Apricot, basil and pine nut bruschetta with goat cheese

Heather Disarro

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Apricot, basil and pine nut bruschetta with goat cheese brings the wow factor to any get together. Sweet, herbaceous, crunchy and creamy all meet in the middle for a fabulous foodie experience.

Apricot, basil and pine nut bruschetta with goat cheese

Apricot, basil and pine nut bruschetta with goat cheese

Serves 10-12

Ingredients:

  • 1 (10-inch) baguette, sliced into 1/2-inch slices
  • 6 ounces chevre goat cheese
  • 1 cup finely chopped fresh or dried apricots
  • 1/2 cup toasted pine nuts
  • 1/2 cup freshly torn basil

Directions:

  1. Preheat oven broiler.
  2. Place bread slices on a baking sheet.
  3. Broil for 1-2 minutes per side until both sides of each slice are lightly golden brown.
  4. Let cool slightly.
  5. Spread each slice with goat cheese.
  6. Evenly distribute the chopped apricots, pine nuts and torn basil on top.
  7. Serve at room temperature.

More bruschetta recipes to love

Caponata bruschetta
Grilled vegetable bruschetta
Mushroom bruschetta on crunchy cheese toasts

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.