6 people

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

Nutritional information

Calories: 566kcalCarbohydrates: 46gProtein: 15gFat: 34gSaturated Fat: 8gCholesterol: 31mgSodium: 1519mgPotassium: 227mgFiber: 2gSugar: 18gVitamin A: 1054IUVitamin C: 5mgCalcium: 239mgIron: 2mg
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 people

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.  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

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