Almond Butter Toasts with Grapes
Photo by Andrew Cebulka

Keeping things simple, and few things are as satisfying as a warm slice of freshly baked bread, toasted to be equally crunchy and chewy in texture, and slathered with a generous spread of creamy butter. We’ve all experimented with that formula: tried out whole wheat and sourdough, opted for butter or a nutty spread. We’ve piled on jam or honey and devoured a slice alongside the morning paper and our steaming mug of joe. Yes, we love morning toast as much as anyone, but what we’ve really been digging lately is the “anytime” toast.

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  • 1 quart almonds, plus handful for garnish
  • 1 quart cashews
  • 1 teaspoon preferred hot sauce (Chef Machado recommends the 9˚80˚ brand)
  • 1 teaspoon wildflower honey, plus more for garnish
  • 1 teaspoon salt
  • 1 thick slice whole-wheat bread
  • Sliced grapes for garnish (optional)
  • Fleur de sel
  1. Lightly toast almonds and cashews, just enough to release oil. Note: You do not want any color on the nuts, this toasting is light as can be. Set aside handful of toasted almonds to garnish finished toast (chop when cool).
  2. Purée remaining toasted nuts in food processor or Vitamix with hot sauce, honey, and salt.
  3. Toast bread to golden brown and pile with ⅓ cup prepared almond butter, chopped almonds, sliced grapes, fleur de sel, and drizzle of honey. Note: You will have extra almond butter, store in fridge in sealed container for up to 2 weeks.
  • Recipe By
    Chef Blair Machado formerly of The Park Cafe in Charleston, South Carolina

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