APRICOT DESSERT BRUSCHETTA

Apricot Dessert Bruschetta image

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

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges