Apricot and Roasted Bell Pepper Bruschetta


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

Olive oil

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”

Comments are closed.

Please Support Our Sponsors!

Related Stories