Friday, May 17, 2013

Grilled Apricot Crostini

Grilled Apricots with Chèvre, Pine Nuts, Arugula and Balsamic Syrup on Grilled Crostini
(this is a great summer appetizer)
½ c. Balsamic vinegar
½  to ¾ baguette – 18 slices
1 c. olive oil
9 Apricots
2 to 3 oz. Goat cheese
9 Arugula leaves
¼ c. Toasted Pine nuts
Heat balsamic vinegar in a saucepan over low heat. Reduce until syrupy.
Toast pine nuts in a 350°F oven until lightly browned.
Cut diagonal slices of bread and brush with olive oil.
Cut apricots in half, remove pit and brush with olive oil.
Grill bread on both sides to create hatch marks. Grill apricots on the cut side for just a few minutes being careful to not over cook. Cut each half into 3 slices. Spread crostinis with goat cheese, top with a few pine nuts, a leaf of arugula and three slices of grilled apricot. Drizzle a few drops of the balsamic syrup over the top to finish.
Serves 6