Matcha Cream Cheese & Raspberry Jam Checkerboard Toast

Taking inspiration from this Japanese zen garden by Mirei Shigemori, which showcases the garden’s most famous feature: its checkerboard paving. Known as the Ichimatsu pattern, traditionally seen in kimono fabrics and screen designs and today, on our toast. 

Recipe & Images by Ismat Awan

Makes: 250g block of matcha cream cheese 

Prep time: 10 minutes 

Serves: 1 toast but you can make as much as you like (no judgement)!

Ingredients:

• 2 levelled tsp Slow Article ceremonial grade matcha powder, sifted
• 2 tbsp just-boiled water (not boiling)
• 250g cream cheese, room temperature
• 2 tsp maple syrup or runny honey (adjust this amount to suit your taste)
• 2 tbsp raspberry jam, stirred in a small bowl to loosen
• 1 thick slice shokupan (or any bread you like), lightly toasted
  

Method:

1. In a small bowl, mix the sifted matcha and water together until you get a smooth and slightly runny consistency. Set aside. 
2. In a medium bowl with a wooden spoon/spatula, whip the cream cheese and drizzle in the matcha. Fold until it's light, fluffy and fully incorporated. 
3. Folding with a wooden spoon/spatula mix in the maple syrup or runny honey. Taste and adjust the sweetness. If you need a little more sweetness or more matcha powder, add that now. The cream cheese flavour will be a mix of  tang from the cheese, a touch of match and a hint of sweetness - remembering that the sweetness will also come from the jam.  
4. Time to plate with intention. On your favourite plate, place your lightly toasted bread and begin to assemble.
5. You can spread, dollop, pipe or dot your toast with the spreads however you like, but here at Slow Article, we’re all about making everyday moments mindful. 
6. Using the back of a teaspoon spoon, dollop and drag the matcha cream cheese and raspberry jam. Alternating the spreads to create a visually stunning checkerboard design. 
7. Enjoy on its own or with a Slow Article ceremonial grade matcha, hot or iced.

Notes:

• Store the matcha cream cheese in an airtight container in the fridge for up to 1 week.
• Vegan cream cheese can be used to suit your dietary needs.
• For a more pronounced matcha flavour, lightly dust a little extra sifted matcha over the top just before serving.
• Leftover matcha cream cheese can be used to ice cakes, stuffed into dates, added to a cheese board for something unexpected, or rolled into protein balls.