Polenta Crostini with Sun Dried Apricot Topping

Polenta Crostini with
Sun Dried Apricot Topping

Polenta Crostini with Sun Dried Apricot Topping

Polenta Crostini with Sun Dried Apricot Topping

Here’s an easy appetizer recipe to serve in a jiffy. All you need on hand - California Sun Dried Apricots, mustard, a tube of polenta and melting cheese.

Prep Time: 
15 min
Total Time: 
15 min
Servings: 
4 - 6

Preparation

Preheat oven to 400˚

Cut polenta into ¼” disks

Grill on a lightly oiled grill pan, 5 minutes per side (Optional step: refrigerated polenta product is pre-cooked and can go right into oven and bake after topping is added).

When polenta circles cool, place on baking sheet, spread with Dijon mustard, then top with a circle of melting cheese

Bake, until cheese is browned and bubbly

Remove from oven, top with apricot preserves and red pepper.

Serve immediately.