Ricotta Crostini with Quick Apricot Chutney©
For the Apricot Chutney
- 8oz Dried Apricots, diced
- 1/2 cup Sweet Onion, diced
- 1/2 cup Chardonnay wine
- 1/2 Cup water
- 1 Tbsp Unsalted Butter
- 1/4 cup Dried Barberries or chopped Dried Cranberries
- 2 tsp Winemaker’s Pantry™ Spice Pairing for Chardonnay
For the Ricotta Crostini
- French Baguette
- Ricotta Cheese
- Winemaker’s Pantry™ Spice Pairing for Chardonnay
- Extra Virgin Olive Oil
- Parsley Leaves for Garnish
Preheat oven to 375 degrees
Step 1 – In a small saucepan over medium heat sauté the diced onion in the 1 Tbs of butter until translucent, about 4 minutes.
Step 2 – Add the chopped dried apricots, along with 1 cup barberries (or cranberries) along with the wine, water and 2 tsp of spice blend to the pan and continue to 6-7 minutes or until the liquid has been absorbed into the fruit. Set aside to cool. *Note: this can be made ahead and stored in refrigerator up to 1 week.
Step 3 – Cut the baguette on the bias into 1/2 inch thick slices and place them on a sheet pan. Drizzle the bread slices with the olive oil and bake for 8-10 minutes until lightly browned.
Step 4 – Combine the ricotta cheese with 2 tsp of the spice blend and spread liberally onto the toasted bread.
Step 5 – Top each crostini with a small scoop of the chutney and garnish with a parsley leaf; serve.
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