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.
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.