Grilled rosemary apricots with ricotta
Apricots seared on a griddle with rosemary, served with ricotta and a drizzle of honey.
Open in the appPer serving
- Calories
- 159 kcal
- Protein
- 6.8 g
- Carbohydrates
- 19.5 g
- Fat
- 6.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Apricots3
- Ricotta60 g
- Honey1 teaspoon
- Rosemaryto taste
Contains: lactose,
In season: June – July
Method
- Wash the apricots, cut them in half along the groove and remove the stones. Rinse the rosemary and strip the needles from a sprig.
- Heat a griddle or cast-iron pan over a high heat for at least 3 minutes, until very hot.
- Lay the apricots cut side down, sprinkle with the rosemary and grill for 2 minutes per side, until marked with dark lines and just softened.
- Serve them warm next to the ricotta, with a drizzle of honey on top.
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