APRICOT, NECTARINE AND PLUM BRUSHETTA
2 soft nectarines
4 x 1.5 cm slices from a sourdough
60g unsalted butter, softened
1 vanilla pod
250g caster sugar
25ml brandy (optional)
Crème fraiche to serve
Preheat the oven to 200C
Grease a baking tray.
Butter each slice of bread on one side only.
Cut the vanilla pod into small pieces and pound with the sugar in a mortar.
Halve and stone the fruits, put into a bowl, add the sugar and brandy. Stir gently to combine. Let marinate for 20 minutes or so.
On each buttered slice of bread, divide the fruits so there is an even amount on each slice. Put some fruit flesh side down on the bread so the juices seep into the bread and put some flesh side. Pour over the remaining juices from the bowl.
Bake the brushettas in the preheated oven for 25 minutes. They should be crisp on the edges and the fruits cooked. Serve warm with crème fraiche.