A sear in the headlights.Gather Journal Charred Scallion Toast
On the burnt spectrum, they are pure ambrosia: the ashen edges of coal-oven pizza crusts; the blackened undersides of chocolate chip cookies; the crisp, browned rice once you hit a paella or bibimbap’s rock-bottom, and, of course, burnt toast. We gave our bread a gentle char and slathered it with butter doused with honey and a sprinkle of Espelette, then topped it all off with blackened scallions for a symphony of salty and sweet.
Beat together butter, honey, pepper and a pinch of salt.
Position oven rack at broiler height and preheat broiler on high. Arrange scallions on baking sheet, drizzle with a little olive oil, and sprinkle with a pinch of salt. Broil, turning scallions occasionally with tongs, until tender and well charred. Transfer to a plate.
Broil bread on the hot pan, keeping an eye on it, until toasted and charred. Spread with Espelette butter and fold a scallion or two on top. Sprinkle with flaky salt.