Prev Recipe Next Recipe

Recipe courtesy of Debi Mazar and Gabriele Corcos

Save Recipe Print

Total:: 15 min
Prep:: 10 min
Cook:: 5 min

Yield:: 24 apricot halves

Level:: Easy

Ingredients

12 apricots, halved and pitted
4 ounces fresh goat 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

Directions

Preheat a grill to 500 degrees F, or 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.

My Private Notes

Name: Grilled Apricots with Goat Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 24 apricot halves
Ingredients: 12 apricots, halved and pitted; 4 ounces fresh goat 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