Vegetarian Apricot Crostini

Apricot Crostini Recipe

5 from 1 reviews

A summery appetizer made with crusty French bread and sliced apricots. Feel free to substitute brie or farmer’s cheese for the ricotta.



  • 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)


  1. Preheat oven to 350°F.
  2. Place bread slices on baking sheet and top each with ricotta, salt and pepper, and apricot slices.
  3. Bake for 15–20 minutes or until crostini is nicely toasted.
  4. Drizzle with honey and top with arugula (if using).