CARAMELIZED APRICOT BRUSCHETTA
Caramelized Apricot Bruschetta - a perfect combination of sweet apricots, a lemon ricotta cheese, fresh herbs and bakery fresh bread. A great summertime snack, our quick bruschetta recipe comes together in under 20 minutes.
Provided by The Crooked Carrot
Categories Appetizer Dessert Snack Snacks
Number Of Ingredients 10
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!
Nutrition Facts : Carbohydrate 29 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 206 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
APRICOT BRUSCHETTA
seasonal apricots paired with fresh basil ribbons, crisp arugula, red onions, and creamy brie lightly tossed together served over charred bread and topped with a reduced balsamic for a perfect light and healthy snack or appetizer
Provided by the communal feast
Categories Appetizers
Time 10m
Number Of Ingredients 8
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.
BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 18 bruschetta servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
- Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
- Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
APRICOT AND CHICKEN BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 10 bruschetta
Number Of Ingredients 7
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.
APRICOT DESSERT BRUSCHETTA
Years ago, my mother took a trip to Italy, and this recipe reminds her of the sun-kissed fruits from the orchards there. It's a lovely apricot dessert that's not overly sweet or heavy. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
APRICOT AND GORGONZOLA BRUSCHETTA
When you need a quick canapé or sweet and savory starter, try this delectable five-ingredient recipe.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 22
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 9 g, TransFat 0 g
APRICOT AND CHICKEN BRUSCHETTA
A wonderful appetizer to prepare when you are in a hurry - use a rotisserie chicken from the deli. A Giada De Laurentiis recipe from Everyday Italian. These are so good & come together very easily! I prefer using white meat chicken but any that you like is fine. :)
Provided by Manami
Categories Ham
Time 20m
Yield 10 appetizers
Number Of Ingredients 8
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! :).
Nutrition Facts : Calories 189.2, Fat 10.5, SaturatedFat 3.6, Cholesterol 31, Sodium 135.8, Carbohydrate 15.7, Fiber 0.1, Sugar 9.1, Protein 9.1
BRUSCHETTA WITH GORGONZOLA AND PEACHES
Steps:
- Preheat the broiler. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet. Broil until lightly browned, about 1 minute a side. While the bread is still hot, gently rub both sides with the garlic. Spread the cheese evenly over each slice.
- Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit. Lay each half cut side down and slice into 1/4-inch slices. Divide each half in half again and fan the slices over the cheese. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 945 milligrams, Sugar 10 grams, TransFat 0 grams
APRICOT-GORGONZOLA CRESCENT APPETIZERS
Make and share this Apricot-Gorgonzola Crescent Appetizers recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 40m
Yield 12 appetizers
Number Of Ingredients 6
Steps:
- Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
- If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
- In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
- Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 2.7, Cholesterol 18.2, Sodium 173.2, Carbohydrate 15, Fiber 1.2, Sugar 3.9, Protein 3.3
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