Summer is coming to a close but it is definitely still hot enough for garden parties and barbeques! One of the things I will miss most about summer is the abundance of vibrant fruits. I love biting into a juicy nectarine or grabbing one of these delicious bite sized apricots when running out the door. The juiciness always seems to satisfy my cravings and keeps me hydrated too!
These apricot ricotta crostinis are the easiest thing to whip up to enjoy with a glass of wine or with friends. The ricotta is so creamy and goes perfect with fragrant apricots. Though the honey adds a little touch of sweetness, the salt and pepper really balances things out!
Apricot Ricotta Crostini
- 1 Baguette, sliced into twelve 1/2 inch slices
- olive oil for brushing
- 1/2 cup ricotta
- zest of 1 lemon
- 2-3 apricots, thinly sliced
- honey to drizzle
- fresh ground salt and pepper
- basil to garnish
Preheat the oven to the grill function. Lightly brush the baguette slices on both sides with olive oil. Place under the grill for a couple minutes on each side until lightly browned and crispy.
In a small bowl combine the ricotta and zest of 1 lemon.
To assemble, spread a bit of ricotta on each of the toasted bread slices. Top with a few slices of apricot and then drizzle with a bit of honey. Grind a little bit of salt and pepper on top and garnish with the basil.
Eat immediately before they go soft! Makes 12