Best Stuffed Grilled Apricots With Goat Cheese Pistachios And Balsamic Recipes

Grilled Apricots with Goat Cheese image

Provided by Food Network

Time 15m

Yield 24 apricot halves

Number Of Ingredients 6

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

Steps:

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.

Dried Apricots with Goat Cheese and Pistachios image

Yield Makes 150 hors d'oeuvres

Number Of Ingredients 4

150 dried apricot halves (2 pounds)
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios, 1/2 of them toasted
1 pound soft mild goat cheese, chilled

Steps:

Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.