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Citrus Breakfast Toast

Looking for a new way to enjoy in-season citrus fruits? This simple and delicious breakfast toast is loaded with antioxidants that can help to improve your immunity!

Featuring California Prunes.

Ingredients

1 large or 2 smallcitrus fruit, peels and piths removed with a knife, sliced into rounds
2 sliceswhole grain sourdough bread toasted to desired darkness
2 tbspprune puree
2California Prunes finely diced
1,5 tbspraw sugar
4 tbspsunflower butter
1 tbspsunflower seeds

California Prune Puree

100gCalifornia Prunes
6 tbspboiling water

For the Brûléed Citrus Wheels:

  1. Place the citrus wheels on a heat-proof surface (like a baking sheet) and add a small amount of sugar to the top of each piece.

  2. Using a circular motion, pass the flame of a culinary torch repeatedly over the sugar until it boils and turns lightly charred and amber.

  3. *Alternately, use a broiler set on high to caramelize the sugar.

To build the toast:

  1. Spread 2 tablespoons of sunflower butter on each warm piece of whole-grain toasted sourdough bread.

  2. Top with 1 tablespoon prune puree, spread evenly across the sunflower butter. Sprinkle half of the diced prunes and sunflower seeds over top.

  3. Arrange half the broiled citrus on top and serve immediately.

To make the prune puree

  1. Combine California Prunes and boiling water

  2. Blend in a liquidiser until puréed to your desired consistency.

  3. Transfer to a container, can be kept for up to 1 month if covered and kept in a refrigerator.

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