Crostini with Apricots, Blue Cheese and Honey

You guys, let’s get fancy.

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Better yet, let’s get fancy without doing all the work of getting fancy. Let’s create a fancy façade.

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Everyone knows that crostini is, like, suuuupppperrr fancy. But it’s also basically toast with delicious things thrown on top. Suuuuuppper easy.

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The combination of apricots and blue cheese is sophisticated and a little exotic (yup, exotic), and works ohsowell. The honey adds a touch of sweetness that brings the apricot and blue cheese together into one little bite of heaven.

The whole thing takes 15 minutes to throw together, and can even be made ahead of time and reheated when you’re ready to serve it (or eat it all yourself- I wont judge).

Seriously, in 15 minutes you’ll have everyone thinking you’re the fanciest person on the planet.

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The absolute fanciest.


Prep time: 5 minutes| Cook time: 10 minutes | Total time: 15 minutes

  • 1 baguette, sliced into 1 ½ inch pieces
  • 2-3 tablespoons olive oil
  • 1 clove garlic, peeled
  • 3-4 ripe apricots, sliced length wise about ¼ inches thick
  • 4 oz blue cheese crumbles
  • Approximately 1-2 tablespoons honey for drizzling

Preheat oven to 400° F. Arrange baguette slices flat on a baking sheet. Drizzle with olive oil. Place in oven and toast for about 5 minutes, until edges are just slightly golden brown and bread feels somewhat toasted. Remove from oven and rub each piece with the clove of garlic (careful, they’re hot!). Place two slices of apricots on each piece of toast and top with as much or as little blue cheese as you want. Place back in the oven until the cheese is melted. Remove and drizzle with honey. Now get out there and flaunt your fancy.

Adapted from Heather Crisco’s Generous Table


7 thoughts on “Crostini with Apricots, Blue Cheese and Honey

  1. blue cheese + honey is an incredible combination. I love salty/sweet anything! Especially paired with a juicy fruit and crusty bread. Amazing!

  2. Pingback: Farro with Pea Mint Pesto and Summer Vegetables | life • love • lemons

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