1.7KWhipped Goat Cheese Bruschetta is the perfect recipe for summer entertaining and light lunches! Creamy goat cheese is spread on sourdough and topped with grilled black velvet apricots.
This post is sponsored by my friends over at Sprouts. All opinions are my own!
Whipped Goat Cheese Bruschetta is the perfect recipe for summer entertaining and light lunches! Creamy goat cheese is spread on sourdough and topped with grilled black velvet apricots. 
Summer is definitely my favorite fruit season and the best time to grill! This summer bruschetta recipe with goat cheese is cooked on the grill and topped with one of the most delicious summer fruits – black velvet apricots! You can cook it on the outdoor grill or a grill pan. Both options work perfect.
Summer’s most unique varieties of stone fruit are now available at Sprouts! This season, you’ll find there delectably sweet peaches and vibrant black plums. Plus, you can explore a few unique varieties too, like plumsicles and pluots! For this recipe I used Black Velvet Apricots. It’s a cross between an apricot and a plum, they offer a succulent and sweet flesh – perfect for snacking, marmalades and baked goods. Shopping for produce at Sprouts is my favorite because everything is always fresh and affordable!
WHIPPED GOAT CHEESE BRUSCHETTA INGREDIENTS
Sourdough loaf or french baguette, sliced
Black velvet apricots
Goat cheese – make sure soften it in a room temperature for at least a couple of hours or a bowl of warm water for about 35 minutes.
Milk – you can use cow, goat or plant-based milk.
Lemon, zested
Basil leaves – for garnish
Extra virgin olive oil – brush the apricots before grilling. The oil will help keep the apricots from getting stuck to the grill grates, so be sure they are completely covered
Honey – for drizzling
I hope you love this goat cheese crostini with grilled apricots! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram
PrintWhipped Goat Cheese Bruschetta with Grilled Apricots
- Total Time: 20 Minutes
- Yield: 4-6 1x
Description
Whipped Goat Cheese Bruschetta is the perfect recipe for summer entertaining and light lunches! Creamy goat cheese is spread on sourdough and topped with grilled black velvet apricots.
Ingredients
Scale
1 sourdough loaf or french baguette, sliced
4–5 black velvet apricots
8 oz goat cheese, softened
5 tbsp milk, regular or plant-based
zest of one small lemon
1/4 cup basil leaves
extra virgin olive oil
honey
Instructions
- Preheat your outdoor grill or a grill pan to medium high heat.
- Meanwhile, whip goat cheese, milk and lemon zest using electrical mixer or food processor.
- Slice the apricots into 1-inch-thick slices and brush with olive oil. The oil will help keep the apricots from getting stuck to the grill grates, so be sure they are completely covered. Grill apricot slices for about 2-3 minutes on each side, until nice grill lines appear. Flip gently.
- Drizzle bread slices with olive oil and grill for about 2-3 minutes per side or until lightly toasted.
- Spread the goat cheese over the bread and top with apricots. Garnish with fresh basil and drizzle with honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes