It all started at our little house with a big barn just outside of Hudson, NY. The farmers market on Saturday mornings in Hudson is so inspiring that we had to make a meal to end all summer produce meals. Starting with these yummy roasted apricots……...
Roasted Apricots with Ricotta and Honey
- 12 fresh apricots, halved and pitted
- 2 cloves garlic, thinly sliced
- Several sprigs fresh oregano
- Olive oil
- Sea salt
- Freshly ground black pepper
- 3/4 cup fresh ricotta
- Honey
Heat oven to 425. Line a baking sheet with parchment paper and arrange apricots on baking sheet, cut side up. Strew apricots with sliced garlic and oregano. Drizzle with olive oil and season with salt and pepper. Roast until apricots are hot and juicy, about 15 minutes. Be careful not to overcook as fruit will begin to fall apart. Spoon ricotta over apricots and drizzle with honey just before serving. These are delicious hot, room temp and even leftover/out of the fridge.