Goat Cheese Stuffed Apricots with Balsamic Drizzle
These are delicious for a summer appetizer on the patio....especially with a glass of white wine. Bite size and full of fabulous flavor!
- 10 apricots, cut in half and remove the pits
- 6 to 8 oz. goat cheese
- 3-4 T. The Olive Tap’s Apricot Balsamic Vinegar
- 1/4 C. chopped toasted pistachios
Stuff each apricot half in the center with some of the goat cheese, and arrange on a platter. Just before serving, drizzle with the Apricot Balsamic Vinegar, and sprinkle with toasted pistachios.
You can also grill the apricot halves before stuffing for a different twist! I like to brush with our Sorrento Lemon Olive Oil and grill, cut side down, for approximately 3 minutes. Allow the apricots to cool slightly and then follow the steps above.
An Olive Tap Original recipe by Melanie, Long Grove