Ingredients

• 1/3 cup raw unsalted almond butter
• 2 tablespoons unsalted butter, at room temperature
• 4 slices thin whole-grain bread, lightly toasted, such as Mestemacher
• 1 medium ripe peach or nectarine, pitted and sliced into 1/4-inch wedges
• 1 tablespoon Greek honey (see Cook's Note)
• 1/4 cup fresh basil leaves, torn
• 1/4 teaspoon flake salt, such as Maldon, optional

Instructions

1. Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.