Crostini with Sliced Apricots, Blue Cheese and Agave Nectar Drizzle
1 artisan baguette sliced into 1/2-inch slices
4 small apricots, thinly sliced
2 c baby arugula
1/2 c crumbled blue cheese
1/2 c slivered almonds, toasted
salt and pepper
Preheat oven or grill to 350 degrees Fahrenheit.
Brush both sides of the sliced bread with EVOO 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.
Seated in an Adirondack chair with a crostini in one hand and a glass of chilled rose or crisp white wine in the other, we relaxed while brainstorming what to make with our second loaf. .