Sweet and savoury crostini.
Delicious antipasti for those warm summer evenings.
"Maybe we can have an antipasti plate for dinner with cold wine in big glasses." - Hannah Tunnicliffe, author
I had absolutely nothing in my fridge except a goat's milk cream cheese and some sad looking apricots. And my husband only had a yoghurt for lunch, so I had to put something fantastic on the dinner table, not that he thinks this is the day he has to starve. Together with a quick vegetable cream soup I presented him these summery crostini, which are so easy to make. The sweet and sour apricots together with the salty goat's cheese offer an explosion of taste that you have to experience.
The crostini are also perfect for a delicious aperitivo with guests, because they not only taste incredible but also look beautiful. Trust me and go for it... your guests will love them!
What you'll need for 4 people:
150g fresh goat cheese
some olive oil
Start by preheating the oven to 220° Celsius.
Cut 8 slices of bread and brush them with a little olive oil to make them crispy in the oven. Put the slices of bread on a grid and toast them for about 5 minutes or until the edges are golden brown.
Remove the seeds from the apricots and cut each into 6 equal slices. Heat some olive oil in a cast iron skillet and put the apricot slices in. Fry them until they are lightly browned and slowly begin to caramelize (it is also possible to make the apricots on the grill or in a normal frying pan).
Spread the slices of toasted bread with plenty of goat's cream cheese (if you ask me, as always, the more the better, but of course that's a matter of taste). Then place three apricot slices on each crostini and place them on a large plate.
To finish them up, sprinkle the crostini with maple syrup and dried oregano (or any other herb of your choice like rosemary or thyme).
Enjoy the crostini while they are still warm.
Salute e buon appetito!