Peachy the Magazine

Crostini with Sliced Apricots, Blue Cheese, and Agave Nectar Drizzle

This recipe is featured in our September 2017 Food + Entertaining article, Summer’s Bounty.

Crostini with Sliced Apricots, Blue Cheese, and Agave Nectar Drizzle
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Crostini with Sliced Apricots, Blue Cheese, and Agave Nectar Drizzle

Course: Appetizers
Servings

16-18

pieces

ingredients

  • 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

  • Agave nectar

  • Salt and pepper

Directions

  • 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.

Notes