This recipe is featured in our September 2017 Food + Entertaining article, Summer’s Bounty.
Crostini with Sliced Apricots, Blue Cheese, and Agave Nectar DrizzleCourse: Appetizers
1 artisan baguette sliced into 1/2-inch slices
Extra virgin olive oil
4 small apricots, thinly sliced
2 cups baby arugula
1/2 cup crumbled blue cheese
1/2 cup slivered almonds, toasted
Salt and pepper
- Preheat oven or grill to 350 degrees Fahrenheit. Brush both sides of the sliced bread with extra virgin olive oil and set on top of a grill or in an oven until golden brown, about 5 minutes.
- Arrange the toasts in a single layer on a platter. Layer each piece with a small bunch of arugula and a few sliced apricots. Sprinkle with blue cheese, slivered almonds, a drizzle of the agave nectar, and salt and pepper. The amount on each is really up to you.
- Recipe from Kara and Marni Powers, Twin Tastes