Apricot and Parmesan Crostini
Serving Size / Yield
- 1 Italian baguette, sliced thinly
- 1 C. butter
- 2 C. apricot preserves
- 1/2 lb. Parmesan (preferably a block, not shreds)
- parsley, for garnish
Preheat the oven to 450 degrees.
Toast the baguette slices for 10 minutes or until they are golden brown. Remove from the oven and allow to sit for two minutes.
After two minutes or when they're warm but hold-able, spread the crisps with butter. Then spread liberally with apricot jam, and top with a small piece of Parmesan. Garnish with parsley and serve immediately.