The past weekend was Memorial Day and we had a few parties to go to and were going to have friends over the house as well. Summertime is here and it’s BBQ and fun time!
So I was thinking of all sorts of different kinds of appetizers to make like my Mini Pizzas, or Pesto Pine Nut Cheese Sticks, or maybe some Langostino Ceviche, or the Salami Muenster Pinwheels? What would go with the dinner I had planned? So, looking around my kitchen I had some fresh apricots and recently picked up a fresh sourdough baguette and what I came up with was these wonderful Apricot Ricotta Crostini.
If you want a fresh and easy appetizer to make this is one for you! Made with toasted sour dough, fresh ricotta cheese, sliced apricots, toasted walnuts and drizzled with orange blossom honey. This was a sure fire hit the other night.
So let’s get started and preheat the oven to 350°. Cut the sour dough baguette into 1/2” thick slices and place on a rimmed baking sheet. Bake them in a single layer on a rack until the crostini are toasted and crisp, about 20 minutes, flipping to get both sides toasted.
Remove from oven and allow to come to room temperature. Spread the top of the crostini with about a tablespoon or more of the ricotta cheese.
Top each with a 1/4” slice of fresh apricot. I halve the apricot and slice about 5 pieces from each half.
Place the walnuts in a small sauté pan and lightly toast them to bring out their flavor. Top the apricot slice with a toasted walnut half.
Drizzle with orange blossom honey and serve.
These are super easy to make and impress with flavor.
This recipe makes about 4-5 per person and they went pretty fast. The bright fruit flavor of the apricot and the toasted walnut drizzled with the sweet honey was wonderful on that crunchy sourdough crostini.
What I like about them, too was they did not fill you up, were light and healthy. Enjoy!
- 1 sourdough baguette
- 1½ cups ricotta cheese
- 3-4 apricots
- 20 walnut halves
- orange blossom honey
- Preheat oven to 350°.
- Cut the sourdough baguette into ½” thick slices and place on a rimmed baking sheet. Bake in a single layer until crostini are toasted and crisp, about 20 minutes, flipping to get both sides crispy. Remove from oven and allow to come to room temperature.
- Spread the top of the crostini with about a tablespoon or more of the ricotta cheese.
- Top each with a ¼” slice of fresh apricot. I half the apricot and slice about 5 pieces from each half.
- Top the apricot slice with a toasted walnut half, drizzle with orange blossom honey and serve.