Open-Faced Toast with Apricots and Mornay Sauce

Open-Faced Toast with Apricots and Mornay Sauce

This recipe was contributed by Chef Mario from Cookin' The Market.



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.

Makes 4 open faced toasties.


For more recipes click here

Meet Mario and the rest of our team here

Previous Article Next Article