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Endive and Apricot Brochettes

Endive and Apricot Brochettes

4 – ½ inch slices of Rustic Sourdough or Brochette Bread

1/ C Pecans

Olive oil for brushing Brochettes

2 heads endive, halved and thinly sliced

2 tsp lemon juice


2 apricots, fresh, halved and pitted. Thin slice

Manchego cheese

Marjoram chopped for garnish

Preheat oven to 350 F.  Arrange Bread and pecans on baking sheet.  Brush the bread with olive oil.  Toast 8-10 minutes.  Toss the endive with the lemon juice and salt.  Let stand 3-4 minutes.  Add the apricots and pecans and toss.  Top the bread slices with the mix, then garnish with cheese and marjoram.  Drizzle top with olive oil and serve.