Fall

Stone Fruit and Cheese Crostini

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September  3, 2014
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Stone Fruit and Cheese Crostini
  • Makes 16-18 pieces
Author Notes

Crostini with Sliced Apricots, Blue Cheese and Agave Nectar Drizzle —Twin Tastes

What You'll Need
Ingredients
  • 1 artisan baguette sliced into 1/2-inch slices
  • olive oil (on hand)
  • 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
  1. Preheat oven or grill to 350 degrees Fahrenheit. Brush both sides of the sliced bread with oil and set on top 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. Makes 16-18 pieces.
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