Grilled Apricots with Ricotta


8 Ripe Apricots

1/2 Cup Whole Milk Ricotta

2 Tbsp. Midtown Olive Oil Champagne Balsamic Vinegar

Black Pepper To Taste

French Champagne vinegar paired masterfully with our Traditional Balsamic from Modena, Italy. Clean and crisp, with just the right acidity, this vinegar marries the best of the Mediterranean.

Fantastic for use in vinaigrettes, marinades, rich pan sauces or wherever a clean look and pitch perfect acidity is desired. Goes great with apples, potatoes and seafood.


Heat grill or grill pan to medium-high heat. If using grill pan, brush with Extra Virgin Olive Oil.
Split the apricots in half lengthwise, discarding the pit. Grill flesh-side down for 3-5 minutes or until grill-marks appear and the fruit softens slightly. Remove from heat and transfer to a plate.

Drizzle the apricots grilled side lightly with the balsamic vinegar. Top each one with a dollop of ricotta and freshly cracked black pepper.

Makes 16 halves

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.