Lemon & Apple Toast
A morning in September just called for this recipe. Crisp apples, rich honey drizzled, lemon zested, and speckled with flakey sea salt–this toast is one of my favorites.
Something about cooking in early fall is just easy. Recipes tend to just come together simply by nature of seasonality–flavors are at their height and newness is flooding the market in a great bounty.
Every now and then I’ll make some version of fruit on toast. That’s essentially what this recipe is–for those wondering. I love swapping in berries, pears, stone fruits, or in this instance–apples.
The key here is to get your apples sliced oh so thin. I use a mandoline for mine. It creates the perfect delicate yet crisp and juicy slice that just begs for being put on toast or in a tart.
In my opinion, lemon zest just makes this recipe. It offers that hint of acid that you get on the back of a bite of apple pie. So don’t opt out for the lemon zest!
Ingredients
Your favorite bread
Preference of nut butter (I used sunflower butter)
1/2 apple, sliced thinly
zest of half a lemon
drizzle of honey
sprinkle of cinnamon
dash of flaky sea salt
These instructions are pretty straight forward but I’ll give you the rundown.
Toast the bread to your preference. Next, slice the apples. On the toast, spread the nut butter generously but not too liberally. Layer the apples on top–varying the placement your slices in size so that you get an interesting composition.
Dust with cinnamon and lemon zest.
Drizzle honey.
Sprinkle sea salt.
Presto!
