Grilled Apricots with Ricotta and Champagne Balsamic Vinegar

Posted by Olivia on Tuesday, May 11th, 2010

Grilled Apricots with Ricotta and Champagne Balsamic Vinegar

Can you think of anything more wonderful than sitting outside on a warm summer evening, sipping chilled white wine or beer, and eating these gorgeous little treats? I qualify them as dessert but they’re savory enough to join a dinner spread as a side dish

Made with these products from The Olive Press:

  • 8 ripe apricots 
  • 1/2 cup whole milk ricotta
  • 2 tbsp Champagne Balsamic Vinegar
  • black pepper to taste

  1. Heat grill or grill pan to medium-high heat. If using grill pan, brush with Extra Virgin Olive Oil.
  2. Split the apricots in half lengthwise, discarding the pit. Grill flesh-side down for 3-5 minutes or until grill-marks appear and the fruit softens slightly. Remove from heat and transfer to a plate.
  3. Drizzle the apricots grilled side lightly with the balsamic vinegar. Top each one with a dollop of ricotta and freshly-cracked black pepper.

Notes: Makes 16 halves
Print This Recipe
Share This

comments powered by Disqus

Sign up for monthly blog and recipe updates.