Knafeh Toast with Pistachios

Ingredients

• 4 slices Gluten-free bread
• 1 cup Dairy-free mozzarella shreds
• 1/2 cup Shredded Coconut
• 1/2 cup Sugar
• 1/4 cup Water
• 1 tablespoon Lemon juice
• 1 teaspoon Orange blossom water
• 2 tablespoons Pistachios, chopped

Instructions

1. 1Preheat your oven to 350°F (175°C). Place the 4 gluten-free slices on a baking sheet. Toast in the preheated oven for 5-7 minutes, until they are golden brown and crisp, then remove the baking sheet from the oven and set the toasted slices aside.
2. 2In a small saucepan, combine the 1/2 cup of sugar and the 1/4 cup of water. Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the syrup is slightly thickened and coats the back of a spoon, then remove the saucepan from the heat.
3. 3Stir the 1 tablespoon of lemon juice and the 1 teaspoon of orange blossom water into the prepared syrup. Set the syrup aside to cool slightly while you prepare the other components.
4. 4Preheat your oven broiler to high. Arrange the 4 toasted gluten-free slices in a single layer on a clean baking sheet. Evenly distribute the 1 cup of dairy-free mozzarella shreds and the 1/2 cup of shredded coconut over the top of each toasted slice.
5. 5Carefully place the baking sheet under the preheated broiler. Broil for 2-4 minutes, watching constantly, until the dairy-free mozzarella shreds are fully melted and bubbly, and the shredded coconut is lightly golden. Remove the baking sheet from the oven.
6. 6Drizzle the prepared syrup evenly over the hot knafeh toasts. Sprinkle the 2 tablespoons of chopped pistachios over the top. Serve the knafeh toasts immediately.

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