Tamarillo on Toast

· 1 min read
Tamarillo on Toast


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


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.

Mike Bones

About Mike Bones

Michael Gaynor

Commis Chef at 5th Street Restaurant



Copyright © 2024 StoryBites.
All rights reserved.