Summer! Not only is the sun shining, but all the wonderful soft fruits are in season and the shops are practically giving them away. I got a huge punnet of apricots for 65p. 65p! Don’t you just love a bargain?
When fruit is so cheap, I don’t feel so bad cooking with it. Does that sound ridiculous? At the more usual prices I feel like we ought to just eat it and enjoy it and not muck about with it too much. But at 65p a punnet we can afford to be a little creative with some of it. Plus, the full plate of these delicious crostini only used about half the punnet, so we still have the rest of the apricots to eat plain…
These goats cheese crostini with griddled apricots are a fabulous summery snack, starter, or even just finger food with a few drinks for friends. To be honest, they’d also make a terrific breakfast, or a sophisticated dessert with a glass of sweet wine. So many options!
Grilling the apricots caramelises some of the natural sugars from the fruit, which really enhances the flavour and adds a wonderful slightly smoky accent. The fruity flavours go brilliantly with the tangy goats cheese, and the sweetness of the honey is the perfect addition. I also love the flavour of basil with these goats cheese and apricot crostini, but I know it’s not for everyone. Give it a try and let me know what you prefer – with or without?
Another great thing about these crostini – apart from their deliciousness! – is that you can prepare the bread and grilled apricots in advance, then simply assemble when you’re ready to go. In fact, I usually let the toasty baguette slices and apricots cool down before making the crostini, otherwise the goats cheese has a tendency to get too melty and it all goes a bit gooey and hard to handle. Keep the prepared toast in an airtight container for up to 24 hours. The apricots should be stored in the fridge but let them come up to room temperature before using them.
As you can see, I used my trusty le creuset griddle pan both to toast the crostini, and to cook the apricots. If you don’t have a griddle pan, you can use a regular frying pan, but you won’t get the same beautiful char marks. You could also try cooking them under the grill, but watch like a hawk to avoid burning.
If you can’t find bargain apricots, these goats cheese crostini are also delicious with peaches, nectarines, or even firm plums. Enjoy the summer’s fruity bounty!
The recipe makes 8 crostini but can easily be scaled up.
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Goats cheese crostini with griddled apricots, basil & honey
- 1/2 baguette (or thereabouts)
- 3-4 tbsp melted butter or oil
- 4 apricots
- 50 g soft goats cheese
- 1 tbsp shredded basil leaves
- 2-3 tbsp runny honey
- Heat a griddle pan over a medium-high flame.
- Slice the baguette into 8 1cm-thick slices. Brush with melted butter on both sides.
- Cook the sliced baguette in the hot griddle pan for 1-2 minutes on each side or until lightly toasted. Remove from the pan and set aside.
- Halve the apricots and remove the stones. Place the apricot halves cut side down in the hot griddle pan and cook for 1-2 minutes until lightly charred. Turn over and cook the other side for a further 1-2 minutes. Remove from the pan and cut each half into two pieces. Allow to cool.
- Spread about 1 tsp of goats cheese onto each piece of baguette. Top with one or two pieces of apricot and arrange the crostini on a serving plate.
- Sprinkle the shredded basil leaves over the crostini and then drizzle with honey. Serve, eat and enjoy!
If these fruity apricot crostini have got you in the mood, you might also enjoy these pistachio, feta and pomegranate crostini from Recipes from a Pantry, or these strawberry balsamic crostini from Life as a Strawberry.