Stone Fruit and Cheese Crostini

After a long weekend full of swimming, relaxing and catching up with friends along the Connecticut River, we made a mandatory pit-stop on our drive home at the King Arthur Flour factory in Norwich, VT. Mesmerized by the display of glistening coffee rolls, massive chocolate chip cookies and fluffy muffins, the enticing aromas led us to the section featuring freshly-baked artisan breads. We grabbed two loaves, got back onto Route 89, and mustered all of our strength not to eat the loaves while driving back home, nibbles accepted. 

 

The bubbly, soft interior and firm crust of the artisan loaf is the perfect canvas for a crostini. With fresh apricots in tow, we brainstormed a sweet and savory mid-afternoon treat to enjoy while coming down from our weekend getaway. We tossed thinly sweet and slightly tart sliced apricots with peppery arugula and crumbled pungent blue cheese on top. To offset the sharp, salty flavor of the cheese and strong greens, we drizzled a thin stream of light and sweet agave and for an added crunch, toasted slivered almonds. All layered atop the star of the show, King Arthur Flour toasted bread, we were eager to share our vibrant appetizers.

Crostini with Sliced Apricots, Blue Cheese and Agave Nectar Drizzle 

1 artisan baguette sliced into 1/2-inch slices
EVOO
4 small apricots, thinly sliced
2 c baby arugula
1/2 c crumbled blue cheese
1/2 c slivered almonds, toasted
Agave nectar
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. .