Golden, caramelized toast layered with homemade berry compote and cloud-like walnut and date whipped cream delivers the perfect balance of warm spice, rich nuttiness, and a naturally sweet flavor in every bite.
1 cup mixed frozen berries
3 to 4 tbsp water
2 to 3 tbsp brown sugar, to taste
1 Tbsp lemon juice
1 tsp lemon zest
½ cup California walnuts
4 thick slices brioche bread, crust removed
½ cup of unsalted butter, softened
3 tbsp honey
3 tbsp light brown sugar
½ tsp cinnamon
4 medjool dates, pitted and soaked in boiling water
1¼ cup water
2¼ cups California walnuts
½ tbsp honey
½ tsp vanilla extract
Add berries, water, brown sugar, lemon juice and lemon zest to a saucepan and mix to combine. Bring to a boil and then allow it to simmer over medium heat until sauce reaches desired thickness. Set aside to cool.
Preheat the oven to 350°F. Place the walnuts in a food processor and pulse until they resemble slightly coarse sand. This finer texture helps the walnuts blend seamlessly into the honey butter and makes the mixture easier to spread evenly over your toast.
In a bowl, add softened butter, honey, brown sugar, cinnamon, salt and processed walnuts. Whip the ingredients together, by hand or with a handheld electric mixer, until everything is completely combined.
Brush each slice of bread generously with the walnut honey butter, ensuring all sides are coated. Place coated bread on a baking sheet lined with parchment paper. Bake for 10 minutes and then flip and bake for a further 10 minutes, until the edges are golden and caramelized.
Meanwhile, add the medjool dates and ½ cup of water to a blender and blend on high until smooth and combined. Next, add in walnuts, honey, remaining water, and vanilla extract. Start the blender on low, then quickly increase to the highest speed. Blend for 3-5 minutes until you reach a very smooth consistency, scraping sides as necessary.
Cool over an ice bath, transfer to a container and store in the refrigerator until ready to use.
To serve, place warm golden toast on a plate and add dollop or pipe on the Walnut and Date Whipped Cream. Top with berry compote, a sprinkle of extra crushed walnuts, and enjoy!
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