Servings: 4 serving
Equipment
Conventional oven
Small saucepan
Whisk
Ingredients
- Zest of 2 large fresh oranges
- 1/2 cup fresh orange juice from zested oranges
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon honey raw, organic, local if possible
- Pinch of sea salt Himalayan or another high-quality sea salt
- 1/2 cup unsalted butter high-quality, room temperature
- 4 slices artisanal sourdough bread 3/4 inch thick
- Optional:
- Finely chopped crystallized ginger sattvic sweetened
- Toasted almond flakes
Instructions
- Start by preheating a conventional oven to 375°F (190°C) to prepare it for baking the toast.
- Zest 2 large oranges, being careful to avoid the white pith, which is bitter; set the zest aside.
- Juice the zested oranges to yield 1/2 cup of fresh orange juice.
- Heat the mixture over medium heat while stirring, allowing it to reduce by half and thicken into a syrup, approximately 10-12 minutes.
- In a medium bowl, whip 1/2 cup of room temperature, unsalted, high-quality butter until light and airy using a whisk or electric mixer.
- Cut 4 slices of high-quality, artisanal sourdough bread to about 3/4 inch thick.
- Gently toast the slices in the preheated oven until lightly golden and crisp, approximately 8-10 minutes; flip the slices halfway through for even toasting.
- Remove the toasted slices from the oven and allow them to cool for a minute to prevent the compound butter from melting too rapidly.
- Generously spread the orange-ginger compound butter on the warm slices of toast, ensuring each piece is evenly coated.
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06/10/2024 10:45 am GMT
