While I love a gorgeous cheese board at any party, I am always on the hunt for new and fresh cheese appetizer for guests. So for today’s party recipe, I am sharing my apricot and goat cheese crostini which have become a summer staple at the MiaChateauFH! Salty meets sweet {thanks to the drizzle of agave!},they are the perfect change up to your usual selection of cheeses. My party tip: Warm up the baguette slices as close to party time as possible so they are crisp and toasty when guests arrive! I hope this inspires a delish new addition to your next summer soiree!

Ingredients:

• 1 baguette
• Extra-virgin olive oil, for brushing
• 16 ounce container  ricotta
• 1 tablespoon grated lemon peel
• 1/8 teaspoon pepper
• 1/2 teaspoon coarse sea salt
• 1 small bottle of Agave
• 1 packet of fresh mint

Instructions:

1. Preheat the oven to 350 degrees. Slice the baguette and arrange the slices on a baking sheet, then brush lightly with olive oil. Bake until golden, 10- 12 minutes.
2. While you baguette is baking, take out a bowl and whisk together the ricotta, lemon peel, and pepper.
3. Remove bread from oven and place the slices on a serving platter, then smear 1 tablespoon of the ricotta spread on each of the toast slices.
4. Apricots: Using a sharp knife, finely slice 4 pitted ripe apricots. Place 3-4 slices on top of the ricotta mixture then sprinkle with a dash of sea salt.
5. Drizzle each baguette with agave and place a mint leaf on top for garnish. Serve!

Photography by Wild Native Co.

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