Apricot-Ricotta Crostini

Apricot-Ricotta Crostini - multigrain baguette slices topped with ricotta, almonds, apricots and honey. A perfect bite for dessert or cocktail hour!

I’ve recently re-ignited the flame of my love for baguettes. Don’t get me wrong – I didn’t ever stop liking them. Here’s what happened: my culinary school made the best baguettes EVER. This was mostly due to their very old sourdough mother starter  - a big plastic tub of fermented, yeasty ooze that little bits of were used to start each new batch of bread. It was pungent and sour in the most flavorful way possible, and leant an awesome flavor to each batch of baguettes baked using it. It was so important that each day, a student was assigned to “feed” the starter by sprinkling it with fresh flour and then stirring that into the oozy darkness.

Even better than the glorious taste of these baguettes? The fact that the school sold them to students for 50 cents. Sure – they had an over-abundance of baguettes each day. Two baking classes per day, each making upward of 30 baguettes, every single day (plus countless loaves of other bread varieties) meant that the school needed to get rid of these baked goods at a discount. And I benefited greatly from it, taking home and consuming more baguettes than I would like to admit. I thought I was spoiled to all other baguettes for life.

Apricot-Ricotta Crostini - multigrain baguette slices topped with ricotta, almonds, apricots and honey. A perfect bite for dessert or cocktail hour!

I’ve recently found multigrain baguettes from Detroit’s Avalon Bakery that are starting to fill the void in my heart. Chock full of nuts and seeds, I feel slightly less guilty about topping crunchy toasted slices with ricotta cheese, dried apricots, almonds and honey and calling it dessert (and/or a meal).

Apricot-Ricotta Crostini

Yield: About 12 pieces

Apricot-Ricotta Crostini

Ingredients

  • 1/2 whole grain baguette, sliced diagonally 1/4-inch thick (about 12 pieces)
  • Nonstick cooking spray
  • 12 Naturebox Sun-Dried California Apricots
  • 1/2 cup ricotta
  • 1/8 teaspoon cinnamon
  • 2 tablespoons sliced almonds
  • 2 tablespoons honey
  • 12 small fresh mint leaves

Instructions

  1. Preheat oven to 350 degrees F. Spray baguette slices with cooking spray. Bake 8 to 10 minutes or until crisp, turning once.
  2. Meanwhile, place apricots in small bowl; cover with very warm tap water. Let stand 10 minutes. In separate small bowl, stir together ricotta and cinnamon.
  3. Spread ricotta mixture on crostini. Sprinkle crostini with almonds. Remove apricots from soaking liquid and drain on paper towel. Place 1 apricot on each crostini. Drizzle crostini with honey and garnish with mint leaves. Serve immediately.

This recipe originally appeared here on the Naturebox blog.

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Need some dried apricots for your pantry? If so, you may want to give Naturebox (and their Sun-Dried California Apricots) a try – click here and use the code “FOXES10″ at checkout to receive $10 off your first box!

  • Suzanne

    Oh these sound wonderful, happen to have some apricots on hand, I love a good baguette too!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Thanks Suzanne. For some reason, I have more dried apricots on hand right now than I know what to do with. Like 3 different varieties. I have no idea why! haha.

  • Suzanne

    Oh these sound wonderful, happen to have some apricots on hand, I love a good baguette too!

  • Liz

    I am having a bit of baguette envy…all our local bakeries have closed and your description is making my mouth water. As is the apricot and ricotta topping! Perfect starter for a dinner party!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Awww, that’s sad about all of your local bakeries. We have a few still kickin’ in the Detroit area, and I’m hoping they last forever!

  • Liz

    I am having a bit of baguette envy…all our local bakeries have closed and your description is making my mouth water. As is the apricot and ricotta topping! Perfect starter for a dinner party!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Suzanne. For some reason, I have more dried apricots on hand right now than I know what to do with. Like 3 different varieties. I have no idea why! haha.

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Awww, that’s sad about all of your local bakeries. We have a few still kickin’ in the Detroit area, and I’m hoping they last forever!

  • Tara

    Another stunning looking recipe, yum!!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      Thanks Tara!

  • Tara

    Another stunning looking recipe, yum!!

  • http://www.wander-crush.com/ Irina @ wandercrush

    I had a few international flatmates that had never tried dried apricots before! Needless to say I introduced them to the wonders ASAP. They’d love this recipe!

    • http://www.foxeslovelemons.com/ Lori | Foxes Love Lemons

      What?!? Never?!? So glad you introduced them! Dried apricots are the best – in both sweet and savory dishes. I always have them around.

  • http://www.wander-crush.com/ Irina @ wandercrush

    I had a few international flatmates that had never tried dried apricots before! Needless to say I introduced them to the wonders ASAP. They’d love this recipe!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    Thanks Tara!

  • http://www.foxeslovelemons.com/ Lori @ Foxes Love Lemons

    What?!? Never?!? So glad you introduced them! Dried apricots are the best – in both sweet and savory dishes. I always have them around.

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