Tired of sandwiches? Try this Vegetarian Apricot Crostini recipe for a light, healthy snack that’s oh-so-satisfying! (And it makes a perfect appetizer for summer dinner parties.) It’s topped with ricotta and honey, although brie would work too.
Vegetarian Apricot Crostini
A summery appetizer made with crusty French bread and sliced apricots. Feel free to substitute brie or farmer’s cheese for the ricotta.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: about 16 crostini
1 demi-baguette, cut into 1/2-inch slices
1/2 cup ricotta cheese (I used low-fat)
salt and pepper, to taste
3 small apricots, pitted and thinly sliced
3 tbsp honey
a handful of arugula (optional—it adds a nice peppery contrast to the sweetness of the apricots and honey)
Preheat oven to 350°F.
Place bread slices on baking sheet and top each with ricotta, salt and pepper, and apricot slices.
Bake for 15–20 minutes or until crostini is nicely toasted.
Drizzle with honey and top with arugula (if using).
This post was originally published on 7 August 2012.
Kiersten is the founder and editor of Oh My Veggies.
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