Grilled Apricots with Balsamic Blueberries & Goat Cheese
The perfect summer appetizer! Four ingredients and five minutes away from being the star of your cookout.
- 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.