Pickled apricot bruschetta with Roquefort cheese


(For 4 portions, 8 bruschetta)

Pickled apricot:

  • 2 Kaffir Lime Leaves
  • 4 Dushi Buttons
  • 3 Floregano
  • 50gr granulated sugar
  • 50ml red wine vinegar
  • 200ml water
  • 700gr fresh apricot


  • 4 Floregano
  • 8 Dushi Buttons
  • 8 Anise Blossom
  • 8 slices ciabatta bread
  • olive oil
  • 80gr Roquefort cheese


Pickled apricot:

  • Cut the apricots into wedges. 
  • Dissolve the sugar with the water and vinegar and pour into a thick saucepan. 
  • Add the Kaffir Lime Leaves, Dushi Buttons and Floregano to the liquid. 
  • Bring the pickling liquid to boil for 20 seconds and add the apricot wedges. 
  • Bring to boil for another 10 seconds, turn off the heat and place a plate on top of the pan. 
  • Let cool down for 15 minutes and transfer into a preserving jar. 
  • Let infuse for at least 24 hours before using the pickled apricot. 


  • Drizzle the ciabatta bread with the olive oil and toast the slices in a hot oven. 
  • Add 10gr or Roquefort cheese on one side of each bruschetta and put back in the oven for 30 seconds to slightly melt the cheese. 
  • Add 2 to 3 pieces of pickled apricot on the over half of the bruschetta and serve with the Floregano, Anise Blossom and Dushi Buttons. 

Recipe: Franck Pontais

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