Home Recipes Dishes & Beverages Sandwiches & Wraps

Apricot Dessert Bruschetta

Name: Apricot Dessert Bruschetta
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10 servings.
Cuisine: Europe, Italian
Ingredients: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

10 servings

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

Apricot Dessert Bruschetta Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

Directions

Place bread on an ungreased baking sheet. Bake at 350° until toasted, 4-6 minutes. Cool.
Meanwhile, in a small saucepan, combine apricots, nectar and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain mixture, discarding liquid.
Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

Nutrition Facts

1 piece: 77 calories, 1g fat (0 saturated fat), 2mg cholesterol, 49mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Apricot Dessert Bruschetta

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home