Apricot Crostinis with Ricotta and Almonds
Ingredients
- 1 baguette, sliced into 12 pieces
- ½ cup finely chopped Mariani Ultimate Apricots
- ½ cup ricotta cheese
- ⅓ cup roasted almonds, chopped
- 2 tablespoons honey
- 2 tablespoons chopped fresh basil or mint
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and season with a pinch of salt and pepper. Toast in the oven for about 8-10 minutes, or until golden and crispy.
- In a small bowl, mix the chopped dried apricots and chopped almonds.
- Once the baguette slices are toasted, spread a generous amount of ricotta cheese on each slice. Top with the apricot and almond mixture and drizzle with honey.
- Sprinkle the chopped fresh basil or mint over the crostinis. Serve immediately,
- If taking to a picnic, we recommend toasting the bread ahead of time and assembling the crostini on site.
