What is more SUMMERTIME than grilling out?
Drawing a blank? Yeah me too.
Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.
Now add apricots to that list.
Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.
Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.
The perfect summer appetizer in like 5 minutes!
Start this delicious journey by slicing your apricots in half and removing the pits.
Next, set them on a hot grill (or grill pan) for about 3 minutes.
Carefully remove and let cool.
Now let’s talk about the garnishes!
I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.
Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!
All that’s left is assembly!
First the goat cheese.
Then the balsamic blueberries.
And that’s all she wrote folks!
Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!
Alright, so who’s coming over to snack on these with me??
Grilled Apricots with Balsamic Blueberries & Goat Cheese
- 12 apricots
- 1/2 cup frozen wild blueberries
- 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
- 2 oz soft goat cheese
- Slice the apricots in half and remove the pits.
- Place apricots face down on the grill for 2-3 minutes.
- In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
- Add goat cheese and blueberries into the apricot crevices.