Ingredients
- 1 demi-baguette, cut into ½-inch slices
- ½ cup ricotta cheese, I used low-fat
- salt and pepper, to taste
- 3 small apricots, pitted and thinly sliced
- 3 tablespoon honey
- a handful of arugula, optional—it adds a nice peppery contrast to the sweetness of the apricots and honey
Instructions
- 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).
Nutrition (estimated per serving)
Serving: 2crostiniCalories: 71kcalCarbohydrates: 12gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 102mgPotassium: 44mgFiber: 1gSugar: 4gVitamin A: 161IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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