Simple, yet special, recipes for the home chef.

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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foxeslovelemons.com/apricot-ricotta-crostini/

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!

20 Responses to “Apricot-Ricotta Crostini”

  1. Suzanne — August 6, 2013 at 12:29 pm

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

    Reply

    • Lori | Foxes Love Lemons replied: — August 7th, 2013 @ 10:23 am

      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.

  2. Suzanne — August 6, 2013 at 5:30 pm

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

    Reply

  3. Liz — August 6, 2013 at 8:29 pm

    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!

    Reply

    • Lori | Foxes Love Lemons replied: — August 7th, 2013 @ 10:24 am

      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!

  4. Liz — August 7, 2013 at 1:29 am

    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!

    Reply

  5. Lori @ Foxes Love Lemons — August 7, 2013 at 3:23 pm

    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.

    Reply

  6. Lori @ Foxes Love Lemons — August 7, 2013 at 3:24 pm

    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!

    Reply

  7. Tara — August 8, 2013 at 8:53 am

    Another stunning looking recipe, yum!!

    Reply

  8. Tara — August 8, 2013 at 1:53 pm

    Another stunning looking recipe, yum!!

    Reply

  9. Irina @ wandercrush — August 8, 2013 at 3:39 pm

    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!

    Reply

    • Lori | Foxes Love Lemons replied: — August 8th, 2013 @ 4:15 pm

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

  10. Irina @ wandercrush — August 8, 2013 at 8:39 pm

    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!

    Reply

  11. Lori @ Foxes Love Lemons — August 8, 2013 at 9:15 pm

    Thanks Tara!

    Reply

  12. Lori @ Foxes Love Lemons — August 8, 2013 at 9:15 pm

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

    Reply

  13. Pingback: 10 Easy and Tasty Party Bites for New Year's Eve - Foxes Loves Lemons

  14. Pingback: Chipotle Shrimp & Arugula Pesto Crostini - Foxes Loves Lemons

  15. Carrie Pacini — August 9, 2014 at 2:20 pm

    This apricot crostini looks lovely. 

    Reply

    • Lori Yates replied: — August 10th, 2014 @ 2:24 pm

      Thanks Carrie!

Leave a Comment