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Crostata with Dried Apricots and Taleggio Recipe

Crostata with Dried Apricots and Taleggio

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Average Rating:

Total Reviews: 39

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  • on August 21, 2010

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    So, I saw Giada do this on the show and like others I was dying to try it. WITH OUT READING THE REVIEWS....Uht ohh..Now I am worried. I just put it together and stuck it in the fridge until i am ready to put in the oven since my Party dosn't start until tonight. My review for this so far, is that the dough on the parchment paper is very difficult to handle. I put the dough in the fridge over night, and attempted to roll it out cold with difficulty, so, I let it warm up for a few minutes. When I tried to pull it up and fold once I got the apricot filling into it, it was very soft and I was questioning if it was worth it to do it again! It was peeling apart and such...

    I used all the ingredients and followed it exactly. First off, a cup of Marscapone Cheese is between 4 and 5$, and then Teleggio is surprisingly cheap! It was 9.00 for .64 of a pound. And it dosn't taste like cream cheese at all...After I tasted it, I thought it could go on a cheese plate with Sopressa! I trust Giada, so hopefully my guests will love this!

    Hope this helps!

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  • on August 16, 2010

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    I saw Giada prepare this on TV, was dying to try it, but after reading the mixed reviews, decided not to invest in the expensive cheeses. Instead of marscapone for the crust, I used cream cheese with excellent result. Instead of the taleggio, I used brie.
    As someone suggested, I soaked the apricots in boiling water for 20 minutes, then skipped the salt for the filling and added 2 tablespoons of apricot jam. Everything else was the same and the crostada was simply delicous. I would definitely make this again, perhaps adding a sprinkle of turbinado sugar on top and maybe dotting the filling with butter before putting it in the oven.

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  • on August 15, 2010

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    Couldn't find the Taleggio so used some gouda instead and worked out just fine. Very tasty!

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  • on July 29, 2010

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    I made this after seeing Giada do it on her show. It wasn't too difficult, but the flavor profile wasn't what I had in mind - it was a mix of sweet and cheesy without ever really being either one. The mix just didn't do it for me. I don't think I'll do this one again.

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  • on June 13, 2010

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    I read some of the reviews and saw that it just did not come out right. I did have to tailor it to my daughters food allergies to walnut. I used almonds instead. I do think walnuts would have been much tastier BUT the almonds were good too. You absolutely have to use the right cheeses. I didn't find any of the lemon flavor as another user did... actually I only noticed that is made the texture of the dough soft but just slightly flakey and sweet. I think you should use unsulphured apricots instead of the bright orange kind. The sulphur dioxide in the bright orange apricots gives baked items a really strange flavor. I don't think this was quite a dessert but rather a GREAT weekend breakfast pastry with a strong espresso... mmm! I WILL make it again!
    PS: you can find the cheese and unsulphured apricots at a store like Whole Foods. If you cant find it I am willing to suggest that brie would taste good but I am not sure it would bake good. Maybe just layer it in the bottom of the pastry rather than mix it through? Something to try at least!

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  • on June 07, 2010

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    My in-laws love mediterranean cooking and I really wanted to make this recipe after seeing it on Giada's show. After reading some of the negative comments I was a bit concerned, so I made a few simple changes.
    First, I used store-bought puff pastry to simplify things. Second-I soaked the dried apricots in boiling water for about 20 minutes, then chopped the softened apricots. Finally-I substituted brie cheese for the Taleggio.
    My version was DELICIOUS and was a huge hit at our family gathering over the weekend.

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  • on June 01, 2010

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    Like many others, I was excited to try this. I couldn't find the cheese, so just left it out. This recipe just didn't work for me. The end product was tasty with a great crust, but the apricots stayed chewy and dry. I'll definitely use this crust again, but make a filling of apricot jam or maybe just cook the dried ones first until they're tender. I loved the lemon flavor and the crostada was perfectly sweetened by the honey.

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  • on May 31, 2010

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    This recipe looked good on Giada's show, and despite some very negative reviews I decided to give it a try. I love Teleggio cheese, and the thought of mixing it with dried apricots and walnuts sounded like an interesting combination. Surprisingly, I found this crostata to be very heavy and chewy (from the apricots I suspect. Perhaps it suffered from not knowiing what it wanted to be - an appetizer or a dessert. I served it with ice cream to make it dessert, but would have much preferred something light and delicate in texture than heavy and chewy. I won't make this one again, as there are other crostata recipes (Ina has a great one for apple crostata that I prefer for dessert. Well, I'm on to the next Giada recipe - most of the time her recipes are fantastic - I just didn't care for this one.

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  • on May 31, 2010

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    Loved the crust, apricots, honey and walnuts but the cheese was chewy and added an off-note of flavor. No one finished the dessert. Would not recommend.

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  • on May 30, 2010

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    This is the first time I've ever posted a comment but I couldn't resist-
    I'm a private chef and caterer so I'd like to think that I know a little bit about what I'm talking about here... Giada made this look so good on her show (which I suppose is her job... but the flavors just didn't make sense when I made it at home. The cinnamon is weird, the lemon is far more prominent than any other flavor in the dish and it's not sweet or savory enough...just mushy. I hate to say this because I know she's good at what she does but this dish DOES NOT WORK. Sorry!

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