Chevre naturell from Tine
A handful of INU cranberries
125 ml pecan pieces
2 tbsp of maple syrup
2 tbsp maple sugar
1 small fresh baguette, mandoline sliced in 2.5 cm thick slices make 12 slices
2 Tablespoon of olive oil
1 garlic clove, cut in half
Lightly brush olive oil on each side of the slice of bread and bake them at 225C. Then low-broil them.
Afterwards, take them out of the oven and rub with the garlic halves.
Take the pecan pieces and maple syrup in a pan and heat up on medium high until maple syrup bubbles.
Mix them well while they heat up to make sure they are well coated with maple syrup.
Remove them from the heat immediately and place them on a piece of parchment paper.
Try to separate them as much as you can without touching them with your fingers. Warning, they are hot!
Let them cool for about 5 minutes and try to separate them some more.
Add cranberries on top of the crostini, then sprinkle some pecans. Drizzle more maple syrup and sprinkle a bit of basil.