ricotta and apricot tartines
recipe inspired by joy the baker
6 apricots, halved and pits removed
raw sugar, to taste
1/3 cup fresh ricotta
1 tablespoon honey
1 handful of hazelnuts, chopped and roasted
Preheat the oven at broil and light up the barbecue.
Slice the baguette in six croutons. Apply some cooking spray on each side of the croutons. Grill on the barbecue for 1 to 2 minutes on each side. Set aside.
Cover a cooking sheet with parchment paper. Put the apricots on the cooking sheet and sprinkle with raw sugar. Roast in the oven until the apricots are golden brown, approximately 4 minutes. Set aside.
Blend the ricotta and honey together. Spread the mixture on the croutons, top with 2 apricot halves and sprinkle with roasted hazelnut.