Grilled Apricots with Honey Glaze and Cheese Rosettes Recipe
This recipe features grilled apricots brushed with a luscious honey glaze infused with sherry vinegar, jalapeno, and tarragon. The apricots are charred lightly to enhance their natural sweetness while retaining firmness, then sprinkled with toasted sesame seeds for crunch. They are topped with delicate rosettes of Petit Basque cheese and finished with fresh chives, chive blossoms, and flaky salt, creating a sophisticated and vibrant appetizer perfect for summer grilling and entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings (1 apricot half per serving) 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Apricots
- 10 apricots, halved and pitted
- Olive oil, for brushing
Honey Glaze
- 1/3 cup honey
- 2 tsp sherry vinegar
- 1 pinch salt
- 1/3 jalapeno, sliced
- 1 sprig tarragon
Toppings
- 1/3 cup sesame seeds, toasted
- 4 oz Petit Basque cheese
- Chives, chopped to taste
- Chive blossoms, to taste
- Flaky salt, to taste
Instructions
- Char the Apricots: Brush the cut sides of the apricots with olive oil. Heat a grill or a wire rack over a gas burner until very hot. Place the apricots cut-side down on the grill and char for about 20 seconds until grill marks appear but the apricots remain firm to avoid sogginess.
- Make the Glaze: In a small saucepan, combine honey, sherry vinegar, a pinch of salt, tarragon sprig, and sliced jalapeno. Simmer gently for 2 to 3 minutes until the glaze thickens slightly. Remove from heat, allow to cool slightly, then discard the tarragon and jalapeno slices.
- Glaze and Sesame: Brush the grilled apricots with the honey glaze, reserving some for finishing later. Let them cool slightly before sprinkling with the toasted sesame seeds to add texture.
- Shave the Rosettes: Bring the Petit Basque cheese to room temperature. Using a girolle, shave the cheese into delicate rosettes. If a girolle is unavailable, grate the cheese finely and form small mounds for a similar effect.
- Assemble: Place one cheese rosette or mound in the indentation of each apricot half. Drizzle with the reserved honey glaze, then garnish with chopped chives, chive blossoms, and a pinch of flaky salt to finish.
Notes
- If you don’t have a grill, you can use a grill pan or cast-iron skillet to char the apricots on the stovetop.
- Petit Basque cheese has a nutty, slightly spicy flavor, but you can substitute with another semi-hard cheese like manchego if unavailable.
- Adjust the amount of jalapeno in the glaze to control the spice level according to your preference.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 2–3 minutes, stirring frequently to avoid burning.
- Chive blossoms add a mild onion flavor and a lovely visual touch, but you can omit or replace with finely chopped green onions if needed.
Keywords: grilled apricots, honey glaze, Petit Basque cheese, appetizer, grilled fruit, summer appetizer, cheese rosettes, toasted sesame seeds
