torradas

Torradas are slices of bread that have been toasted until crisp. They are a common component in Lusophone cuisines, particularly in Portugal and Brazil, where they are eaten for breakfast or as a snack and can accompany soups, stews, or salads. The bread used can be white, whole grain, or rustic loaf, and toasting ranges from lightly golden to very dry and hard, depending on preference.

To prepare torradas, bread slices are placed in a toaster, oven, grill, or skillet until dry and firm. They are often served plain, but toppings are common: butter, olive oil, garlic, salt, or herbs; and there are sweet versions with jam, honey, butter and sugar, or cinnamon. In some regions torradas are brushed with olive oil and a little salt or garlic.

Regional variations exist within Portuguese-speaking countries. In Portugal, torradas are frequently enjoyed with coffee or tea at breakfast, while in Brazil they may be eaten with butter and jam or used as a base for toppings such as tomate and azeite, queijo, or sardines. The term is also used for simple, crisp bread or toast sold as a ready-to-eat snack.

See also: toast, bread, crouton.