June 15, 2021

Vegetarian Apricot Crostini

Apricot crostinis on a white plate next to a basket of ripe peaches

Tired of sandwiches?  Try this Vegetarian Apricot Crostini recipe for a light, healthy snack that’s oh-so-satisfying! (And it makes a perfect appetizer for summer dinner parties.) It’s topped with ricotta and honey, although brie would work too.


Vegetarian Apricot Crostini

Apricot Crostini Recipe

A summery appetizer made with crusty French bread and sliced apricots. Feel free to substitute brie or farmer’s cheese for the ricotta.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: about 16 crostini 1x



  • 1 demi-baguette, cut into 1/2-inch slices
  • 1/2 cup ricotta cheese (I used low-fat)
  • salt and pepper, to taste
  • 3 small apricots, pitted and thinly sliced
  • 3 tbsp honey
  • a handful of arugula (optional—it adds a nice peppery contrast to the sweetness of the apricots and honey)
  1. Preheat oven to 350°F.
  2. Place bread slices on baking sheet and top each with ricotta, salt and pepper, and apricot slices.
  3. Bake for 15–20 minutes or until crostini is nicely toasted.
  4. Drizzle with honey and top with arugula (if using).


  • Serving Size: 2 crostini

This post was originally published on 7 August 2012.

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