Roast Apricot Bruschetta.

Last week I kept reading about grilled peaches and I wanted to see what all the fuss was about.

Unable to get my hands on any at our local Tesco’s (I guess everybody read the same articles as me and got to the peaches first!) I decided to try doing something similar with apricots. Favourite man looked nervous and said it probably wouldn’t work…well BOOM! I present delicious roast apricots on bruschetta with rocket, olive oil and balsamic vinegar.

This is really easy, I used some leftover focaccia which was lovely and crunchy already but you could toast any left over bread knocking around in the kitchen.

My recipe

Preheat the oven to 180C

Halve and stone the apricots then cut each half into quarters.

Pop the apricots in a shallow baking dish and liberally splash with olive oil, a glug of balsamic vinegar and some ground black pepper.

Roast the apricots for about 35-40 minutes, you want the apricots to be really soft but still hold their shape

Toast your bread of choice and slather with oil and add a little sea salt.

When the apricots are ready line up your toasts and layer  on the rocket and apricots then drizzle with some more oil and balsamic vinegar and there you are!

Who needs peaches anyway?

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