Tired of sandwiches? Try this Vegetarian Apricot Crostini recipe for a light, healthy snack that’s oh-so-satisfying! (And it makes a perfect appetizer for summer dinner parties.) It’s topped with ricotta and honey, although brie would work too.
Vegetarian Apricot Crostini
A summery appetizer made with crusty French bread and sliced apricots. Feel free to substitute brie or farmer’s cheese for the ricotta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 16 crostini 1x
- 1 demi-baguette, cut into 1/2-inch slices
- 1/2 cup ricotta cheese (I used low-fat)
- salt and pepper, to taste
- 3 small apricots, pitted and thinly sliced
- 3 tbsp honey
- a handful of arugula (optional—it adds a nice peppery contrast to the sweetness of the apricots and honey)
- Preheat oven to 350°F.
- Place bread slices on baking sheet and top each with ricotta, salt and pepper, and apricot slices.
- Bake for 15–20 minutes or until crostini is nicely toasted.
- Drizzle with honey and top with arugula (if using).
- Serving Size: 2 crostini
This post was originally published on 7 August 2012.