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Grilled Apricots with Bleu Cheese, Honey and Hazelnuts |
by Jess Thomson
Serves 6 | Prep Time: 5 minutes
from Edible Seattle Summer 2008
In midsummer, dessert takes the amount of time required to walk from one end of a Seattle farmers’ market to the other. If I had my choice, I’d pick up Estrella Family Creamery’s Wynoochee River Blue, honey from Rockridge Orchards, and nuts from Holmquist Hazelnut Orchards. Choose ripe apricots that haven’t gotten too squishy.
If you’re in a rush, just skip the grilling step.
6 apricots
1/2 cup crumbled blue cheese
Honey, to taste
1/4 cup chopped toasted hazelnuts
Preheat grill to medium heat. Split the apricots in half, remove the pits, and grill fruit, cut side-down, for 2 to 3 minutes, until the flesh gets soft.
Place apricots on a plate, and top with blue cheese. Drizzle with honey, sprinkle with hazelnuts, and serve.
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