer.
Researchers at the German Research Center of Food Chemistry in Garching, Germany, discovered that pronyl-lysine, an antixodant, was eight times more plentiful in bread crust than in the other components of the bread.
You can make toast in the conventional toaster, or in the oven -- on white, wheat, sour dough or rye bread.
When cooking toast for a planned topping, such as crab or tuna salad or caviar, brown the toast more golden to avoid the bread becoming soggy. Make sure both sides of the toast are golden and crispy.
Toast Points
Serves 4
8 slices sour dough bread
Preheat oven to 350 degrees F. Trim the crusts off each slice of bread and discard.
Slice the bread in halves on the diagonal, twice, to form four (4) triangles; set the bread in a single layer on a baking sheet, brush one side with the butter.
Toast the bread until it’s golden brown and crisp on top, approximately 1 to 2 minutes. Flip the toast points and cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.
Spread the cooled toast points with your choice of toppings, or store in airtight container overnight. If desired, reheat in oven just before serving.
* Source: How Stuff Works