Stone Fruit & Almond Frangipane Toast
Serves 2-4 people
Those 7 days between Christmas and New Years, they drag on; not in a drab, watch-the-clock way of course, but like watching a summer sunset. Then of course January flies by and suddenly we're 5 red wines deep and that new yearly planner is gathering dust and pencil shavings at the bottom of the couch. I think taking the time to make big, fun, brunchy breakfasts also starts to get replaced with, well, nothing, or a banana or, last night's leftover pasta. Which, believe me is a respectable option; cheesy tortellini for breakfast is a revelation. I think this recipe might keep that slowing train trucking; Aucklanders especially, as I've garnered there is a slightly unhealthy obsession with Almond Croissants in this city.
A more pillowy frangipane (thanks to the ricotta) serves to offset the density of the sourdough. If you are looking for full almond-croissant-but-toast vibes though - skip the ricotta, enjoy the density of that frangipane, (you will want to swim in the mixture either way), and bask in the inevitable compliments you will get when you serve it. I can't quite contain my excitement for you guys to experience this toast. Seriously.
4 large slices of sourdough bread
75g of softened butter (plus more for buttering the bread)
75g of sugar
1 teaspoon of vanilla
75g of almond meal (almond flour/ground almonds)
A pinch of sea salt
3 tablespoons of wholemeal flour (or plain flour)
1/2 a cup of ricotta
Sliced stone fruit (I used 4 cherries, 1 nectarine, 1 plum, 1 apricot)
Icing sugar for dusting on top
Preheat your oven to 160c (fan bake).
To make the frangipane beat together the butter and sugar for 1 - 2 minutes. Whisk in the egg and vanilla until just incorporated. Then whisk through the almond meal and sea salt. Fold through the ricotta until fully mixed in. Then fold in the wholemeal flour and set the mixture aside.
Butter the sourdough slices and place the butter side down on a baking tray. Evenly spread the frangipane mixture across the pieces of toast. Then place your sliced stone fruit on the toast - gently pressing the fruit into the frangipane mixture.
Place in the oven for 15 - 20 minutes or until the bread is toasted and the frangipane mixture is lightly golden on the top.
Dust over some icing sugar and dig in!