A Spin On Basic Open Toasts Using Poee Bread

Open toasts or tartines have become quite the fad for a quick breakfast idea or snack time treat. With avocado toasts of every kind ruling the trend, artisanal baked breads like sourdough, ciabatta and focaccia are always at the top in the list of choices available. Bread as an element in an open toast, is a very crucial aspect of the entire experience. It has to be toasty and chewy but also hold it’s own to bear weight of all the amazing things that are put on top of it. The standard open toasts like a lox bagel or a jam and ricotta toast are stuff of breakfast goals but what if you could turn your gaze back home to see the Goan poee that puts up a fight against its global contenders?

Poee bread is a local variety of bread eaten around Goa that has a naturally light but chewy texture. Typically used to sop up curries or enjoyed as a ros omelette sandwich, the bread hasn’t seen different applications outside of its traditional methods. Poee bread also has versatile uses and offers itself as a fantastic substitute for open sandwiches with a local twist. Here’s two recipes that we think might be fun to make:

Chilli Cheese Toast

Recipe:

Ingredients:

1. 2 poee bread
2. ½ cup mozzarella cheese
3. ½ cup processed cheese
4. 1 tablespoon milk
5. 1 tablespoon mustard paste
6. 1 teaspoon black pepper
7. 1 tablespoon butter
8. Chilli flakes (optional)
9. Salt to taste

Method:

1. Mix your cheeses along with the mustard, pepper and milk in a small bowl and spread on the poee bread by slicing it in half. Sprinkle as much red chilli flakes as you prefer.
2. Heat some butter in a pan and once it begins to sizzle, place the poee topped with the cheese mixture in the pan and toast on low heat. Cover the pan halfway through the cooking so the cheese melts to a gooey smooth texture. Plate it once the bread is crispy on the bottom, add some chilli sauce on the side and enjoy while hot.

Poee Crab Melt

Recipe:

Ingredients:

1. 2 poee bread
2. 2 cubes processed cheese, grated
3. ½ cup grated cheddar cheese
4. 200 grams crab, deshelled and minced
5. Finely chopped garlic
6. 1 teaspoon parsley or coriander
7. 1 fresh red chilli, chopped finely
8. 1 teaspoon black pepper powder
9. Salt to taste

Method:

1. Add the chopped garlic and chilli to the minced crab, along with the two cheeses, coriander and black pepper powder. Season to taste.
2. Slice the poee bread into two halves and spoon the crab mix generously in the inner side of the bread. Place it on a warm pan and cover with a lid until the cheese in the mixture melts and the crab topping is gooey. Sprinkle more coriander or parsley on top and serve hot.