From Chef Blair Machado formerly of The Park Cafe in Charleston, South Carolina
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
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).
Purée remaining toasted nuts in food processor or Vitamix with hot sauce, honey, and salt.
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.