RECIPE
The Anatomy of a Dish

by Diane Forley with Catherine Young (Artisan)

CINNAMON TOAST WITH GRAPEFRUIT
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2 tablespoons sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) butter, melted
6 thick slices (about 3/4 inch thick) white bread
2 grapefruit, peeled, pith removed, and separated into segments
Yields 4 servings.
Preheat oven to 400 F.

Combine sugar, cinnamon and nutmeg on a plate or in a shallow bowl. Pour the melted butter into another shallow bowl. Dip the bread slices in the butter, then coat them on both sides with the sugar and spice mix and arrange in a single layer on a baking sheet. Reserve the remaining spice mixture.

Bake the bread until the first side begins to crisp, about 20 minutes, then flip and bake for about 10 minutes longer. Remove the bread from the oven and preheat the broiler.

Place the grapefruit segments in a small baking dish, sprinkle with the reserved spice mixture and broil just until they are warmed through, about 3 minutes.

To serve: Cut each slice of bread into 4 strips. Arrange 6 strips of cinnamon toast and 3 or 4 grapefruit segments on each plate and serve.