Name: Grilled Apricot Bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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; 2 cups nasturtium; 1 cup veganaise; 2 serranos; salt (to taste); 1/4 cup basil

Ingredients

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

Garnish

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!