Fresh Homemade Ricotta Crostini with Apricot-Thyme Jam

1. 1

   In a large pot, combine the apricots, lemon juice, agave, and thyme and place over medium heat.

2. 2

   Split the vanilla bean down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pod too for added flavor.

3. 3

   Bring to a simmer and cook, stirring often, until the apricots break down, about 20 minutes.

4. 4

   To keep the jam nice and clear, skim any foam that rises to the top.

5. 5

   Remove the vanilla pod and thyme sprigs.

6. 6

   Cool the jam to room temperature.

7. 7

   If desired, cover and refrigerate for up to 1 week.

8. 8

   To serve, spread a generous tablespoon of the ricotta on each crostini and top with a small dollop of apricot jam.

* Per serving · 4 servings · Values may vary.