Uninterested in sandwiches? Do that Vegetarian Apricot Crostini recipe for a light-weight, wholesome snack that’s oh-so-satisfying! (And it makes an ideal appetizer for summer season dinner events.) It’s topped with ricotta and honey, though brie would work too.
Vegetarian Apricot Crostini
A summery appetizer made with crusty French bread and sliced apricots. Be at liberty to substitute brie or farmer’s cheese for the ricotta.
Prep Time: 5 minutes
Prepare dinner Time: 20 minutes
Whole Time: 25 minutes
Yield: about 16 crostini
1 demi-baguette, lower into 1/2-inch slices
half of cup ricotta cheese (I used low-fat)
salt and pepper, to style
three small apricots, pitted and thinly sliced
three tbsp honey
a handful of arugula (non-compulsory—it provides a pleasant peppery distinction to the sweetness of the apricots and honey)
Preheat oven to 350°F.
Place bread slices on baking sheet and high every with ricotta, salt and pepper, and apricot slices.
Bake for 15–20 minutes or till crostini is properly toasted.
Drizzle with honey and high with arugula (if utilizing).
This put up was initially revealed on 7 August 2012.
Kiersten is the founder and editor of Oh My Veggies.