You may not have noticed, but there's toast on the cover of the January 2015 issue of Bon Appétit. And while the rise of "toast" as a food group may sound silly, trust us: There's no better (or easier) way to show off seriously fresh, vibrant ingredients. If you ask us, it's the best thing since, well, you know...

But how is “Toast” different from, well, toast? Here’s how:

The Bread: Slabs of chewy, open-crumbed breads like sourdough or miche are ideal for hearty toppings (think ricotta, kale, and ‘shrooms), while thin slices of dense, dark, grainy loaves (like those indestructible “health” breads) work best with high-impact, low-profile adornments like radish slivers and trout roe.

The Fatty Base: Starch demands fat! Whether it’s a schmear of earthy nut butter, a dollop of thick yogurt, or a hearty drizzle of olive oil, all great toast requires a base layer of something rich and satisfying. Without it, it’s just…dry toast.

The Toppings: The rules? There are none. You can go elegant and spare (slices of cucumber, delicate ribbons of smoked fish) or pile a whole herby bean salad up on that thing. If the ingredients work together and the bread can handle them, that’s really all you need.

The Other Toppings: Whether it’s for textural or visual oomph, another drizzle, crumble, or sprinkle of something is a pro move—a bit of honey, some sliced cornichons for bite…and a schmancy finishing salt is always a good idea for savory and sweet toasts alike.

Here are the toast recipes we'll be making throughout 2015:

Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper. Spread toasted thin seeded bread with labneh or Greek yogurt. Top with hazelnuts and drizzle with honey.

Peden + Munk

Spread toasted seeded bread with softened Neufchâtel cheese. Top with sliced ripe figs and drizzle with olive oil and honey. Season with flaky sea salt.

Peden + Munk

Stir together chopped fresh parsley, finely chopped garlic, and lemon zest with olive oil to moisten. Season jarred piquillo peppers with Sherry or red wine vinegar, salt, and pepper. Drizzle toasted country-style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.