Roasted apricots with straciatella and rosemary oil
Prep 10 mins
Cook 10 mins
Serves 4 as an antipasto
These roasted apricots are so delicious served as a first shared course with charred bread, and straciatella, a creamy style of fresh cheese that’s similar to burrata. They also would work beautifully spooned over roasted chicken thighs, or on top of yoghurt with a muesli crumble for breakfast. They are quite versatile. The key is to use ripe fruit, as underripe apricots can be quite tart. The sweetness is the key, so if they are still a little tart, scatter with more sugar.
Straciatella, to serve
Proscuitto (optional), to serve
Grilled bread, to serve
4 apricots, halved
1 tbsp caster sugar
1 tbsp rosemary
60ml extra-virgin olive oil
1. For the roasted apricots, preheat oven to 200C. Toss apricots in sugar and place on a roasting tray lined with baking paper. Season with sea salt and roast until they are tender and caramelised (10 minutes).
2. For rosemary oil, combine oil and rosemary in a small saucepan and heat over medium heat until rosemary is fragrant (about 1 minute). Spoon in any roasting pan juices and set aside to keep warm.
3. To serve, spoon straciatella into a bowl. Top with roasted apricots, drizzle with rosemary oil and scatter with sea salt flakes and season with freshly ground black pepper.
Recipe and image by Eatable.