My husband admitted yesterday that he was ‘a little concerned’ when I told him we were having this dish last Sunday. He didn’t say a word at the time, he’s good like that. He says he learned over the years to just keep his doubts to himself about food and paint selections because when all is said and done, he usually likes my wacky choices.
He liked this one so much, that he requested it again last evening.
I know, it DOES seem weird, but these three simple ingredients are delicious together. Have you ever had Trader Joe’s apricot greek yogurt? This dish is like that in flavor but amped up about 100 times in texture.
The apricot, so long dismissed to the dusty dried fruit aisle, is actually quite delicious in its full-on fruit mode. They can be a little on the tart side, so look for fruit that isn’t too firm and knocks you in the nose with aroma. If you are dead set against apricot, you could try nectarines or peaches instead. But the apricots are superior because a) they are the easiest to pit b) hold up better on the grill and c) because I said so.
These proportions are per serving. Adjust as needed to your number of hungry mouths.
1 apricot, halved and pitted
olive oil for brushing
1/2 Tbsp goat cheese
1/2 Tbsp honey
Preheat grill. Brush apricots generously with olive oil and grill for 2-3 minutes per side. Top with goat cheese, honey, and pepper. Can be served hot off the grill or at room temperature.