The following recipe and photography was provided courtesy of Julia of A Cedar Spoon.
Pain Paillasse artisan bread works perfectly in this Mediterranean Apricot Crostini, offering it a rustic, slightly sweet bread with a caramelized crust. The hummus, tomatoes, cucumbers, carrots and feta cheese create a delicious topping for this crostini that is finished with fresh parsley and microgreens.
My family loved the soft center of the Pain Paillasse along with the crisp, caramelized crust. It would be perfect paired with soup, pasta or toasted for breakfast with a spread of butter, but this time around, it’s the ideal base for a fall crostini appetizer.
- Cook time:
- Prep time:
- Total time:
- 12 Crostini
- 1 loaf of apricot Pain Paillasse, sliced 1/4-inch thick
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 1/2 cup hummus of choice
- 1 cup grape tomatoes, cut into quarters
- 1 English cucumber, diced
- 1/4 cup matchstick carrots
- 1/2 cup feta cheese, crumbled
- Microgreens and parsley, for garnish
- Preheat the oven to 350°F. Slice the Pain Paillasse into 1/4-inch slices. Arrange the slices on baking sheets and brush both sides of the Pain Paillasse with the olive oil and a dash of salt pepper.
- Bake in the oven for 10-15 minutes, or until the bread begins to turn golden and slightly crispy.
- Remove from the oven and let cool for 5 minutes.
- Spread a thin layer of hummus on the crostini followed by the tomatoes, cucumber, matchstick carrots and feta cheese.
- Garnish with microgreens and fresh parsley.