Grilled Apricots with Ricotta and Balsamic Vinegar


  • 8 ripe apricots
  • 1/2 cup whole milk ricotta
  • 1 Tbsp Bella Oliva Extra Virgin Olive Oil (any Varietal)
  • 2 tbsp Bella Oliva Balsamic Vinegar (Traditional 18 year, Fig, Cinnamon Pear, Black Currant, Dark Chocolate, or Lavender)
  • black pepper to taste


Heat grill or grill pan to medium-high heat. If using grill pan, brush with Extra Virgin Olive Oil. Split the apricots in half lengthwise, discarding the pit. Grill flesh-side down for 3-5 minutes or until grill-marks appear and the fruit softens slightly. Remove from heat and transfer to a plate. Drizzle the apricots grilled side lightly with the balsamic vinegar. Top each one with a dollop of ricotta and freshly-cracked black pepper.

Makes 16 halves

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