Crostini with Goat Cheese and Apricot Salsa

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With summer right around the corner, I welcome light and refreshing food. This little appetizer hits the spot with a little heat and a little sweet. Best eaten under a starry sky with a nice bottle of white.

Crositni with Goat Cheese and Apricot Salsa

For the salsa:
3 large apricots, pitted and finely diced ( can sub peach, nectarines etc)
2 green onions, finely diced
1 jalapeno, deseeded if desired and finely diced
2 tsp fresh lime juice

Combine ingredients, and chill. This can be done ahead of time.

For the Crostini
Baguette or favorite loaf, sliced thin on a diagonal and toasted. Slice about 4 pieces per person.
6 ounce goat cheese loaf

For Assembly:

Spread the baguettes with goat cheese and top with a spoon full of salsa. It doesn’t get any easier than this.

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