FARM. FRESH. APRICOTS.
Enjoy this taste of the season recipe featuring local a pairing of tangy grilled apricots and creamy, farmstead goat cheese. Scroll below the recipe to connect with Utah’s Own Members to source your ingredients.
GRILLED APRICOTS WITH GOAT CHEESE
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
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.
Recipe & photo courtesy of Debi Mazar and Gabriele Corcos.