Author Notes
I have created mini-sandwiches before and for a brunch one day I started creating different variations of this recipe. I like the flavors of fresh apricot, basil and goat cheese. I especially like the addition of pistachios. —amrecipes
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Ingredients
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1 cup
apple juice or cider
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1/2 cup
apricot preserves
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1/2 cup
aged balsamic vinegar
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2
ciabatta baguettes or country-style bread, sliced
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1 pound
goat cheese or brie cheese
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1 pound
prosciutto, thinly sliced
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2 cups
Arugula, washed
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1/4 cup
chopped fresh basil
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1/2 cup
unsalted, chopped pistachios
Directions
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In a medium saucepan, pour in juice, preserves and vinegar and bring to a boil. Lower the heat and cook until thick, 6 to 7 minutes; stirring often. Turn off heat.
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Lay bread slices on serving tray(s). Spread or cover each piece with cheese. Lay thin slice of prosciutto and arrange arugula on top. Sprinkle basil and about ½ teaspoon pistachio pieces. When time to serve, drizzle warm balsamic and apricot glaze over top.
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