Strawberry & Basil Toast

📝 Ingredients

• 4 slices wholemeal bread (about 40 g each)
• 60 g light cream cheese (about 10% fat)
• 150 g plain skyr, 0 % fat
• 250 g strawberries (1 punnet)
• 8 fresh basil leaves
• 1 tsp balsamic vinegar
• 2 tsp honey
• Black pepper

🍴 Utensils

• Toaster
• 2 bowls
• Spoon
• Paring knife
• Chopping board

📖 Steps

1. Rinse the strawberries quickly under cold water before hulling them (once hulled, they soak up water), then pat them dry gently with kitchen paper. Cut into slices 3 to 4 mm thick.
2. Put the slices in a bowl, drizzle with the balsamic vinegar, add a twist of pepper and toss gently. Leave for 5 min: the balsamic and pepper bring out the sweetness of the strawberries.
3. In the other bowl, mix the cream cheese and skyr with a spoon until smooth and lump-free. If the cheese is too firm, work it on its own for a few seconds before adding the skyr.
4. Toast the bread slices in the toaster (or in a dry frying pan, 2 min per side) until golden and really crisp. Leave to cool for 1 min so the cream doesn't melt.
5. Spread the skyr cream generously over the toasts, right to the edges. Arrange the strawberry slices on top, overlapping them, leaving behind the juice at the bottom of the bowl, which would make the bread soggy.
6. At the last minute, stack the basil leaves, roll them up like a cigar and cut into thin ribbons: cut in advance, basil turns black. Scatter over the toasts.
7. Finish with a zigzag drizzle of honey over each toast (1 tsp for two toasts) and serve straight away, while the bread is still crisp and the strawberries nice and fresh.