Apricot Dessert Bruschetta Recipes

APRICOT DESSERT BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

APRICOT BRUSCHETTA

Steps:

• In a mixing bowl combine cubed apricots, red onion, arugula, basil and brie tossing to combine. Set aside until ready to serve.
• On a grill toast slices of bread loaf lightly coated in olive oil until charred on both sides. About 2 mins per side.
• To serve: pre-assembled seasoned with pepper and drizzled in reduced balsamic or de-constructed with bread on the side and reduced balsamic.
• optional: add a little lemon juice or dash of olive oil to the apricot mixture before serving.

CARAMELIZED APRICOT BRUSCHETTA

Steps:

• Caramelize apricots: Pour honey/maple syrup into a cast iron (or non stick pan), add apricots and saute for about 10 minutes, or until apricots are caramelized
• Slice bread: While the apricots cook, slice the bread into 1-inch thick slices, set aside
• Lemon ricotta: Mix ricotta, lemon juice and zest, honey and salt in a small bowl
• Assemble: Spread ricotta mixture over each slice of bread, add caramelized apricots, garnish with mint, thyme and chopped pistachios. Enjoy!

APRICOT AND GORGONZOLA BRUSCHETTA

Steps:

• Set oven control to broil. Place bread slices on broiler pan or cookie sheet. Broil with tops 3 to 4 inches from heat 1 minute. Turn slices over; broil 1 minute longer.
• Meanwhile, in small bowl, mix cheese, apricots and almonds. Top each slice of toasted bread with about 1 tablespoon cheese mixture. Broil 20 to 30 seconds or until cheese is soft. Drizzle with honey.

APRICOT AND CHICKEN BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
• Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve.