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Grilled Apricots with Goat's Cheese

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves24
  • DifficultyEasy
12 apricots, halved and pitted
110g ounces fresh goat's cheese, preferably ricotta or another soft artisanal goat cheese
Freshly ground black pepper
Sprigs of fresh rosemary or mint, leaves torn, for garnish, optional
Extra-virgin olive oil, for drizzling, optional
Sea salt, for sprinkling, optional

Preheat a grill to a high heat.

Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - they will release in time.

Transfer the apricots to a platter cut-side-up. Top the apricots with spoonfuls of the goat cheese, sprinkle with pepper and garnish with torn rosemary leaves if using. Drizzle with olive oil and sprinkle with salt if using.

Cook's Note: This dish is best made with less ripe apricots. If they are too ripe, they can fall apart when grilling. Like all Tuscan recipes, using the freshest ingredients possible will make the best dish.

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