Open faced Sandwiches are loved in France.
A good wheat sourdough bread is the base. Toast it in a pan in butter and you have the perfect transport vehicle for scrumptious toppings.
I bought French apricots today in the supermarket and they called for something other then just eating them as they were.
A Burrata sitting in its brine was in the fridge. Creamy cheese and sweet hot fruits sounded great. These two ingredients need a bit of green to balance them out.
I have a pot of lemon verveine on the balcony. Nothing is better.
Recipe for 2 breads:
1 Burrata
2 thick slices sourdough wheat bread
Butter
5 Apricots
Olive oil, lemon salt, pepper, honey
Lemon verveine
Preheat the oven 160C fan.
Cut the aoricots down the seam and take the stone out. Brush with olive oil and season with salt and pepper. Put on baking paper and bake for 10 to 12 min.
Butter the bread on both sides and brown it in a pan. Break the Burrata in the middle and spread on both pieces of bread.
Put the apricots on top and chop the verveine. Sprinkle it over and drizzle some runny honey over everything.
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