.jpg.rend.hgtvcom.196.196.suffix/1679332577620.jpeg "1467756599")
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Grilled Apricots with Goat Cheese
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 24 apricot halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 144
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 318 mg
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 24 apricot halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 144
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 318 mg
Ingredients
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.
