1 1/2 cups (375 ml) mango, peeled and diced (about 1 mango)

3/4 cup (180 ml) fresh raspberries

2 tablespoons (30 ml) sugar

1 teaspoon (5 ml) chopped fresh basil (or mint, lemon balm)

16 thin slices baguette, cut on the bias and toasted

1 cup (250 ml) cottage cheese, drained in a sieve

2 tablespoons (30 ml) maple syrup, or to taste

In a bowl, combine fruit, sugar and basil. Let stand for 15 minutes and stir again.

Cover toasted bread with cottage cheese and top with fruit mixture. Drizzle with maple syrup. Serve immediately.

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