Apricot Crostini with Caramelized Leek Goat Cheese
Broiling apricots gives them a beautiful bruleed top and softens the interior to jammy perfection. You can absolutely eat them on their own just like that, thou
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.apricotlanefarms.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saute pan
- Food processor
- Pastry brush
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
Ingredients
- 6 small apricots (about ½ pound), halved and pitted
- 1 tablespoon fresh lemon juice (½ lemon)
- 1 ½ teaspoons raw honey
- 5 tablespoons extra-virgin olive oil
- 1 cup thinly sliced leeks, white and light green parts only (1 medium leek)
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly cracked black peppercorns
- 4 ounces chevre goat cheese
- 12 slices sourdough baguette, cut on an angle into ½-inch-thick slices
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