Warmed Blue Cheese and Apricot Crostini with an Arugula Drizzle

  • Yield: 8 servings
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Arugula Drizzle:

3 garlic cloves, peeled and roughly chopped

2 tablespoons walnuts

1 cup arugula, washed

Salt and pepper

2 tablespoons Extra Virgin Olive Oil

Blue Cheese and Apricot Blend:

1/3 cup apricot jam

1/3 cup blue cheese

1/4 cup walnuts, roughly chopped


8-10 slices of French Baguette 1/4 inches thick

I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil


  1. Preheat the oven to 375 degrees F. In a food processor, combine the garlic, walnuts, arugula, and pinches of salt and pepper. Pulse to blend, adding the olive oil gradually until pureed. Set aside.
  2. In small bowl, combine the cheese and jam using a fork to break up the cheese, and blend it with the jam. Fold in the walnuts.
  3. Place the bread slices on a cookie sheet, and spray each liberally with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Bake for about 10 minutes until toasted; monitor the bread so you can remove it from the oven as soon as it is browned. Flip the slices over, spray the non-browned side with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Spread the cheese and jam on the bread, and place back into the oven for 5-7 minutes, or until the cheese starts to melt. Remove the crostini from the oven and place on a serving platter; drizzle with the arugula puree. Serve immediately warm, or at room temperature.
  4. Nutrition Information Per Serving
  5. Calories 240, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrates 29g, Sugars 6g, Dietary Fiber 1g, Protein 6g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 8%
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