Baked Almond Toasts with Grilled Apricots
Photography Claire Aldous.
Enjoy a delicious brunch with these easy to put together rich nutty brioche toasts. Top with any grilled stone fruit or figs or add a dollop of ricotta or mascarpone and a pile of fresh raspberries – any combination is going to be divine!
INGREDIENTS
8 x 2cm thick slices brioche or challah bread
jam of choice
⅓ cup sliced almonds
grilled apricots (recipe below)
icing sugar
Topping
80 grams butter, very soft but not melted
⅓ cup caster sugar
1 x #7 egg (large)
1 teaspoon finely grated orange zest
80 grams ground nuts, you can use almonds, hazelnuts, walnuts or macadamia nuts
2 tablespoons plain flour
¼ teaspoon sea salt
Grilled Apricots
8 firm but ripe apricots, halved and pitted
⅓ cup caster sugar
METHOD
Preheat the oven to 180°C fan bake.
Topping: Beat the butter and sugar in a bowl until well combined. Add all the remaining ingredients and beat together until smooth. Chill for a few minutes to firm up a little.
To cook: Spread one side of each piece of bread with jam. Spoon on 2 tablespoons of the almond mixture and spread thickly, stopping just short of the edges.
Scatter with the almonds then place on a lined baking tray. Bake for 13-15 minutes until puffed and golden and the topping is set.
Top the warm toasts with the grilled apricots and dust with icing sugar. Makes 8.
Grilled Apricots
Preheat the grill to its highest setting.
Press the cut side of the apricots in the sugar until they are well coated. Place sugar side up on a foil lined baking tray and grill until the sugar has melted and started to caramelize in places and the apricots are tender but not collapsing. Cool then halve.
The almond topping can be made a couple of days ahead but return to room temperature before using for easier spreading.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.