2 tbsp olive oil (I used basil flavored olive oil)
Directions
Start by cutting the bread into about half inch slices. I toasted my bread pieces on the grill, you could also toast them in the oven.
Next, cut the apricots in half then remove the pit. Finely chop each halved apricot into fourths or sixths, depending on size. Put into a medium sized mixing bowl.
Next tear mozzarella into small pieces, about the size of a dime. Put into mixing bowl with apricots.
Drizzle the mixture with olive oil.
Put mixture in the fridge to marinade for about 20-30 minutes.
Finely chop basil.
Top each bread slice with bruschetta mixture then sprinkle with basil.
