Citrus Breakfast Toast
Citrus Breakfast Toast
Prep time : 13 minutes Cook time : 2 minutes Servings : 2
Prune Puree : 16 ounces pitted California
Prunes 1 / 2 cup hot water
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
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 table spoons 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 .
Alteration : Use broiler set on high instead of culinary torch to caramelize sugar .
Prune and Almond Truffles
Recipe courtesy of Meg of “ This Mess is Ours ” Prep time : 45 minutes Servings : 24
Water
1 cup California Prunes 1 1 / 2 cups toasted slivered almonds , divided
1 / 4 teaspoon coarse kosher salt , plus additional , to taste , divided
1 tablespoon cocoa powder 1 1 / 2 tablespoons vanilla paste or extract 1 / 4 teaspoon almond extract
Boil water and pour over prunes . Soak 30 minutes ; drain .
In food processor fitted with “ S ” blade , pulse 1 / 2 cup toasted almonds with salt , to taste , until fine crumbs form . Transfer to shallow bowl and set aside .
Add remaining almonds to food processor with 1 / 4 teaspoon salt and cocoa powder . Pulse 30 seconds to combine . Add prunes , vanilla paste and almond extract ; process until combined . Mixture should be creamy with slight texture from almond crumbs . Transfer prune mixture to bowl and refrigerate 1 hour .
Once chilled , use small cookie scoop to portion out individual truffles on parchment-lined baking sheet . Gently roll each truffle in reserved toasted almond crumbs . Store on parchment-lined plate in refrigerator up to 2 weeks . Serve chilled .
Prune and Almond Truffles
Prune , Mozzarella and Basil Skewers
Prune , Mozzarella and Basil Skewers
Prep time : 5 minutes Servings : 5
5 pieces prosciutto , halved lengthwise ( optional ) 10 California Prunes 10 basil leaves 10 cherry-size mozzarella balls
If using prosciutto , fold each half in half lengthwise so width of prune is wider than width of prosciutto . Starting at one end of prosciutto , wrap one prune ; repeat with remaining prosciutto . Set aside .
Wrap one basil leaf around each moz zarella ball then thread onto skewer . Thread one prune or prosciutto-wrapped prune onto each skewer .
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