Grilled Organic Apricots with Smokey Blue Cheese and Almonds

Yield: Makes 8 appetizers

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

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!

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: almonds, apricots, bread, cheese

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

smokey blue

Loved the smokey blue cheese with this!

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login

Related Content

blue cheese

In celebration of blue!

Partnering sweet-tart apricots with creamy blue cheese is a classic culinary tradition that heralds the arrival of the summer season. One of the most unique and delightful blue cheeses just happens to be produced right here in the Northwest.

Rogue Creamery Blue is handmade using sustainable agricultural and dairy practices. The cows graze on natural grasses, wild herbs and flowers along the idyllic banks of the Rogue River in Oregon.

Taking that a step further, Rogue Creamery now produces a brilliant variation of their classic blue cheese. Smokey Blue is cold smoked for 16 hours over Northwest grown hazelnut shells. The veining is a subtle blue-green and the texture is firm and creamy.

You can find this amazing cheese along with Rogue's original grape leaf-wrapped Oregon Blue and their equally lovely Oregonzola in the cheese department at your local PCC.

videos

Monthly Poll

What variety of bean do you turn to for your favorite dishes?: