Grilled Paneer Bruschetta with Apricot, Tomato, & Basil

Summertime is here! And that means summer vacations, picnics, and parties with friends and family are all in full swing. This delicious combination of sweet and tart will be a hit with all your friends and family! 

Serving Size: 2

Recipe by: CHARLOTTE CANDLER (@charlottecandler) 



  • 1 pack (6oz) The Original Paneer, thinly sliced lengthwise
  • 1 Heirloom Tomatoes, diced or ½ pt. cherry tomatoes, quartered
  • 2 small Apricots, chopped
  • 2 tbsp. extra-virgin olive oil, plus more for brushing
  • 1/4 c. thinly sliced basil
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. kosher salt
  • Pinch of crushed black pepper



    1. Preheat the grill or grill pan over medium-high heat.
    2. Slice the paneer into strips, and brush on both sides lightly with oil and place on the grill.
    3. Cook until golden, about 2-3 minutes per side.
    4. In a small mixing bowl, toss together diced heirloom tomatoes, two small apricots, basil, garlic, oregano, and salt.
    5. Place grilled paneer on a platter and top with the tomato-apricot mix
    6. Drizzle with some cracked black pepper and serve!

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