July 11th, 2012
After a week-long vacation in the country—swimming, watermelon margaritas, daily trips to the farm stand—I’m back in the city. I love Brooklyn (every time we drive back, I feel a rush of excitement when the skyline comes into focus), but life here is so busy. It’s Wednesday and I’m already exhausted.
Packing camp lunch.
Pick up and drop off.
Staying on schedule.
I’m a sucker for the hustle and bustle, but today I’m longing for country life. I wish I was at the beach. I wish the boys were barefoot in the grass. I wish that I was going to be able to pop a bottle of rose and eat these Roasted Apricot Crostini (can be shared with kids 6+ mos)* at
5 p.m. 4 p.m.
Alas, none of this will happen today. I’ll have to wait until the weekend. Until then, though, I can dream. And share these delicious crostini with you.
Just like with my Grilled Zucchini and Corn Tacos, there’s no set recipe. (Sensing a pattern to my country cooking?)
You just need apricots, olive oil, honey, salt, crusty bread, basil, and burrata cheese (or fresh ricotta) and to follow these easy steps.
1. Roast the apricots: Wash them, cut them in half, and remove the pit. Lay them cut side up on a very lightly oiled or parchment lined sheet pan. Drizzle with olive oil. If your apricots are more tart than sweet, drizzle with honey. Sprinkle with salt and roast in an oven preheated to 375 degrees. The apricots are done when they are soft, juicy and caramelized in spots; it’ll should take about 40 minutes. Be careful not to over roast them. They should be very soft, but maintain their shape.
2. In the meantime, cut baguette or other crusty bread into thin slices. (My baguette was a little thin and ended up being too crusty. Make sure that your loaf has a wide body to it.) Drizzle with olive oil and lightly toast in the oven or, if it’s already going, the grill.
3. Chiffonade some fresh, cleaned basil.
4. Once the bread is toasted and the apricots are roasted, assemble the crostini: Spoon some burrata cheese (or fresh ricotta) onto the bread and top with a roasted apricot half. Garnish with basil. Drizzle with olive oil. Season with salt. And, if the apricots are still not quite sweet enough, drizzle with honey. (If you’re feeling fancy and have the time, you can also make and drizzle these with a simple balsamic reduction. Ooh la la!)
5. Then, hopefully you don’t have to wait until the weekend to… EAT!
Note: Mash the roasted apricots with the soft part of this cheese with very beginner eaters. Just make sure that your burrata or ricotta are made with pasteurized milk (they almost always are in the States). So long as your bread is just slightly toasted, you can cut the crostini up for older kids managing finger foods.