Winter-spiced almond butter on panettone toast
Be the first to rate this recipe
- 50g Asda Smooth Almond Butter
- 2tbsp maple syrup
- ½tsp ground cinnamon
- ½tsp ground mixed spice
- 30g chopped mixed nuts
- 4 slices panettone, 2cm thick
- 2 ripe figs
- 100g blueberries
- 15g toasted flaked almonds
To make the spiced almond butter, put the almond butter in a small pan with the maple syrup, ground cinnamon, ground mixed spice and 1tbsp water. Heat over a low setting for 2 mins until warm and runny. Add the mixed nuts and stir to combine.
Toast the panettone – take care as they will burn quickly.
While the toast is still warm, spread with the almond butter and cut each slice into 4. Arrange in stacks of 4 pieces of panettone each on 4 individual plates.
Slice the figs and arrange on top of the panettone stacks. Sprinkle on the blueberries and toasted flaked almonds over the top of the stacks, to serve.