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Roast apricot and cinnamon sugar bruschetta
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4 slices sourdough bread
30g unsalted butter, softened
4 tbsp double cream
2 tbsp caster sugar
2 tsp ground cinnamon
6-8 apricots, halved
2 tbsp light brown soft sugar
almond liqueur, to serve (optional)
1. Preheat the oven to 200°C, gas mark 6. Put the bread on a foil-lined roasting tray and spread with 20g butter. Spoon 1 tbsp cream over each slice, then sprinkle over the caster sugar and cinnamon. Sit 2-4 apricot halves hollow-side up on top of each slice and put a small piece of the remaining 10g butter in each apricot. Sprinkle the brown sugar over the top. Roast for 20 minutes until the apricots are golden and the toast is crisp. Drizzle with the liqueur, if using, and serve with extra cream, if liked.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.