If you are a foodie, and especially if you live in Los Angeles, you have probably heard about Jessica Kozlow and her hip cafe Squirl. Originally best known for its housemade jams, the cafe mainly serves breakfast and lunches. Unfortunately, I live at a copious distance and have never been brave enough to tackle the LA traffic to taste Kozlow’s food. As a result, I was elated to see French Elle’s website featuring Squirl’s cult recipes. Merci Elle!
A particular recipe caught my eye because of its simplicity: the burnt brioche toast with ricotta and jam. Turns out this dish, along the pesto rice bowl, are the cafe’s bestsellers. From the recipe, it looked pretty basic but I was curious about the burnt aspect of it. And after doing minimal pictorial research on the internet, I could see that the toasts were actually burnt burnt.
I was very eager to give it a try and so here how it went.
All you need is:
- Brioches (mine were small and round, but you can also use a brioche bread that you slice)
- A nice seasonal jam. I picked a blackberry peach jam at my local store.
Simply butter the two open faces of the brioches and toast them in a skillet, at a low flame, until they turn golden. There was no particular mention in the recipe as to how to achieve the burnt effect but since I was intrigued, I let mine sensibly darken at the edges so they were technically burnt in these spots.
Then whip some ricotta. And when your brioches are done, simply slather the ricotta and the jam on top.
Here’s how mine looked:
The result was astonishing and surprisingly good for such a simple recipe. Strangely enough, it is the combination of the creamy sour ricotta with the burnt, almost charred, flavor of the brioche that, I would say, makes the recipe. For this reason, I would probably let mine darken a little bit more next time. It was so good that next time might be tomorrow morning.
Have you had a chance to taste Jessica Kozlow’s food or make some of her recipes?