Get into smørrebrød, people. Like really into it.
This delicious, thin Danish rye bread is the perfect toasty vehicle for all sorts of culinary delights. Where bagels leave you feeling heavy, smørrebrød uplifts and celebrates. It is supremely generous and welcoming in its open attitude towards toppings. It is kind in its unerring resistance to the bloat of traditional carb-loading. Smørrebrød is your new best friend.
Here’s my second favorite way to eat smørrebrød (we still have some secrets around here!): Smothered with whipped cream cheese, topped with avocado and heirloom tomatoes, sprinkled with greens, and smattered with smoked salt, cracked pepper, and dill.
But where can I get smørrebrød?!? You may be wildly shouting at your computer screen. (I know, I’m just psychic like that.) Smørrebrød is sold in brick-like rectangular plastic sleeves in the bakery section of your grocery store. It’s sold unrefrigerated, but should be put in the fridge upon opening.
Now you, too, can reach new levels of toast nirvana in just a few minutes time.
Welcome to Smørrebrød Sundays.
Ingredients
- smørrebrød
- whipped cream cheese
- avocado
- heirloom tomato
- lettuce arugula, or frisée
- smoked sea salt
- cracked pepper
- fresh or dried dill
Instructions
- Wait…really? It’s toast, my loves. You know what to do. Toast it. Shmear it. Slice it, Stack it. Sprinkle it. Eat it.
