PB & Raspberry Purée Toast

Directions

1. Wash hands with soap and water.

2. In a small saucepan over medium heat, combine raspberries and sugar. Cook for 6 minutes or until raspberries are soft and release their juices, mashing them with the back of a spoon; set aside to cool.

3. In a small bowl, combine peanut butter and honey.

4. Evenly divide peanut butter mixture between the slices of bread and evenly top with raspberry purée and a sprinkle of matcha powder. Evenly top with nuts and seeds and serve.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!