Apricots with Ricotta & Pistachios is a simple to make treat that tastes anything but simple. It’s truly the perfect evening snack to pair with a drink on the patio.
4 apricots, halved and pitted
2 Tablespoons local honey
4 Tablespoons chopped pistachios
1 Tablespoon fresh herbs like basil, mint or rosemary, to garnish
Use the broiler or your grill to quickly brulee summer stone fruit and then brighten them up with herbs for a dish that works as a light salad or a sweet and savory dessert.
Preheat grill to medium-high and lightly apply cooking oil to grates to prevent sticking.
Drizzle honey on the cut side of apricots. Place fruit on the grill honey-side down, rotating once until lightly caramelized, about 2-4 minutes.
Remove apricots from grill and allow to cool slightly. Add a dollop of ricotta to each apricot and top with pistachios and herbs. Serve immediately.