Apricot Crostinis with Ricotta and Almonds
Ingredients
- ½ cup Mariani Dried Apricots, halved chopped (about 75 g)
- 1 baguette, cut into 12 slices, ½ inch thick
- 2 tbsp extra-virgin olive oil (30 ml)
- ½ cup ricotta (120 g)
- ⅓ cup roasted almonds, chopped (about 40 g)
- 2 tbsp honey (30 ml)
- 2 tbsp chopped fresh basil or mint
- Pinch of fine salt, plus black pepper to taste
- ½ tsp finely grated lemon zest, optional
Instructions
- Heat the oven to 375°F (190°C). Arrange baguette slices on a sheet, brush with olive oil, and season with a pinch of salt and pepper. Bake 8–10 minutes until golden.
- In a small bowl, combine the chopped apricots and almonds.
- Spread each toast with ricotta, top with the apricot-almond mix, and drizzle lightly with honey.
- Finish with basil or mint and a little black pepper. Add lemon zest on top, if using. Serve.
- Little upgrade: Stir the lemon zest straight into the ricotta before spreading for a bright base.
