Best Stuffed Grilled Apricots With Goat Cheese Pistachios And Balsamic Recipes

Grilled Apricots with Goat Cheese and Balsamic Vinegar image

Yield serves 4 to 6 as a starter

Number Of Ingredients 5

1/2 cup fresh goat cheese
6 ripe apricots
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

Remove the goat cheese from its package, place in a bowl, and let sit at room temperature to soften.
Cut the apricots in half along the seam that runs around the fruit; the two halves should come apart cleanly after you cut all the way around. Remove the pit. Drizzle the halves lightly with the olive oil and season with salt and pepper.
Heat the grill. Place a few apricots on the grill, cut side down, and grill for just under a minute. As you grill, press down firmly with tongs for a couple of seconds to form grill marks. Turn and cook for 10 seconds on the second side. Repeat with the remaining apricots.
Add a dash of water to the goat cheese and stir until it's pliable. Using two spoons, place a generous spoonful of goat cheese in the indentation of each apricot; scoop the cheese with the first one and use the second to push the cheese onto the fruit. Spoon a few drops of the balsamic vinegar over the apricots and season with more pepper. Serve immediately.

Grilled Apricots with Goat Cheese image

Provided by Food Network

Categories side-dish

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.