Grilled Apricot Bruschetta
This recipe is the kind of quick appetizer that is perfect for summer. Grilled stone fruit combines the sweetness of the fruit and the smokeyness of the grill to give any salad or bruschetta the perfect bite. You can alter the combinations of sauces, I’ve given you two different ones that could work but so could a pesto as well. Great food usually just needs a few good ingredients done well. Good bread, fruit, cheese, and a sauce, what more do you really need? Here is the recipe for grilled apricot bruschetta with fresh mozzarella cheese, I hope you enjoy it
4 slices of good sourdough bread
3 tbsp of olive oil and 2 tbsp of butter
Nasturtium sauce or poblano sauce
6 apricots cut in half and grilled (lightly oil the apricots and grill for 3-4 minutes on one side)
8 oz of fresh buffalo mozzarella or burrata
2 red radishes sliced thin
fresh basil or cilantro leaves
To finish the bruschetta,
In a large saute pan add butter and olive oil. Place your sourdough slices in the pan and cook for 3-4 minutes on each side until golden brown. Season each slice with salt. Then take out. Spread either the nasturtium or poblano sauce on one side of each bruschetta. Then take a few slices of fresh mozzarella and place on top of the sauce. Add the grilled and pickled apricots. Finish with slices of radish and fresh basil leaves. Drizzle everything with a touch of olive oil, serve and enjoy!
