To prepare the berry sauce, in a food processor, combine the berries, basil, sugar, lemon zest and lemon juice and puree until smooth. Strain the berry mixture through a fine-mesh sieve, discarding the berry seeds and any excess pulp. The sauce should pour smoothly. Set aside.

To prepare the bruschetta, in a large fry pan, melt some butter. Working in batches, add the baguette slices and toast until golden brown. Transfer to a plate.

To prepare the flambéed apples, core and dice the apples and toss with the lemon juice. In the same pan, melt the 2/3 cup butter until it browns slightly. Add the apples, maple syrup, cinnamon and salt and cook, stirring constantly, until the apples are just tender, about 7 minutes. Add the bourbon; keep your hair and face back when adding it to the pan and CAREFULLY ignite. Shake the pan and flip the apples inside the pan until the heat and flames die down. When the flames are completely out, remove the pan from the heat. 

To assemble, smear the bruschetta with goat cheese, spoon the apples on top, drizzle with the berry sauce and garnish each with a basil leaf.