Get ’em quick before they disappear! Apricots are at their peak right now and they make a pretty appetizer for any outdoor party. This dish couldn’t be easier (I know I always say that, but this time I actually mean it).
Make sure you oil your hot grill before searing these apricots or they will stick to it and get mushy. I use an old rag and generously apply canola oil, then I ball it up and with the aid of tongs rub the grill grates to season. I’ve seen people use spray oil like Pam onto a hot BBQ but this can be dangerous and highly flammable (although it does get the job done fast).
Grill apricots for 30 seconds on the cut side, then flip onto the skin side and brush the faces liberally with honey balsamic sauce (I like to fill up the little indent where the seed was). After two more minutes remove apricots to a serving platter and fill with piped herbed goat cheese.
Pretty darned easy if you ask me. And tasty too. And summery….
- 6 ripe medium to large apricots that are ripe but not overly mushy
- 1 8ounce log of soft goat cheese
- 1/2 cup greek yogurt
- 5 sprigs thyme, chopped plus extra for garnishing
- 1/2 cup balsamic vinegar
- 1 cup local organic honey
- salt and fresh cracked pepper
Whisk goat cheese and greek yogurt together. Add chopped thyme. Season with salt and freshly ground black pepper to taste. Store in a pastry bag fitted with a star tip in the fridge until ready to use. You can also just spoon the goat cheese filling. Goat cheese filling can be made 2 days ahead and refrigerated.
In a small saucepot over medium high heat whisk together the honey and balsalmic vinegar until it comes to a simmer and is fully mixed together. Cool and store in a bowl or a squeeze bottle in the fridge. (This will keep for at least one week).
Prepare a hot BBQ. Brush grill grates clean and season generously (but carefully) with canola oil. To do this: use an old rag and douse it with canola oil then use tongs to brush the grill grates with it. Do this quickly and carefully so as not to start any grease fires. Give the oil on the grill grates 20 seconds to heat up and then apply apricots cut side down for 30 seconds. Flip apricots and grill on the skin side. Generously brush apricots with honey balsamic sauce. Remove to a serving platter after two minutes and fill the apricot centers with the goat cheese filling. Garnish with extra thyme leaves if desired.