Citrus Breakfast Toast
Ingredients
- 1 large citrus fruit peels and piths removed with knife, sliced into rounds
- 1 1/2 tablespoons raw sugar
- 4 tablespoons sunflower butter
- 2 slices whole-grain sourdough bread toasted to desired darkness
- 2 tablespoons prune puree
- 1 tablespoon sunflower seeds
- 2 California Prunes finely diced
Prune Puree:
- 16 ounces pitted California Prunes
- 1/2 cup hot water
Instructions
- To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
- Store in airtight container up to 4 weeks.
- To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.
- Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.
- To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.
Notes
Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.