Last week, I was craving a nice PB&J toast for breakfast. I wanted it badly. I opened the refrigerator, and “d’oh,” there was no jam in there! My tummy was growling. This was a kitchen emergency.
Thankfully, a basket of strawberries (that were a little past their prime) was there to save the day! I sliced a nice thick slice of La Brea Bakery’s whole grain loaf (one of my favorites!), got it all nice and toasty, slathered a generous layer of peanut butter, and plopped some mashed strawberries on top with a drizzle of local honey. Oh my. Talk about a taste explosion! See the photo of my creation here.
I’ve done a similar thing with bananas before, but why did it take me so long to add other fresh fruits on PB toast? The best part of all this was that the fruit with honey was way less sweet than regular jam, AND there were no artificial sweeteners or refined sugar in it! It just felt healthier. The fruits also add so much more complexity in terms of taste, and it turned a drab breakfast into a fancy pants dish. We’re talking $4 toast style.
For my second attempt, I decided to mix blackberries with nectarines. I won’t lie, it took a lot of self-control for me to photograph this toast without devouring it all immediately. I know, this recipe ridiculously simple, but it’s something that we don’t make often enough. If you like peanut butter & jelly sandwiches, you need to try this recipe soon before summer fruits go out of season!
Grown-Up PB&J Toast
- 2 slices of bread, I used La Brea Bakery’s Whole Grain Loaf
- 1 1/2 TBS unsalted peanut butter
- 1/2 ripe medium nectarine, diced
- 8-10 large blackberries, chopped
- 2 tsp honey, or add more to taste
- Toast the bread, and spread peanut butter on each toast.
- In a small bowl, mix the nectarines and blackberries. Spoon the fruit mixture on top of the toast.
- Drizzle a teaspoon of honey on top of each slice of toast.