Quick & Easy Savory Toasts

Four examples of ways to top toast: Sauerkraut, Tomatoes, salmon lox, and a sunny side up egg.

Mornings can be hectic, but your breakfast doesn’t have to be! A piece of toast can be the perfect palette for a delicious meal. Make one of our tasty, savory toast recipes for a quick and easy breakfast, brunch, lunch, or treat!

Sauer Avocado Toast (makes two pieces)

Sauerkraut and avocado on toast

  • Sliced bread of your choice, toasted
  • 1 Avocado
  • 1/2 cup Bubbies Naturally Fermented Sauerkraut, drained
  • 1/2 a lemon
  • Red pepper flakes, to taste

Toast bread to your liking; cut avocado half and mash onto toast. Drizzle lemon juice over the avocado, add sauerkraut, then garnish with red pepper flakes.

 Tomato Horseradish Toast (makes two pieces)

Peppered tomato and horseradish cream cheese on toast

  • Sliced bread of your choice, toasted
  • 1 medium firm but ripe heirloom tomato
  • 2 TBsp Bubbies Prepared Horseradish
  • 2 TBsp cream cheese
  • salt and pepper to taste

Toast bread to your liking; in a small bowl, mix horseradish and cream cheese until it’s well blended. Spread the horseradish mixture onto toast. Thinly slice tomato, layer on to the horseradish mixture, then sprinkle over salt and pepper.

Smoked Salmon Toast (makes two pieces)

smoked salmon, dill, and horseradish cream cheese on toast

  • Sliced bread of your choice, toasted
  • 4 slices of smoked salmon
  • 2 TBsp Bubbies Prepared Horseradish
  • 2 TBsp cream cheese
  • 1 TBSp Bubbies Dill Relish
  • Fresh dill for garnish

Toast bread to your liking; in a small bowl, mix horseradish, relish and cream cheese together until it’s well blended. Spread the mixture onto toast. Add salmon and top with pieces of fresh dill.

Avocado Breakfast Toast (makes two pieces)

avocado sauerkraut and sunny side up egg on toast

  • Sliced bread of your choice, toasted
  • 1 avocado
  • 1/2 cup of Bubbies Naturally Fermented Sauerkraut (drained)
  • 2 eggs
  • salt and pepper to taste

Toast bread to your liking; cook eggs. We chose to do over easy but scrambled or sunny side up works too! Cut avocado half and mash onto toast. Add drained sauerkraut, and top with eggs. Sprinkle with salt and pepper.

CranApple Kraut Appetizers

Cran apple filling in lettuce wrap

Tis the season… for appetizers! We love little bites and nibbles- and not just during the holiday season. With the holidays in mind, however, we decided to create a seasonal sauerkraut salad that is not only beautiful and festive but delicious too! Crisp apples, sauerkraut, and simmered cranberries combined make for a tart, sweet and refreshing salad. Serve in endive leaves for appetizers, or alone as a delicious crisp side salad.

Recipe Ingredients on cutting board

  • 1 firm apple, such as Pink Lady or Granny Smith
  • 1/3 cup sauerkraut (drained)
  • 5-6 Baby carrots
  • 4 Sweet peppers
  • ½ cup fresh Cranberries
  • 1-2 heads of Belgian endive lettuce
  • 1.5 Tbsp Apple cider vinegar
  • 1 Olive oil
  • 1.5 Tbsp Honey
  • 2 Tbsp Greek yogurt

cooked cranberries

  1. Add whole cranberries to a pot with a  ¼ cup water; bring to a boil over high heat, stirring occasionally.
  2. Once some of the berries have started to pop open, turn the heat down to medium and add honey.
  3. Let the mixture simmer for another few minutes, then remove berries from the pan, and set aside.
  4. Simmer the liquid for another couple minutes. The result should be a syrupy, cranberry colored liquid.
  5. Pour the liquid into a medium-sized bowl, and let the syrup cool down while you prep the veggies and apple.
  6. Chop carrots, peppers, and apples into cubes or thin matchsticks. We used Pink Lady apples- they seem to oxidize less, hold up well, and have a perfectly sweet and tart flavor.
  7. Measure out the sauerkraut and drain it well.
  8. Add oil and vinegar to the bowl with the cranberry syrup and whisk together vigorously until it’s well-mixed.
  9. Add all vegetables, sauerkraut, and fruits, and toss well.
  10. Add Greek Yogurt and stir again until mixed and creamy.
  11. Break off individual leaves of the endive and fill the cup of the leaves with salad, or enjoy this salad all by itself!

Makes approximately 12 appetizers.

cranberry apple sauerkraut slaw

cranberry apple sauerkraut slaw in lettuce leaf

cranberry apple sauerkraut slaw in lettuce leaf appetizers on plate

cranberry apple sauerkraut slaw in lettuce leaf appetizers on plate

Bread & Butter Burger Bites

Burger Bites

Appetizers are essential to any party, and what could be better than appetizers that are easy and look great too? Our cheeseburger bites are just the ticket. Served warm or cold, they’re delicious and sure to disappear quickly!

Bread & Butter Burger Bites

  • 1/2 lb ground beef
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 TBsp Worcestershire sauce
  • 1 egg
  • 4 crackers
  • 1 clove of garlic
  • 15 1x1x.25 inch squares of cheddar or other cheese
  • 8 cherry tomatoes
  • 15 Bubbies Bread and Butter Pickles (or sliced Kosher dills if you prefer)
  • 1 head of butter lettuce
  1. Preheat oven to 400 degrees.
  2. Mix ground beef, crushed crackers, egg, spices, and Worcestershire sauce until all ingredients are blended.
  3. Form beef mixture into 1 inch balls; line a baking sheet with aluminum foil and then spray with cooking oil.
  4. Place meatballs approximately 1-1.2 inches apart, and bake for 15-18 minutes.
  5. Remove from the oven and place a slice of cheese on each meatball.  Set aside to cool, approx 5 minutes.
  6. Slice cherry tomatoes in half
  7. Pat bread and butter pickles lightly with a paper towel.
  8. Tear pieces of the butter lettuce and fold into 1-inch squares.

One burger bite. Toothpick through cherry tomato, pickle, lettuce, and hamburger

Once cooled, layer the hamburger balls with a lettuce square, followed by a pickle slice and then half of a cherry tomato; skewer each stack with a toothpick and serve.

Makes approximately 15 appetizers.

Hand putting toothpick through burger bite

burger bites stylishly plated on a cutting board

Sweet & Savory German-Inspired Pizza

pizza with pizza cutter

Savory sausage and potatoes, sweet apples, creamy caramelized shallots, and sour, crunchy kraut? Sounds like the perfect Autumn combo to us!  Inspired by seasonal and German foods, we decided to create a pizza that will definitely please the palate of any Oktoberfest-flavor lover. Forgoing a traditional pizza dough, we traded for pretzel dough, which enhances the sweet, salty and savory ensemble. The pretzel crust makes for a very distinct, uneven looking pizza crust, but that adds to the charm- and you definitely won’t complain about the taste! Enjoy the flavors of fall all year round with this delicious pizza.

pizza before cooking

*Pretzel dough recipe adapted from Fleishman’s recipe. Looking for a gluten-free crust? Try this one from King Arthur Flour! Simply follow the recipe and then roll out the dough like a pizza.

  • 2 TBsp sugar
  • 1 envelope of rapid-rising yeast
  • 1-1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup beer
  • 2 TBsps corn or canola oil
  • 1 large shallot (about 1 cup, sliced)
  • Butter
  • 1 tbsp white cooking wine
  • ½ cup cream
  • 1 bratwurst (remove skin) approx ½ cup
  • ½ cup potatoes, thinly sliced
  • ½ cup apples, thinly sliced
  • ½ cup Bubbies naturally fermented sauerkraut
  • Coarse salt (optional)
  • 1 egg for wash (optional)

Preheat oven to 450 degrees F. Combine 2 cups of flour with sugar, yeast, and salt. In a medium-sized pan, heat up milk, beer, and oil to about 110-120 degrees. Once at temperature, add water to the bowl with dry flour mixture and combine; it will be sticky. Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky. It should be slightly sticky, yet very spongey. Set aside on a floured surface for 10 minutes. Boil potatoes for 5-10 minutes, then remove from heat to cool; you want to parboil them, not cook them completely, so that they will be still hard once sliced. Thinly slice shallot, bratwurst, and apples.

Saute shallots in butter for about 3 minutes on medium heat, or until starting to get caramel colored and softened. Add wine vinegar and gently deglaze the pan. Add cream, and turn heat up to med-high. Simmer shallots in cream for 2-3 minutes, then remove from heat and set aside to thicken; season with salt & pepper if desired. Thinly slice potatoes. Roll out the dough and transfer to a baking sheet or pizza stone. Roll the outer 1/2 inch edge to create the crust, then spread cream and onions evenly onto the inner part of the dough. Add apples, potatoes, and sausage; once your toppings are on, whip up 1 egg and brush along the outer edges of the crust- this will give it a beautiful, shiny texture. Sprinkle coarse salt, poppy seeds or herbs on the egg wash if desired. Bake 10-15 minutes, then remove from heat. Top with sauerkraut and let the pizza cool down for 5-10 minutes before slicing- then dig in!

closeup of pizza after cooking

slice of pizza on plate

pizza with sweet and savory german inspired pizza text overlay