Very Berry Toast
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Peach, Berry & Nut Butter Toast
He says, “My dishes are constantly evolving and I will tinker with things until I believe I have the perfect recipe.” Take a cue from him and turn your toast into an experimental canvas with other seasonal fruits and garnishes.
Recipe by
Gregory Gourdet
Chef and Author
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Ingredients
Serves 2
| 2 slices, sourdough bread |
| 4 tablespoons, sunflower seed butter |
| 1 peach |
| 6 raspberries |
| 2 teaspoons, honey |
| 1 teaspoon, toasted sunflower seeds |
| Flake salt |
| Edible flowers |
Directions
Ready in 10 min
- Toast sourdough for 3.5 minutes on artisan bread mode.
- Remove the pit from the peach and slice into quarter-rounds. Cut the raspberries into half.
- Once the toast is ready, spread sunflower seed butter, then top with peach slices and raspberries.
- Top with honey, sunflower seeds, and flake salt. Garnish with edible flowers.
How to toast sunflower seeds with your BALMUDA
- Place sunflower seeds on a baking tray.
- Heat at 400℉ on oven mode for 3 minutes.
Gregory Gourdet
Chef and Author
Gregory Gourdet most recently served as the Culinary Director for Departure Restaurant + Lounge, where he paired local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. A James Beard Award nominee and native New Yorker, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. Gourdet’s global travels to understand other cultures is what drives his constantly evolving seasonal menus that are inspired by cooking methods and ingredients he has encountered during continuous trips to Asia, Europe and the Carribean. His first cookbook, Everyone's Table: Global Recipes for Modern Health and his first restaurant, Kann, a wood fired Haitian concept are both slated for 2021.
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