Ingredients
10 slices French bread baguette (1/4 inch thick)1/2 cup chopped dried apricots1/2 cup apricot nectar1 teaspoon grated lemon zest1/4 cup reduced-fat ricotta cheese1/4 cup apricot preserves2 tablespoons sliced almonds, toasted
Preparation
Place bread on an ungreased baking sheet. Bake at 350° until toasted, 4-6 minutes. Cool.
Meanwhile, in a small saucepan, combine apricots, nectar and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain mixture, discarding liquid.
Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.
