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
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!
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