5 Healthy Spreads for Bread

By Alain Ducasse
February 04, 2013
Nature: Simple, Healthy, and Good
Go beyond butter and top your toast with these tasty, nutrient-dense recipes from renowned chef Alain Ducasse.
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Power spreads

Nature: Simple, Healthy, and Good
To manage the munchies, the French have the right idea: Eat something really delicious.

Our new favorite? Crostini from Alain Ducasse's cookbook Nature: Simple, Healthy, and Good. Ducasse, who has 23 restaurants in eight countries, created these toast toppers, which will leave you feeling full and happy.
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Tapenade

Nature: Simple, Healthy, and Good
Olives and olive oil, two mainstays of the Mediterranean diet, come together in this savory spread.

It's traditionally made with a mortar and pestle (pound until smooth), but a blender works just as well—and more quickly. Ducasse recommends Nicoise olives, but kalamatas work well, too.

Try this recipe: Tapenade

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Tzatziki

Nature: Simple, Healthy, and Good
This is a traditional Greek dish that combines cucumber and yogurt. The ingredient piment d'Espelette is a French variety of mild ground chile.

Try this recipe: Tzatziki
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Dried Fruit Condiment

Nature: Simple, Healthy, and Good
If you're making this in advance, microwave for 10 seconds before serving. Saffron threads are available in most supermarkets.

Try this recipe: Dried Fruit Condiment

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Herb Tartines

Nature: Simple, Healthy, and Good
This is almost like a salad on toast, but there's no vinegar because its potency would overwhelm the delicate greens. If you'd like a touch of acidity, squeeze lemon juice on top just before serving.

Try this recipe: Herb Tartines

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Pumpkin Seed Condiment

Nature: Simple, Healthy, and Good
The best part of this is the crunchy pumpkin seeds. Don't stir them in until you're ready to serve; otherwise, they'll get soft. Red kuri and Hokkaido squash are sweet pumpkin varieties with orange-red skin and deep orange flesh.

Try this recipe: Pumpkin Seed Condiment
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