Grilled Apricots 2 Ways (Sweet + Savory)

When we were traveling through Tuscany, Italy, we had the opportunity to get a tour of the region from an Italian friend ours who knew the area like the back of his hand. Not only did we get to see some beautiful places, like these amazing hot springs, but Rafaele also showed us how to make some simple Italian dishes that tasted better than anything we’ve ever had in a restaurant.

On one of the nights, he served us sliced fresh apricots with this creamy cheese and a basil leaf. The most simple, yet delicious little bite! I knew I had to recreate it once I got home.

I made a few little tweaks to the dish we had in Italy. I grilled the apricots and used Violife Vegan Cream Cheese – one of the best in my opinion (Kite Hill is also fantastic!) I couldn’t decide between a sweet or savory version so I made both!

For the sweet version, I added some vanilla and maple syrup to the cream cheese, topped it with some toasted hazelnuts and drizzled with maple syrup.

For the savory version, I mixed fresh basil and a little salt with the cream cheese, and then topped it with some toasted almonds and balsamic drizzle.

Both were fantastic and the colors were just beautiful! I will add that I don’t have a grill, so I used a cast iron pan to “grill” the apricots and it worked great!

Grilled Apricots 2 Ways (Sweet + Savory)

admin When we were traveling through Tuscany, Italy, we had the opportunity to get a tour of the region from an Italian friend ours who knew the area like the back… Sides appetizer, apricots, grilled apricots, party appetizers, snacks European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

 4 ripe apricots (make sure they are ripe as they will be sour otherwise)

Olive oil or avocado oil

2/3 cup plain vegan cream cheese, divided in half

2-3 Tbsp freshly chopped basil

Sea salt to taste

1/4-1/2 tsp vanilla  extrast

1/2 tsp maple syrup

Cinnamon

1/4 cup hazelnuts

1/4 cup sliced almonds

Balsamic vinegar or balsamic glaze

Maple syrup

Instructions

1. Cut all apricots and half and remove pit. You should have 8 halves.
2. Heat oil in a pan over medium-high heat.
3. Once oil is heated, add apricot halves, cut side down and cook until they are deep golden brown.  Put on a plate and allow to cool a bit.
4. For sweet apricots: Preheat oven to 350 F. Spread  hazelnuts on a parchment lined baking sheet and roast for 15-20 minutes. Be careful not to burn them! Remove from oven and let cool for a few minutes. Then rub a small amount at a time between a kitchen towel to remove skins. Roughly chop nuts and set aside.
5. Put 1/3 cup cream cheese, vanilla and maple syrup in a small bowl. Mix to combine.
6. Put a small spoonful of cream cheese mixture in the middle of 4 apricot halves. Top with  toasted hazelnuts, drizzle with maple syrup and sprinkle with cinnamon.
7. For savory apricots. Heat a small skillet over medium heat. Dry roast sliced almonds for a few minutes until lightly golden. Set aside. 
8. Put remaining 1/3 cup cream cheese in another small bowl and mix with freshly chopped basil and sea salt. Spoon a bit of mixture into remaining 4 apricot halves. Top with toasted almonds and drizzle with balsamic vinegar. 

NOTE: You can also do all 8 halves one way. Just double the amount of ingredients.