Grilled Apricot Bruschetta

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

grilled apricot bruschetta
grilled apricot bruschetta

Grilled Apricot Bruschetta

grilled apricot bruschetta recipe

Grilled Apricot Bruschetta

  • 4 slices sourdough bread
  • 3 tbsp olive oil
  • 3 tbsp butter
  • salt to taste
  • 6 apricots halved and grilled
  • 8 oz fresh mozzarella or burrata
  • 2 radish sliced thin

Pickled apricot

  • 5 firm apricot sliced thin
  • 1/4 cup rice wine vinegar
  • 1/4 cup champagne vinegar
  • 3 tbsp white balsamic vinegar
  • 1/3 cup sugar
  • 1 tsp cumin
  • 1 garlic
  • 1 tbsp peppercorns
  • 2 tsp salt

Nasturtium Sauce

  • 2 cups nasturtium
  • 1 cup veganaise
  • 2 serranos
  • salt to taste


  • 1/4 cup basil

pickled apricots

  • In a small sauce pot add spices cumin, clove, and peppercorn.  Toast on medium heat for about a minute or until the become fragrant.  Then add the vinegar, sugar, salt, to the pot and bring to a boil.   Place the apricot slices in a preserving jar or bowl and pour the vinegar liquid over top.  Cover and allow to come to room temperature. modafinil online prescription reddit  Allow at least 4 hours until you use them.  

nasturtium sauce

  • Place everything in vitamix and puree until smooth, season with salt and set aside.

For 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.

To finish

  • 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!
    grilled apricot bruschetta recipe
Back to blog

Leave a comment