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Apricot and Gorgonzola Bruschetta

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By Betty Crocker Kitchens
Updated Jul 28, 2011
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When you need a quick canapé or sweet and savory starter, try this delectable five-ingredient recipe.

Apricot and Gorgonzola Bruschetta

  • Prep Time 30 min
  • Total 30 min
  • Servings 22
  • Ingredients 5
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

110 Calories
3g Total Fat
3g Protein
16g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
135mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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