Apricot & Ricotta Crostini
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:
- 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.
- While you baguette is baking, take out a bowl and whisk together the ricotta, lemon peel, and pepper.
- 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.
- 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.
- Drizzle each baguette with agave and place a mint leaf on top for garnish. Serve!
Photography by Wild Native Co.
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This looks yummy! It’s say apricot and goat cheese… I’m not seeing goat cheese listed on the ingredients list. Regardless, it’s looks fabulous!