We were inspired to make these after picking bags full of perfectly ripe apricots at our Grandmas. These are great to make as a starter for any outside BBQ because they’re incredibly easy (and fun!) to make. When choosing apricots, they should be completely peach colored but not too soft as they need to stand up to the grill. We hope you enjoy! –Audrey and Lilly
Grilled Apricot and Ricotta Appetizer
- 6 apricots, halved and pitted (about ¾ lb.)
- ½ cup ricotta cheese
- 4 slices prosciutto
- 2 teaspoons fresh thyme, plus more for garnish
- 1 tablespoon olive oil
- Salt and pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 12 small lettuce leaves, rinsed and patted dry (heirloom or butter lettuce)
- Cooking Spray
Preheat grill to medium high heat. Brush cut sides of apricots with the olive oil. Arrange apricots, cut sides down, on a grill rack coated with cooking spray. Grill for 1 to 2 minutes depending on the heat of the grill until they have nice grill marks. Remove apricots to a platter and set aside.
Preheat oven to 375 degrees. Lay slices of prosciutto onto parchment lined baking sheet and bake for 15 minutes. With tongs remove to a paper towel lined plate to cool.
In a small bowl mix together ricotta cheese and thyme, add pinch of salt or to taste, keep refrigerated until time to assemble.
To assemble, lay lettuce leaves on platter, top with an apricot half. Next put a small dollop of ricotta thyme mixture in the center of apricot about 1 ½ teaspoons each. Break up the crispy prosciutto onto a plate and then sprinkle over the apricots. Drizzle honey, balsamic vinegar, and black pepper over the apricots and lettuce. Serve immediately on bread sized plates. Serves 6, 2 apricots each.