Whipped Red Currant Butter on toasted brioche with grilled apricot
Ingredients
- 2 slices of brioche bread, lightly toasted
- 2 tbsp Callas Red Currants Jelly
- 100 g unsalted butter, at room temperature
- 2 ripe apricots, halved
- A pinch of fleur de sel
- Fresh thyme or lemon balm for garnish
Preparation
- Grill the apricots cut-side down until just caramelized (use a grill pan or BBQ).
- Mix the soft butter with the red currant jelly until light and fluffy — creating a rosy, fruity butter. Add a pinch of fleur de sel.
- Spread a generous layer of the red currant butter on the warm brioche.
- Top with a grilled apricot half. Garnish with a sprig of thyme or lemon balm.
- Serve immediately — delicious with a cup of herbal tea or as a summery brunch treat.
