Apricots are in season and there’s so much more you can do with this lovely fruit than pies or preserves. Grilled apricots with salty prosciutto, fresh cheese, and herbs is a perfect mid-summer appetizer or salad.

 

INGREDIENTS

6 just ripe apricots, halved
6 balls of bocconcini
6 fresh basil leaves
6 slices of prosciutto
olive oil
sea salt & fresh cracked pepper
honey (optional)

METHOD

Heat the grill. Halve apricots and brush generously with olive oil.

Grill the apricots on medium high heat for a couple of minutes each side – or enough to slightly char each side. You don’t want the fruit to get too soft.

Remove apricots from grill and top each one with bocconcini, a rolled or chopped slice of prosciutto, and a basil leaf. Top with salt and pepper to taste. Serve immediately with crusty bread or on a plate of greens. Note: If your apricots are too tart, drizzle a bit of honey overtop for a hit of sweetness.