☰ menu   

Roasted Apricots with Feta, Honey, & Walnuts

Roasted Apricots with Feta, Honey, & Walnuts
Serves 6
In these beautiful baked apricot halves, the combination of aromatic fruit, honey, herb, nuts, and salty cheese is just right. Try to find the sweetest, ripest apricots. Otherwise, increase the honey a bit to balance the mixture.
  1. 6 firm, fresh apricots, halved
  2. 1 tablespoon olive oil
  3. cup chunky crumbled feta
  4. 3–4 tablespoons wildflower honey
  5. ¼ cup chopped walnuts, toasted
  6. 12 (or more) fresh rosemary needles
  1. Heat oven to 400°F. Brush apricot halves with olive oil, and bake for 15 minutes. The fruit will soften and release juices. Heat broiler.
  2. Top each baked apricot half with some feta and a drizzle of honey, then broil for 5 minutes, or until feta softens and begins to brown.
  3. Plate roasted apricots, and top each half with toasted walnuts, a second drizzle of honey, and a needle or two of fresh rosemary. Serve warm as an appetizer.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Jacqueline Plant

Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.

Tenaya Darlington

Unlike most people who have a nibbling relationship with cheese, Tenaya Darlington (aka Madame Fromage) has an obsession. Three years ago, she began a dairy diary on Blogger, and the rest is fricassee. She can’t leave the house without a cheese valise. Or at least a plate of appetizers. On rainy nights, she likes to invite the rabble in to get rid of the rinds in her crisper. You might find her serving the odd bit of Stilton with a Manhattan, or just a few nubbins with cans of Schlitz. You may have read about her cheese soirees in The New York Times.