Grilled Apricots with Smokey Blue Cheese and Almonds
Yield: Makes 8 appetizers
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 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 apricots in half lengthwise and remove pits. Place apricots in a bowl. Combine olive oil, honey, lime juice, thyme leaves and cayenne and gently toss with the apricots.
Preheat an outdoor grill to high heat and grill 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.
Arrange 2 apricot halves on each crostini; scatter with Rogue Creamery Smokey Blue Cheese and chopped almonds and garnish with a sprig of fresh thyme.
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.