Beet Bruschetta with Easy Apricot Agrodolce

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About the Recipe: Crisp toasted Italian bread slices are spread with white chocolate flavored ricotta cheese, topped with tender red beets, sweet/sour diced dried apricots, and fresh green parsley leaves.  What a delightful new appetizer to serve!

Recipes Inspired by:  Maria Dietz, Sous Chef Hershey Hotel for Chef Demonstration  on February 4th for Chocolate Covered February

According to Wikipedia, Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” and “dolce”. Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar.

To Assemble: For each crostini:  Spread ricotta mixture on slices of toasted crostini; top with several pieces of beets and apricots; garnish with several parsley leaves.    Serves:  12 crostini.

pdf for Copy of Recipe –   Beet Bruschetta with Easy Apricot Agrodolce 

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