Apricot Dessert Bruschetta Recipes

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APRICOT AND CHICKEN BRUSCHETTA



Apricot and Chicken Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 10 bruschetta

Number Of Ingredients 7

1/2 loaf ciabatta bread
1/4 cup olive oil
3/4 cup apricot preserves
5 ounces fontina cheese, thinly sliced
6 ounces roasted chicken breast, cooled and thinly sliced
3 ounces (about 5 slices) prosciutto, thinly sliced
Extra-virgin olive oil, to drizzle

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.

BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA



Bruschetta with Prosciutto, Ricotta and Arugula image

Provided by Ted Allen

Categories     appetizer

Time 20m

Yield 15 hors d'oeuvres

Number Of Ingredients 7

15 or so 1/2-inch slices from a baguette, cut on the diagonal
Extra-virgin olive oil, for brushing
1 whole clove garlic, peeled, halved
1 cup fresh ricotta cheese
15 arugula leaves
4 ounces prosciutto or other salty, cured pork such as coppa, lomo or speck
Best quality extra-virgin olive oil, for drizzling

Steps:

  • Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
  • Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.

CARAMELIZED APRICOT BRUSCHETTA



Caramelized Apricot Bruschetta image

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

1 loaf whole wheat french bread (or baguette)
5-6 apricots (sliced)
1 tablespoon honey (or maple syrup)
mint (for garnish)
thyme (for garnish)
pistachios (optional) (chopped, for garnish)
1 (15 ounce) container ricotta
1 lemon (juice + zest)
1-2 tablespoons honey (depending on desired level of sweetness)
salt (a pinch)

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



apricot bruschetta image

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

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

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.

APRICOT DESSERT BRUSCHETTA



Apricot Dessert Bruschetta image

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

10 slices French bread baguette (1/4 inch thick)
1/2 cup chopped dried apricots
1/2 cup apricot nectar
1 teaspoon grated lemon peel
1/4 cup reduced-fat ricotta cheese
1/4 cup apricot preserves
2 tablespoons sliced almonds, toasted

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 CHICKEN BRUSCHETTA



Apricot and Chicken Bruschetta image

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

1/2 loaf ciabatta
1/4 cup olive oil
3/4 cup apricot preserves
2 -3 pinches crushed red pepper flakes (optional)
5 ounces Fontina cheese, thinly sliced
6 ounces roasted chicken breast, thinly sliced (deli chicken)
3 ounces prosciutto, thinly sliced (about 5 slices)
extra virgin olive oil, to drizzle

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

APRICOT AND GORGONZOLA BRUSCHETTA



Apricot and Gorgonzola Bruschetta image

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

1 loaf (16 inch) baguette French bread, cut diagonally into 22 (3/4 inch) slices
1 container (5 oz) crumbled Gorgonzola cheese
1 bag (6 oz) dried apricots, chopped (about 1 cup)
1/4 cup roasted almonds, chopped
1/4 cup honey

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 CROSTATA



Apricot Crostata image

A summer crostata dessert made with fresh apricots.

Provided by girzer

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 9h20m

Yield 10

Number Of Ingredients 15

2 pounds fresh apricots, pitted and sliced
¼ cup white sugar, or to taste
3 tablespoons rum
cooking spray
2 cups all-purpose flour, or more as needed, divided
6 tablespoons cold butter, cut into chunks
⅓ cup dark brown sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup buttermilk
1 egg
½ cup orange juice
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
  • Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
  • Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
  • Pat dough ball into a thick circle onto the prepared baking sheet.
  • Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
  • Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
  • While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
  • Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 45.3 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 512.2 mg, Sugar 23.5 g

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