Crostata with Dried Apricots and Taleggio

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I saw this on Giada's show and HAD to try it. I combined Taleggio with Brie, soaked the dried apricots in boiling water for 20 minutes as suggested by other reviewers (you could also macerate them in apricot liqueur if you wanted another dimension of flavor, and followed the rest of the recipe as written. Amazing! Tender, flaky crust with a hint of citrus, and the filling is out of this world!

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I did not have honey, so I use apple jelly.. it was still very good!

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I liked it fine. The apricots were too chewy. We used brie. I will make again, but with a different fruit. The crust was good and easy to make!

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I love Giada and saw her make this on food network and I was SOOOO dying to try it that I broke my diet , drove to publlix and bought the stuff to make it. Unfortunately, publix does not carry taleggio cheese and found out when I googled it that alot of people had the same problem. I read that fontina was a good substitute though. It was wonderful!! I love the sweet honey apricots with the cheese. Would be great rolled out rectangular and cut into squares for finger food for a party.

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I enjoyed making the crostata but after purchasing the required cheeses and apricots it did not garner the positive approval I expected from my family. The finished product looked great but the "savory" flavors just were not a favorite. Perhaps for wine tasting or the cocktail hour?

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I saw this recipe while on the treadmill so I had to try it. Fabulous! I didn't make the crust as I had pre-made pie crust on hand. To make up for that I spread warmed cream cheese on the crust and put the filling on top of that. I couldn't find the taleggio cheese called for in the recipe, but used a Brie and Fontina mix. This was really to die for. I think next time I'll cut the apricots in smaller pieces and I do want to try the crust in the recipe.

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Excellent tart, followed the recipe exactly and it turned out prefect! I don't really understand what other reviewers are unhappy about at all. If you omit a main ingredient such as cheese, why even rate it? Of course apricots will be chewy from less fat and moisture that comes from cheese. I made it for a party and it was one of the start of the dinner. People raved about it, the curst, the filling, the sweetness of the apricots offset by the heavily aromatic taleggio. Also, please don't try to classify this, who cares if it's a dessert or an appetizer? It has a complex well balanced flavor, I say, have it with wine, would go well with either red or white. It takes NO TIME to throw it together and I highly recommend it for everyone to try - but please stay true to the recipe. I got requests to email this recipe by every guest I had at my party.

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I just made this recipe even though it wasn't getting the reviews I hoped. I'm so glad I did. I tweeked it after reading other's tips & because it's what I had @ home. I used cream cheese/heavy whipping cream vs mascarpone cheese, orange zest vs lemon, brie cheese vs Taleggio. I also added a little apricot/peach preserve to the mixture and a tad more honey. It's a great dish & I can't wait to serve it to guests.

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I thought the recipe turned out beautifully. But after reading reviews, I made some tweaks of my own... to ease the time crunch, I used prepared puff pastry which made a lovely, delicate crust. I didn't have enough apricots on hand, so I did half and half un-sulphured apricots and dried figs soaked in boiling water like previously suggested. Since I was going for a sweet/salty combination as I was serving this as an appetizer, I included the salt in the filling and opted for Taleggio. I loved the lemon (I even added a tich more and the honey sweetened it perfectly. Although I received quite a number complements, in retrospect, I would go for a saltier cheese to enhance the sweet/salty contrast just a little more. Maybe Gruyere? The flavor profile was just a little monotonous. It had a lot more potential than how it turned out. I would definitely make this again with a few more changes, especially since it was so easy (with the puff pastry and impressive to serve.

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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!