Happy first week of August to you all. This week’s recipe is the first in a new series by local Seattle food enthusiast Kayla Waldorf. She will be creating new original weekly recipes using the ingredients we will be delivering each week. For this week, she has created a delicious recipe to serve as hors d’ouevres at your next party or to accompany a larger entree. Enjoy!
Bruschetta with Roasted Apricot & Beet Relish
2 large beets
3 medium apricots, pitted and halved
1 medium onion
1 tbsp brown sugar
2 tbsp butter
½ tsp coarse sea salt
8 oz. fresh mozzarella or burrata
Balsamic vinegar to taste
-Preheat oven to 400. Cooking time approx. 1 hour.
-Wash and individually wrap beets loosely in tin foil.
-Place beets on baking sheet in oven, set timer for 30 minutes.
-While beets begin to roast, prepare apricots and onions. Halve apricots and put small dab of butter in center, sprinkle with brown sugar. Cut onion horizontally into 1 inch slices (onion ring style). Put small dab of butter on either side of slice, sprinkle with sea salt.
-After 30 minutes, place onions on baking sheet with beets and return to oven for 15 minutes.
-After 15 minutes, place apricots on sheet with onions and beets and return to oven for 15 minutes. When done, apricots & onions will be golden brown and beets will be soft enough to easily insert a knife.
-After 15 minutes, remove apricots, beets, and onions and let cool for 15-20 minutes until cool enough to handle. Once cool, remove skin from beets (should come off easily by hand). Place all ingredients in refrigerator for 20 minutes until cool.
–To make relish: dice all ingredients into ¼ inch cubes.
-Place in a small bowl and mix together with ¼ tsp salt.
–To make bruschetta: set oven to broil. Cut baguette into 1-2 inch slices and brush with butter, place on baking sheet and insert into oven.
– Broil until butter is bubbling and edges are golden brown. Remove from oven.
– Slice mozzarella or burrata into ½ slices large enough to cover baguette pieces. Place on toasted baguette and pile 1 spoonful of relish.
-Drizzle with balsamic to taste and sprinkle with sea salt.