Toasted Almond Topping for Grilled Fruit
Once you've tried this topping you will find lots of other from grilled fish to salad to sprinkle it on.
Makes about 1/2 cup
Olive oil
2 slices day-old French bread, sliced about ½ inch thick
1 1/2 tablespoons almonds blanched and toasted*
1/2 teaspoon orange zest (use a zester, not a grater)
1 small garlic clove
6 fresh mint leaves
Kosher salt
1. Pour olive oil into an 8" skillet so that it is 1/8 to 1/4 inch deep, and set over medium heat. When hot, add the bread slices. Sauté about one minute until the bread is golden brown, then turn and cook the other side to a golden brown. Drain on a paper towel.
2. Tear the bread into pieces, discarding the doughy center. Place the pieces between 2 sheets of wax paper and roll a rolling pin over it to create large, golden crumbs.
3. Chop the almonds until fine.
4. Finely chop the orange zest together with the garlic and mint, then combine with the bread crumbs and almonds. Taste and see if you need a pinch of salt.
*To toast the almonds, preheat the oven to 350°F. Cook the almonds on a small baking sheet for about 5 minutes to lightly toast.
Adapted from The Zuni Café Cookbook, Judy Rodgers, 2002 www.CookingWithJulie.com
©Julie Logue-Riordan, 2009
Copyright © Julie Logue Riordan, Cooking with Julie
