for 16 pieces

Redcurrants

1 tbsp	olive oil
1	shallot, cut into thin slices
3 tbsp	balsamic vinegar
1 tsp	sugar
250 g	red currants, berries plucked off
¼ tsp	salt
a little	pepper

Crostini

380 g	baguettes (e.g. Pagnol rustique)
200 g	cream cheese
½ bunch	basil, leaves torn off

How it's done

Redcurrants

Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Add the balsamic and sugar, reduce for approx. 1 min. Remove the pan from the heat. Add the redcurrants, mix carefully, season, allow to cool slightly.

Crostini

Cut the baguette into 16 slices, cover with the cream cheese. Top with the redcurrants and basil.

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