The Apricot Cinnamon Croutes exudes the flavors of apricots, cinnamon and crÃ¨me fraiche. Just the right pick for the formal occassions, the Apricot Cinnamon Croutes can be prepared in a jiffy. Just gie this yummy Apricot Cinnamon Croutes a try.
Canned apricot halves in juice
29 Ounce, drained (2 Cans Of 14 1/2 Ounce Or 410 Grams Each)
8 (From A Large Loaf)
2 Tablespoon, softened
90 Milliliter (6 Tablespoon)
15 Milliliter (1 Tablespoon)
1⁄4 Pint (150 Milliliter / 2/3 Cup)
Count the number of apricots.
Cut out the same number of rounds from the bread, using a 5 cm/2 in cutter.
Butter the bread on both sides, then fry (saute) in a frying pan (skillet) until golden brown on both sides.
Mix the sugar and cinnamon together and toss the fried bread round in it to coat completely. (Use a little more sugar, if necessary.)
Put a spoonful of creme fraiche on each croute and top with an apricot half, rounded side up.