Who is ready for some elevated toast? By elevated toast, I mean anything that is beyond bread and butter because that’s what toast was when I was kid. Now that I’m an adult its morphed to whole meals plated on toast. Crazy!
I’m not quite there yet, but I did make this fig and currant combo with whipped honey mascarpone toast for an afternoon snack. I liked it so much its been on repeat for a few days . . . and because I didn’t want to waste the whipped mascarpone. It’s my fav thing right now, I could eat it by the spoonful. The recipe as it’s written will be more than you need for this one serving of toast, but it keeps well for a week. Additionally, you can always nix the toast, keep the fruit and whipped mascarpone, then layer it in a glass—voila it’s a trifle.
Of course, if you stick with this as toast and serve it with a glass of OJ its breakfast. That is unless you are my kids who quickly pushed the plate away, because they are not ready to jump on the toast-as-a-meal wagon. Gah!
- 1 slice of bread
- 1-2 tablespoon honey whipped mascarpone (recipe follows)
- 1 -2 figs, quartered
- 2 stems currant
Toast bread to preferred doneness. Spread honey whipped mascarpone and layer with figs and currants.
To make honey whipped mascarpone: Place 1/4 cup mascarpone (room temperature), 3 tablespoon heavy cream, 1 tablespoon honey in a bowl. Beat on low until combined, then increase speed to high, beat until mixture doubles in volume and holds soft peaks.