Bobotie Bruschetta with Apricot Chutney and Toasted Almonds

Preheat oven to 350°F (175°C). Spread baguette slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and toast in the oven for 8-10 minutes, or until golden brown. Set aside.

While the baguette toasts, prepare the Bobotie. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Stir in the curry powder, turmeric, ground coriander, ground cumin, chili flakes (if using), raisins, lemon juice, bay leaves, salt, and pepper. Cook for 5 minutes, stirring occasionally, until fragrant.

Remove from heat. Soak bread in milk till softened. Add to the skillet and mash well. Discard bayleaves.

In a small bowl, whisk together the milk and egg. Pour the egg mixture over the meat mixture in the skillet. Stir gently to combine.

Transfer the bobotie mixture to an oven safe dish. Bake uncovered for 25 minutes.

While the Bobotie is baking, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. This should only take a few minutes. Watch carefully as they burn easily. Remove from skillet and set aside.

To assemble the bruschetta, spread a generous spoonful of Bobotie onto each toasted baguette slice. Top with a dollop of apricot chutney and sprinkle with toasted almonds.

Serve immediately.