Apricot Crostini Apricot

20240616 #breakfastdiary 1089, 23°C/sunny, Apricot season has arrived. I tried one and it's still sour. No wait — apricots are just naturally a little tart. Once caramelized, that sour-sweet combo tastes like a master of push-and-pull romance. Ricotta cheese with apricot kernels (feat. toasted almonds) and mint also pairs well. Melt butter, xylose sugar, and a bit of vanilla extract in a pan and stir slowly over low heat. Add the apricots, washed clean and halved, and simmer for about 5-10 minutes. Spread ricotta cheese on a crisply toasted baguette, top with the caramelized apricots, almonds, and mint, and finish with honey~