Apricot and Gorgonzola Bruschetta

Apricot and Gorgonzola Bruschetta

When you need a quick canapé or sweet and savory starter, try this delectable five-ingredient recipe.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

22

appetizers

1
loaf (16 inch) baguette French bread, cut diagonally into 22 (3/4 inch) slices
1
container (5 oz) crumbled Gorgonzola cheese
1
bag (6 oz) dried apricots, chopped (about 1 cup)
1/4
cup roasted almonds, chopped
1/4
cup honey
  1. Set oven control to broil. Place bread slices on broiler pan or cookie sheet. Broil with tops 3 to 4 inches from heat 1 minute. Turn slices over; broil 1 minute longer.
  2. Meanwhile, in small bowl, mix cheese, apricots and almonds. Top each slice of toasted bread with about 1 tablespoon cheese mixture. Broil 20 to 30 seconds or until cheese is soft. Drizzle with honey.
Makes 22 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This brunch bruschetta invites a fun drink pairing such as a mimosa.
Try flavored roasted almonds, such as vanilla bean, in place of plain roasted almonds. Blue cheese can be used in place of the Gorgonzola.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 110
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 1g,
    • Sugars 9g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.