A true summer treat – Sweet Apricot and Basil Toast
SWEET APRICOT AND BASIL TOAST
4 servings /12 small toasts
10 mature and sweet apricots
1 baguette, preferably not too fresh
24 fresh basil leaves, less if the leaves are very big
Rinse the apricots, divide them in halves and take out the stone, then proceed to slicing them thinly. Cut 12 of the basil leaves into thin, thin strips, try to keep each leaf separate to make it easier to compose the toasts later.
Slice the baguette into 24 1 cm / 0,4 in thick slices.
Start making the toasts: line up 12 slices of baguette, then put 2-3 slices of apricot on each bread slice, the amount depends on how thin the slices are. Put the basil strips on top on each toast and then put another slice of baguette on top and press slightly to make it adhere.
Melt the butter in a non-stick pan and start frying the double toasts until golden, taking them out and turning them in sugar that you have put on plate beforehand.
Decorate with a basil leaf, stick a toothpick through the leaf and the toast and serve!