Grilled Apricots with Goat Cheese and Balsamic Vinegar
|Crafty critters beating us to the punch|
In the mean time, here's a delicious way to enjoy the season's bounty of apricots!
Grilled Apricots with Goat Cheese and Balsamic Vinegar adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia
Serves 4-6 as an appetizer
Remove from packaging and place in bowl:
4 oz goat cheese
Let sit at room temperature to soften.
Halve along the seam that runs around the fruit and pit:
6 ripe apricots
Drizzle lightly with olive oil and season with salt and pepper.
Heat the grill or alternatively, use the stove and heat a cast iron grill pan. Grill the apricot halves face down for just a minute, pressing with tongs for a few seconds to create grill marks. Flip and cook other side for 10 seconds. Avoid overcooking. You want the apricots to keep their shape and not get too soft and mushy. Remove and place on serving platter.
Place a spoonful of goat cheese in the hollow of each apricot. Use one spoon to scoop the cheese and a second to push the cheese onto the fruit. You can add a teaspoon or two of water if the goat cheese is too stiff.
Drizzle on top a few drops of: