(this is a great summer
appetizer)
Ingredients
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
Method
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
