Citrus season can be a glorious taste-treat sensation. But how many oranges and blood oranges can you eat? There's no limit in my book once you start adding them to dishes like these blood orange crostini. Feel free to use any type of orange/citrus, but absolutely try this version. It's sublime!
1tablespoonfresh lemon juiceI used Meyer lemon juice
1teaspoonhoneyor more to taste
10slicesbaguettetoasted
2tablespoonschopped pecanstoasted
Fresh thyme leaves for garnish
Instructions
Preheat the oven to 425°F. Place the orange segments in a single layer on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the thyme leaves. Gently stir the fruit around the pan to coat in the oil and thyme.
Spread back into a single layer. Bake for 7 to 8 minutes, until the juices begin to bubble. Remove from the oven and sprinkle with salt.
Stir together the cream cheese, lemon zest, lemon juice, and honey until smooth.
Top each piece of toasted baguette with an equal amount of cream cheese. Top with two to three orange segments. Sprinkle with toasted pecans and thyme leaves before serving.
Notes
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