Apricot and Roasted Bell Pepper Bruschetta
By Amy Maltzan
1 red, orange or yellow bell pepper
3 small apricots, pitted and diced
1 garlic clove, minced
2 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
1 baguette, sliced on the diagonal
Preheat the grill to medium-high. Roast pepper until surface is blackened on all sides, turning often. Set pepper aside to cool in a paper bag or bowl covered with plastic wrap. When cool, remove skin, seeds and stem and finely chop.
Combine chopped roasted pepper, apricots, tomatoes, garlic, basil and vinegar in a bowl. Season with salt and pepper to taste, then let sit at room temperature for about 30 minutes (or cover and refrigerate for up to 8 hours).
Turn down heat on grill to medium-low. Lightly brush surfaces of baguette with a little olive oil . Grill baguette slices on both sides until toasted, then spoon the pepper-apricot-tomato mixture over the toasted slices.
This recipe originally appeared in our Spring 2010 issue.
1 thought on “Apricot and Roasted Bell Pepper Bruschetta”
This is genius Amy — sounds so good!!
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