Ingredients

15g butter of choice (I prefer salted goat’s butter)
15g gluten free white miso
1 ciabatta bun (or bread of choice; I prefer Schär gluten free ciabatta)

Method

1. Heat oven to 400°F.
2. In a small bowl, vigorously mix together butter and miso until the mixture is homogenous – if your butter is at room temperature this is a much faster process, but mixing warms up the butter enough for it to be well incorporated eventually.
3. Cut your ciabatta bun in half, like a hamburger bun, to get the most surface area possible for your miso butter.
4. Divide the miso butter mixture, spreading half onto each half of your bun. Try to spread the mixture as close to the edges as possible and in as even a layer as possible.
5. Place the buns, miso butter side up, on a baking sheet and bake in the oven for 5-6 minutes.
6. KEEP AN EYE ON THEM THE REST OF THE PROCESS! Turn your oven to broil and cook until the toast has started to brown on the top/centre then remove immediately. The edges will cook faster and be darker than the centre, but you don’t want the centre to get dark.

Notes:

1. Your miso butter can be made with any miso (such as red miso), I just prefer white for this usage!
2. Enjoy miso toast as a side with your favourite mains (such as bison steak and kale brussels sprouts salad), with your favourite sandwich fillings (like Honey Ginger Grilled Salmon), or with your favourite soups (here are some of my favourites):
   – Chicken Soup with Rice
   – Quick Vegan Soup
   – Roasted Purple Cauliflower Soup
   – Dairy-Free Leek and Potato Soup