Banana, Honey and Toasted Coconut-Hazelnut Butter Crostini with Fleur de sel
1/4 cup (4 tbsp) Toasted coconut-hazelnut butter (or any other nut butter)
2-3 bananas (at your preferred ripeness), sliced*
2-3 tbsp honey, warmed**
fleur de sel (maldon salt)
Preheat the grill in your oven to the hottest temperature.
Cut the french bread with a sharp knife at an angle into 1″ thick slices.
Place them onto a baking tray and put under the grill until just brown around the edges – watch the bread closely, it will take under a minute to slightly brown. Flip the bread over and put under the grill until just browned again.
Spread 2 tsp of nut butter on top of each piece of warm toasted bread. Top with the sliced bananas, drizzle with some honey and sprinkle with the fleur de sel.
Vegan Variation: replace the honey with maple syrup or agave syrup!
*if you’re making these ahead of time, you’ll want to stop the banana from browning: put the banana slices into a bowl and either:
- squeeze over some lemon or lime juice, then gently stir to coat, or
- mix 1/4 cup lemon or lime juice / vinegar with 1 cup of water, pour over the banana slices, leave for 3 minutes, then drain.