MAPLE CINNAMON TOAST WITH CITRUS AND CRÈME FRAICHE

By Kitchenbee

Bon Appetit / December 2015

Ingredients

• 1 small blood orange or navel orange, very thinly sliced, seeds removed
• 2 tblsp sugar
• 1/2 vanilla bean, split lengthwise
• 1/2 cup unsalted butter, room temperature
• 1 1/4 tsp ground cinnamon
• Flaky sea salt
• 2 tblsp plus 1 cup pure maple syrup
• 4 1/2 inch thick slices brioche or challah
• 1 cup crème fraiche

Preparation

Step 1

Preheat oven to 450. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.

Mix butter, cinnamon, a pinch of salt, ad 2 tablespoons maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8-10 minutes.

Place each toast, buttered side down, on plates. Top with crème fraiche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.