Best 8 Apricot Dessert Bruschetta Recipes

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.

BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA

Steps:

• Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
• Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.

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 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.

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 AND CHICKEN BRUSCHETTA

Steps:

• Preheat the oven to 350ºF.
• 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(already mixed with crushed red peppers) 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 at room temperature, that's what makes it so great! :).

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 CROSTATA

Steps:

• Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
• Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
• Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
• Pat dough ball into a thick circle onto the prepared baking sheet.
• Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
• Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
• While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
• Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.