Fancy Toast #3

Blueberry Cardamon Compote & Vanilla bean Honey Creme Fraiche

So. Many. Words.

This is the last of the toast posts. I ran out of sourdough and ideas. Maybe I’ll do a toast post every week? They are fun to create!

The toasts have vanilla bean & honey creme fraiche on the bottom and blueberry cardamon compote on top. I could eat the creme fraiche by the spoon full. Here is another “guide” on how to make these gems! This is all by taste so start small with the spices and add until you like what you taste.

Get some creme fraiche. Mix in 1 vanilla bean and a couple of teaspoons of honey. Spread it on your toast. I put this in a round deli container with a lid. Kept it in the fridge until I was ready to spread it.

Make blueberry compote. I probably added about a cup of blueberries and some sugar, with a bit of lemon zest and a half of a lemon to a medium size pot. Let it come to boil and then added ground cardamon to taste. It was about 3 pinches. I used a pods and ground it in a pestle and mortar. Then add as much as you want to the top of the toast!

DUNZO.

Randy knows what’s up.

Making fancy toast was such a great way to practice food photos! It’s helped me learn how to blend flavors, work on my composition, and styling! It’s practice. I played volleyball for years. 7th grade to sophomore year of college- year round. I loved practicing techniques like getting a ball out of the net, setting drills, practicing different types of serves, and footwork drills- this is kind of like that. ( I clearly miss volleyball) Muscle memory for styling photos! OK that’s it!

If you make the toast please tag me!

-JLM