Stylist: Talia Brown.
Hair and Makeup: Sheri Stroh, greenbeauty.ca, Plutino Group.
Nails: Nargis Khan, Tips Nail Bar, P1M.ca.
Food and Prop Styling: Victoria Walsh.
On Markle: Turtleneck, Kit and Ace. Pants, Rag & Bone. Shoes, French Connection.
On Heinrichs: Onesie, Holt Renfrew. Rings, Myel.
Grandma Markle’s Apple Butter Toast
3 lb apples (about 10), peeled, cored and chopped
2 cups granulated sugar 1 1⁄2 tsp ground cinnamon 1⁄8 tsp ground cloves
1⁄8 tsp salt
Place all ingredients in slow cooker. Toss to mix. Turn to high heat. Heat until bubbling. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook for 8 to 10 hours (perfect to do overnight). Remove lid; cook, uncovered, for an additional hour. Whisk until smooth. Makes 2 3⁄4 cups; leftovers will keep in a sealed container in the fridge for two weeks.
1⁄4 cup cream cheese, at room temperature
2 cups ricotta cheese 2 tbsp whole milk
1 tbsp honey
2 tsp lemon zest
1 1⁄2 tsp freshly grated ginger
Generous pinches fleur de sel or Maldon salt
Marcona almonds, for garnish
Using a stand or electric mixer with whisk attachment, beat cream cheese until smooth. Add ricotta and milk. Beat over medium until fluffy (4 to 5 minutes). Stir in honey, zest, ginger and salt. Taste and drizzle with more honey, if you like. Makes 2 1⁄3 cups; leftovers will keep in a sealed container in the fridge for one week.
Assembly To prepare, smear Whipped Ricotta over slices of toasted seeded country bread, and then spread each slice with Apple Butter. Scatter with coarsely crushed Marcona almonds. Sprinkle with more fleur de sel, if you like.
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