Salted Marshmallow Toasts

1. Brush one side of each baguette slice with melted butter and toast, butter-side down, in a non-stick pan over medium heat until golden. Remove and set aside.
2. Lightly butter the pan again and add the marshmallows, leaving a little space between each.
3. Place a piece of toasted baguette on top, golden-side facing up. After about 10 seconds, gently press down as the marshmallow begins to soften and spread towards the edges.
4. Once the marshmallow is deeply caramelised underneath, lift each toast from the pan with tongs and flip onto a plate.
5. Finish immediately with a generous pinch of Murray River Salt Flakes.
6. That little hit of salt against the warm, toasted marshmallow is what makes these seriously good.

Want to take them further? Add a little chocolate, cinnamon or orange zest before the final salt.