Grilled Organic Apricots with Smokey Blue Cheese and Almonds
Yield: Makes 8 appetizers
Bursting onto the market like little golden suns, apricots are the first of the stone fruits to present themselves for delectable summer slurping. When grilling or broiling any stone fruit, look for fruit that is juicy and ripe but still firm-tender. You may easily substitute nectarines or plums for the apricots as the season progresses!
- 8 firm, ripe organic apricots Add to list
- 1 tablespoon olive oil Add to list
- 1 tablespoon honey Add to list
- 1 tablespoon lime juice Add to list
- 1 teaspoon fresh thyme leaves Add to list
- Pinch of cayenne Add to list
- 8 1/2-inch thick slices baguette Add to list
- Extra olive oil for brushing the bread Add to list
- 1/4 cup coarsely chopped roasted almonds Add to list
- 2 to 3 ounces Rogue Creamery Smokey Blue Cheese Add to list
Cut the apricots in half lengthwise, remove the pits and place apricots in a bowl. Combine the olive oil, honey, lime juice, thyme leaves and cayenne and gently toss with the apricots.
Preheat an outdoor grill to high heat and grill the apricots about 2 minutes to a side or until golden and sizzling. Make a little crostini by brushing the bread slices with olive oil and cooking them on the grill until lightly toasted. (I like to cook my bread on only one side so it stays softer, but if you like it a little crispier, turn it over and toast it on the other side as well.)
Arrange 2 apricot halves on each of the crostini; scatter with the Rogue Creamery Smokey Blue Cheese (cold-smoked over hazelnut shells!) and chopped almonds; and garnish with a sprig of fresh thyme. Fabulous!
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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