Luscious, juicy, and fragrant, apricots are one of the first signs of summer. The bright orange fruit is delicately sweet with a subtle tartness. Enjoy fresh apricots while you can—the season is short. Peaches make a fine substitute, however. This simple jam is made without messing with pectin and the list of ingredients couldn’t be shorter. These crostini are truly the perfect bite: the toast is crunchy, the fresh ricotta creamy, and the apricots luscious and bright.

　　

Ingredients

serves 6

　　2 pounds fresh apricots (about 10), halved, pitted, and quartered

　　Juice of 1 lemon

　　1 tablespoon agave nectar

　　4 fresh lemon thyme sprigs

　　1 vanilla bean

　　1/2 cup Fresh Homemade Ricotta (page 236)

　　Crostini (page 27)

　　

Step 1

In a large pot, combine the apricots, lemon juice, agave, and thyme and place over medium heat. Split the vanilla bean down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pod too for added flavor. Bring to a simmer and cook, stirring often, until the apricots break down, about 20 minutes. To keep the jam nice and clear, skim any foam that rises to the top. Remove the vanilla pod and thyme sprigs. Cool the jam to room temperature. If desired, cover and refrigerate for up to 1 week.

　　

Step 2

To serve, spread a generous tablespoon of the ricotta on each crostini and top with a small dollop of apricot jam.

　　Michael's Genuine Food