- 1.5 tbsp pureed nut butter (smooth or chunky)
- 1.5 tbsp jellied grape (or other fruit)reduction
- 2 slices of leavened loaf toasted
Place one slice of leavened loaf on flat surface. With a butter knife or other flattened instrument, apply pureed nut butter by spreading evenly from upper right corner to upper left corner. Without raising the knife, pivot 90 degrees, following the edge of the leavened slice. Upon reaching 2nd corner, pivot 90 degrees, continuing to spread the puree. Upon reaching the 3rd corner, pivot once again, ending at the starting corner. Set this slice aside.
Place second leavened slice on flat surface. Apply fruit reduction with a knife , ensuring that all areas of the exposed leavened loaf slice’s upper area is covered. Use even strokes with slight pressure to facilitate spreading.
Once both halves are finished, allow them to meet by butting both sides together. Place hands on outer edges of each slice and lift slightly allowing slices to raise and meet. Apply slight pressure and lie combined slices on flat surface.
With a sharpened cutting instrument, score the combined slices diagonally from corner to corner. Garnish with cinnamon or honey. Serve.