This recipe was contributed by Chef Mario from Cookin' The Market.
Makes 4 open faced toasties
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 apricots, quartered and sautéed in brown butter until cooked through
½ cup cream
1 ½ cup whole milk
1 small spring onion, cubed
2 cups shredded cheese, such as Gruyere
¼ tsp. nutmeg, freshly grated
Kosher salt and black pepper
4 slices of good quality peasant style bread
Melt butter and onions in a heavy saucepan over medium heat for 10 minutes. Whisk in the flour until golden and toasted, about 1 minute. Stir in the milk and cream. Continue whisking until the mixture is thick and creamy, 3 to 4 minutes. Stir in the cheese(s), salt, nutmeg, and pepper and continue whisking until melted. Adjust seasoning to taste.
Divide the sautéed apricots evenly among the toast slices. Cover each slice liberally with Mornay sauce. Toast in the oven at 350 degrees for 5-10 minutes until the bottom of the toast is firm and crispy. Turn the oven on to broil and cook until the moray sauce starts to bubble and brown. Serve immediately.
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