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Roasted Apricots with Feta, Honey, & Walnuts

Roasted Apricots with Feta, Honey, & Walnuts

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.
Servings 6


  • 6 firm fresh apricots, halved
  • 1 tablespoon olive oil
  • cup chunky crumbled feta
  • 3 –4 tablespoons wildflower honey
  • ¼ cup chopped walnuts toasted
  • 12 or more fresh rosemary needles


  • 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.
  • 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.
  • 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.

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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

Tenaya Darlington teaches food writing at Saint Joseph’s University. She blogs at www.madamefromageblog.com and co-hosts tours with Cheese Journeys. While writing this post, she nursed a gin martini and nibbled a hunk of Pecorino Ginepro.