Humboldt Fog Recipe

Inspired by Our Paladar

Time30m

Serves4

raspberry preserves, grilled bread

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Ingredients

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1
Prepare the Raspberries
In a medium saucepan, combine the fresh raspberries and granulated sugar. Stir gently to coat the raspberries in sugar.
2
Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 10-15 minutes, stirring frequently until the raspberries have broken down and the mixture has thickened.
3
Add Lemon Juice
Remove the saucepan from heat and stir in the lemon juice. This will help balance the sweetness and enhance the flavor.
4
Cool the Preserves
Let the preserves cool in the saucepan for about 10 minutes before transferring to a clean jar. Allow to cool completely before sealing.

5
Slice the Baguette
Slice the baguette into 1/2 inch thick slices on a diagonal for optimal grilling.
6
Brush with Olive Oil
Brush both sides of each slice with olive oil to ensure even grilling and flavor.
7
Grill the Bread
Preheat your grill or grill pan over medium-high heat. Place the oiled bread slices on the grill and cook for about 2-3 minutes on each side, until golden brown and crisp.
8
Season with Salt
Once grilled, sprinkle the toasted bread with a little salt to enhance the flavor.