Ingredients:
French baguette 1
Gorgonzola crumbles 1 C.
Heavy cream 1/4 C.
Dried apricots (small dice) 1 C.
Karo light corn syrup 1/2 C.
Red chili pepper flakes 1/2 Tsp.
Parsley 30 leaves
Directions:
Heat oven to 250°.
Slice the baguette into 1/8-inch thick rounds to make crostinis. Place onto well-oiled sheet tray making sure to coat each side in oil. Season with salt and bake in oven until golden brown. Remove crostinis from oven and place onto paper towel to drain excess oil.
In a mixer, add the gorgonzola and heavy cream and mix until smooth. Taste and season with salt and pepper. Remove from mixing bowl and place into stainless steel bowl and leave at room temperature. (This step can be done ahead of time and held in refrigeration for up to two days. Let the mixture soften out of the refrigerator a couple of hours before using.)
Place the apricots, corn syrup, and chili flakes into a saucepan. Cook on a low simmer until soft. Adjust with more corn syrup if apricots look to be too dry. Remove from heat and place into a container to cool for use later.
Wash your parsley and mince. Spread 1 teaspoon of the gorgonzola mix onto one side of each crostini. Spoon 1 teaspoon of the apricot mix onto the center of each crostini. Sprinkle parsley over the apricot mix and serve.
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