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
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.