Tamarillo on Toast

· 1 min read
Tamarillo on Toast

Ingredients:

  • Fernglen Farm New Zealand Sheep Milk Labneh
  • 1 Tamarillo
  • 1 Slice of Grizzly Midnight sourdough
  • Pickled parsley
  • Salt

Instructions

Step 1

Score the top of the Tamarillo in a cross hatch pattern and blanch in a rolling boil for 30 seconds.

Step 2

Submerge in ice water to help the skins peel away from the flesh easily.

Step 3

Peel Tamarillo and set aside.

Step 4

Toast a slice of your favourite bread. Today we’re using Grizzly’s Midnight Sourdough.

Step 5

Once the bread is toasted, spread labneh and season with flakey sea salt.

Step 6

Slice the Tamarillo into thin slices and lay on them on top of the labneh and finish with freshly picked Italian parsley leaves.

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Mike Bones

About Mike Bones

Michael Gaynor

Commis Chef at 5th Street Restaurant

@_mikebones

@bonespickles

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