1 large or 2 small citrus fruit, peels and piths removed with a knife, sliced into rounds
1 ½ tablespoons raw sugar
2 slices whole grain sourdough bread, toasted to desired darkness
4 tablespoons sunflower butter
2 tablespoons prune puree, recipe follows
1 tablespoon sunflower seeds
2 California prunes, finely diced
For the Brûléed Citrus Wheels: Place the citrus wheels on a heat-proof surface (like a baking sheet) and add a small amount of sugar to the top of each piece.
Using a circular motion, pass the flame of a culinary torch repeatedly over the sugar until it boils and turns lightly charred and amber.
*Alternately, use a broiler set on high to caramelize the sugar.
To build the toast:
Spread 2 tablespoons of sunflower butter on each warm piece of whole-grain toasted sourdough bread. Top with 1 tablespoon prune puree, spread evenly across the sunflower butter. Sprinkle half of the diced prunes and sunflower seeds over top. Arrange half the broiled citrus on top and serve immediately.
Prep time: 5 minutes
Yields: 1 cup
16 ounces pitted California prunes
1/2 cup hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.
This recipe is delicious with all sorts of different varieties of citrus. While we used Tangerines and Mandarins for the pictured toasts, there are lots of other variations you can make with other varieties of citrus.
- Blood Orange + Cara Cara
- Navel + Mandarin
- Ruby Red Grapefruit + Clementine
- Valencia + Tangelo
Serving Suggestion: Still hungry? Wash this tasty toast down with a Tropical Prune Juice Smoothie!