Popular Conditions & Diets
Ingredients
7
Time
5m
Serves
4
Recipe by Tina Gravalos
Ingredients
7
Time
5m
Serves
4
2 Tbsp
Coconut Oil
6
Apricots
pitted and halved
8 slices
Prosciutto
113 g
Soft Goat Cheese
1/4 cup
Fresh Basil
roughly chopped
3 Tbsp
Appetizer
Gluten-Free
Quick Meal
Honey
1/2 tsp
Flakey Sea Salt
1
Heat grill to medium-high and lightly brush each apricot half with some coconut oil.
2
Place the apricot halves, cut side down, on the grill and grill for about 5 minutes until you see grill marks.
3
Once the apricots are grilled, assemble them, cut side up, on a serving plate.
4
Using your hands, break off pieces of the goat cheese and top each apricot half with a piece or place wherever you want to. It doesn’t have to be perfect!
5
Do the same with the prosciutto slices.
6
Garnish with chopped basil and flaky salt.
7
Lastly, drizzle honey all over.
8
Store any leftovers in an airtight container in the fridge for up to 3 days.
9
Note: I used one small package of goat cheese that was 113g.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
