Photograph by Martyn Thompson Food Styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Burnt: Smell

Charred Scallion Toast

Amuse-Bouche from Issue 12 - Winter 2018 – The Senses

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.

serves 6

4 Tbsp unsalted butter, softened
2 tsp honey
1 generous tsp Espelette or Aleppo pepper
2 bunches scallions, trimmed and halved
3 (¾-inch thick) slices of dense bread, halved

1
Beat together butter, honey, pepper and a pinch of salt.
2
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.
3
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.