Ricotta and Vanilla Roasted Apricot Tartine

• Course Appetizer
• Cuisine Party Food

Prep time

Cook time

Servings

Ingredients

• 2 Apricots sliced into 6 wedges each
• 1/2 Tablespoon honey plus more for drizzling
• 1 Vanilla Bean Pod split and seeds removed
• 1/3 Cup Walnuts halved
• 4 Slices Udi's Millet-Chia Bread
• 8 Tablespoons Ricotta Cheese

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss apricots with honey and vanilla “seeds.”
3. Place on a baking sheet covered in parchment paper and roast for 10 minutes just until the apricots start to soften and caramelize but still hold their shape.
4. In a skillet over medium heat, toast walnuts until golden, about 5 minutes.
5. While the walnuts are toasting and the apricots are roasting, toast the bread until slightly golden in a toaster oven or a 400°F oven.
6. Top each slice of toast with 2 tablespoons ricotta, 3 apricot slices, a few toasted walnuts, and a drizzle of honey.
7. Serve immediately.