Last week I told you about the Best Apricot Crisp I’ve ever made. When I was researching that recipe I came across another that I want to share with you today. Apricots with berries and goat cheese is perfect as a snack, for a first course or as a finish to a meal.
I made use of a pin which led to this post at Proud Italian Cook. She used mascarpone instead of goat cheese and broiled her apricots but the principles are the same. You’ll want to purchase 1 or 2 apricots per person and enough blackberries to grace the centers.
The flavor is fantastic, especially with a drizzle of honey to complement both the goat cheese and the apricots. I actually purchased some pistachios with the intent of using them, but forgot. While the final dish was fine, some chopped pistachios, walnuts or almonds would definitely perk it up. You might even want to get adventurous and try some chopped mint or basil as well.
- 1 - 2 apricots per person, washed, cut in half and pitted
- 1 log of goat cheese cut into rounds, 1 round per apricot half
- whole blackberries, washed, 1 per apricot half
- honey or other liquid sweetener
- chopped nuts (optional)
- Preheat the oven to 400 degrees F. Prepare a casserole dish large enough to hold the apricots with baking spray.
- Arrange the apricots in the casserole dish and bake for 10 minutes.
- After 10 minutes arrange the rounds of goat cheese over top the apricots. Return to the oven for another 5 - 8 minutes, or until the goat cheese has melted.
- Remove from the oven and press a whole blackberry into the center of each apricot half.
- Transfer to a serving dish and garnish with honey and chopped nuts as desired.
The cooking time will depend on how ripe the apricots are and the heat of your oven. The fruit should be softened, but still keep it’s shape.
Can you think of another combination of fruit and cheese you’d like to try? I’m betting it would be good with nectarines, gruyere and walnuts.
It’s such a simple plate with big flavors. I hope you and your family enjoy it.