- Lightly toast almonds and cashews, just enough to release oil. Note: You do not want any color on the nuts, this toasting is light as can be. Set aside handful of toasted almonds to garnish finished toast (chop when cool).
- Purée remaining toasted nuts in food processor or Vitamix with hot sauce, honey, and salt.
- Toast bread to golden brown and pile with ⅓ cup prepared almond butter, chopped almonds, sliced grapes, fleur de sel, and drizzle of honey. Note: You will have extra almond butter, store in fridge in sealed container for up to 2 weeks.