Yield:
5 Servings
Prep Time:
5 Minutes
Cook Time:
5 Minutes
Category
Appetizers
ingredients
6 ounce baguette, sliced into ½” slices and toasted with avocado oil spray
1 garlic clove
4 ounce low-fat cottage cheese, blended with an immersion blender until smooth
1 tablespoon unsweetened almond milk
1 tablespoon grated parmesan
pinch crushed red pepper flakes
1 teaspoon rosemary, finely chopped
2 tablespoons sugar-free apricot preserves
1 tablespoon hot water
zest of a ¼ of an orange
1 tablespoon roasted pistachios, chopped
directions
Step 1:
Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown.
Step 2:
As soon as they come out, rub the garlic clove over each warm slice of baguette.
Step 3:
While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth.
Step 4:
In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside.
Step 5:
In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest.
Step 6:
Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy!
Jenn's Note:
4 crostini's per serving.