Firm apricots are the perfect fruit for grilling, becoming tender and sweet after a few minutes above the hot coals. Paired with goat cheese and pistachios, they make a quick and delicious appetizer that's perfect for summer.
Why this recipe works:
- Just-ripe apricots are firm enough to hold up to the intense heat of a grill.
- A drizzle of balsamic reduction and a sprinkling of chopped nuts bring additional flavor and texture to the dish.
Stuffed Grilled Apricots With Goat Cheese, Pistachios, and Balsamic
About This Recipe
|Yield:||Serves 6 to 8 as an hors d'oeuvre|
|Active time:||15 minutes|
|Total time:||25 minutes|
|This recipe appears in:||The Perfect Hors d'Oeuvre for Grilling Season: Grilled Apricots Stuffed With Goat Cheese|
- 1/2 cup balsamic vinegar
- 1 pound firm but ripe apricots, halved and pitted
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 6 ounces fresh goat cheese, softened
- 1/2 cup chopped pistachios
Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.
Meanwhile, add balsamic to a small saucepan and simmer over medium-low heat until syrupy and reduced by half, about 10 minutes. Let cool.
In a large bowl, toss apricot halves with olive oil; season with salt. Set apricots cut side-down on the grill and cook until lightly charred on cut side, about 3 minutes. Using tongs, flip apricots and grill until browned and softened on skin side, about 2-3 minutes. Transfer to a platter, cut side up.
Spoon about a teaspoon of goat cheese into each apricot half's cavity. Drizzle apricots with balsamic reduction, sprinkle platter with chopped pistachios, and serve immediately.