Jamie Bissonnette and Ken Oringer load caramelized fruit onto bread for the tartine of your dreams
“This is not a dessert, it’s not sweet, it’s the perfect breakfast,” Ken Oringer says after crunching into buttered sourdough topped with jam-like roasted plums, yogurt, sea salt, Demerara sugar, and his deeply-beloved bee pollen. He and Little Donkey partner Jamie Bissonnette joke that they’re calling this dressed-up toast a "roasted plum tartine" so they can levy a one-dollar upcharge, but it’s definitely a far cry from the plain old butter-swiped white bread slices most of us see flanking our eggs at breakfast. In fact, this fruit-laden bread is hefty enough to stand as a morning meal all on its lonesome.
To make: Cut plums in half and remove the pits. Heat oil to in a pan (ideally cast iron) and place the fruit cut-side down. The oil should be hot enough to sear the fruit, but not sizzle and spray out of the pan. Resist the urge to poke and move the fruit, and let the sugars caramelize and the insides soften. Sprinkle sugar lightly on top and flip the fruit over to char the skin lightly and add a note of nutty bitterness. Remove from heat.
Butter thick slices of sourdough on one side, and toast in a separate pan, making sure to move the bread around so it cooks evenly. When it’s to your desired level of crunch, butter the cold side and flip. Cook until crisp, pushing down if necessary to ensure that the surface is touching the pan. Remove from heat, then add additional butter, and mash the plum halves into the bread with a fork. Sprinkle with crunchy sea salt and Demerara sugar to taste, spoon on thick, Greek-style yogurt, and sprinkle with bee pollen.