Pan-grilled marshmallow toasts with sea salt

• Baking & Spices

  • 1 Flakey sea salt

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 2 tsp unsalted butter, unsalted

• Desserts

  • 1 Marshmallows, large

Found on ladyandpups.com

Description

Ingredients

• Thinly sliced baguette
• 1 large marshmallows for each toasts
• 1~2 tsp unsalted butter for each toasts, melted
• Flakey sea salt for sprinkling

Directions

• I sliced the baguette diagonally because thats what I was use to, but in hindsight, round medallion-shaped slices may work more naturally with the shape of marshmallows.
• So, slice however many toasts youre making in round shapes, then brush one side with melted butter. Toast them buttered-side-down on a non-stick skillet (this is when you really really want to use a TEFLON skillet instead of cast-iron) over medium heat until golden browned. Set aside.
• Brush the skillet with more butter to coat it, then place 1 large marshmallow with 1 toast over the top (with the browned side facing up). You can do 2~3 at the same time but do not over-crowd the skillet. At first the toast would have trouble sticking to the marshmallow, but just give it 10 seconds, then gently press it down as the marshmallow melts and expand. Once the marshmallow expand to the edge of the toast, stop pressing down or the marshmallow would disappear. If theres marshmallow running too far away from the toast, just gently push it back with a knife.
• Once the bottom of the marshmallow is nicely caramelized, remove the toasts from the skillet by picking the baguette-part up with a tongs, then invert it onto a plate. Sprinkle generously with flakey sea salt and eat IMMEDIATELY.