Apricot bruschetta is just the thing to whip up quickly for a light and refreshing snack or appetizer. Currently in season during Spring, fresh apricots are combined with crisp arugula, sharp red onions, fresh basil, and creamy brie which perfectly balance the apricots sweet and tart nature.

The apricot salsa is herbaceous, sweet, savoury, tart, and balanced with creaminess from the brie and paired with a reduced balsamic to further enhance the sweet and savoury notes with a little indulgence. Served over top perfectly toasted/charred bread for added complexity and crunch.

When its hot out there’s nothing like snacking on something that’s fresh, fruity, light, healthy and of course has to be easy to prepare. That was the idea behind this. Taking advantage of what’s in season and preparing something that’s vibrant and just looks delicious. Perfect for backyard patio hangouts, lounging, and would be great to serve guests.

What is charred vs burnt?

Charring is done by cooking something in a similar way to burning. The sugars reach a point of caramelization which leaves you with a perfect balance of blackened and pleasantly charred piece of bread. Essentially you’ve stoped the cooking process just before burning. This adds complexity and heightens the natural sweetness even more of what its paired with. This process works well with foods that contain sugar (fruits, veggies, bread) and with protein as well. Just be sure to keep an eye out as you don’t want things to get burnt.

We hope you enjoy this recipe! Be sure to share and tag us @thecommunalfeast and #thecommunalfeast we love hearing from you and seeing what you’ve been making.

Print Recipe

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

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizers

Author: the communal feast

Ingredients

• 2 cups apricots pit removed and cubed
• 1/4 cup red onion finely diced
• 1/2 cup arugula
• 1/4 cup basil cut into ribbons
• 1/2 cup brie cut into small cubes
• 1 bread loaf
• pepper
• reduced balsamic

Instructions

• 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.