Buttered Apricots and Goat Cheese

by Jenn on July 19, 2011

in Gluten Free,Snacks,Vegetarian


Fruit deserves to have a place outside of dessert.    Dessert is often shunned for fear of ingesting too many sugar-filled calories and myriad other reasons, and sadly fruit often also becomes under appreciated, associated only with a guilty, and even naughty indulgence – how often do we think of certain fruits only with pies, tartes, scones, cakes and the like?  Such a view not only limits our appreciation for fruit, but I think also forces upon us a paradigm that fruit should be “improved upon” by making it even sweeter than it already is.  Maybe for some acidic fruits like certain berries or citrus this is true, but many are already pleasurably sweet and unfortunately get overlooked as a valid component in other parts of a meal.

What if fruit were the star of other dishes too? Maybe a first course, served with meat, etc?  Some of my favorite dishes involve fruits, and it’s not just for the sweetness – many fruits pair really well with savory items and I think provide a balance to other strong elements.  One of my most frequented pairings this Summer has been to add herbs and the tang of locally made goat cheeses to baked or roasted seasonal fruits – the markets are just brimming with succulent produce, and every two weeks it seems becomes a new mad rush to enjoy in as many ways as possible first the strawberries, then cherries, then apricots & peaches, and soon the plums and other berries will arrive en masse :)

And you know what? Sometimes I think the taste of fresh fruit is even more enjoyable when it is not a part of le dessert :)

Of course I am still very much in the midst of my apricot love affair, I think because it’s still such a novelty for me to eat ripe fresh apricots.  And you know I’m all for simple in the Summertime, so lately my favorite snack/lunch/first course has been to bake or pan-grill fruit (these were grilled in a pan with some butter) along with melty goat cheese (I’ve found that goat cheese loves to be matched with sweet as well).  It’s easy, takes just a few minutes, doesn’t heat up the kitchen too much, and is a rather satisfying way to enjoy fruit without the cakes and tarts, and a way to enjoy goat cheese without the salads :)

Apricots & Goat Cheese

This post is also gladly part of this month’s Monthly Mingle hosted by Sukaina of Sips and Spoonfuls – theme Stone Fruit! And part of Barbara’s goaterie challenge! I haven’t been able to find goat meat to try, but have been enjoying goat cheese in dishes similar to this nearly every day – maybe it’s the Summer, but I for some reason goat cheese seems less heavy than cheese made from cow’s milk, and so I think I’ve just been drawn to it more during these warmer months….


Have you tried a new food pairing lately?  What’s your favorite Summer combo?



Buttered Apricots and Goat Cheese

Prep time : 5 minutes to slice and pit apricots
Total Time: 20 minutes

2 tbs. butter
3 or 4 apricots, halved and pitted
a couple rounds of goat cheese
fresh mint, basil
salt if desired

1. Melt butter in a grill pan on medium high heat.  Add apricots cut side down and cook for about 7 minutes or until the undersides really soften.
2. Flip and cook about 7 minutes more, the last too minutes add a slice of goat cheese on top and cover so that the goat cheese has enough heat to melt.
3. Serve with mint and basil and salt if desired.




Barbara | Creative Culinary July 19, 2011 at 9:03 pm

Well, I just happen to be on a goat cheese and fruit thing. Great minds right? I don’t get a lot of apricots but your posts have inspired me to look for some. Wish I had one of those salads right now; the heat wave we’re having does influence my eating pattens and a dish like this could be my entire supper.

Thanks for joining #goaterie…I love the wealth of new recipes that are coming our way1

Jenn July 19, 2011 at 9:52 pm

Thanks Barbara!!

Kulsum at JourneyKitchen July 19, 2011 at 9:53 pm

I have been thinking of goat cheese alot last few days and now I know what I’m doing with it when I get it. Just the way to enjoy peaches

Kulsum at JourneyKitchen July 19, 2011 at 9:55 pm

kill me. Apricot**!

Jenn July 20, 2011 at 5:59 am

Ha I’m sure it would be great with peaches too. Thanks!

Robyn July 19, 2011 at 10:11 pm

Ahhh… these photos do exactly what they’re supposed to do… they make me want to eat them. Right now. Yum!

Jenn July 20, 2011 at 6:00 am

Thanks Robyn!

Wenderly July 19, 2011 at 11:22 pm

Absolutely lovely! I just made apricot jam…I now have apricots on the brain! I must try this!

Jenn July 20, 2011 at 6:01 am

Thanks! Oh jam is the next thing I need to make!!

Nelly Rodriguez July 19, 2011 at 11:30 pm

These look so good! I’d love this even for breakfast!

Jenn July 20, 2011 at 6:02 am

Thanks! Yeah I could eat these for breakfast too very easily :)

Rosa July 19, 2011 at 11:41 pm

That is a great idea and a wonderful pairing! Yummy.

Great clicks, as always.



Jenn July 20, 2011 at 6:02 am

Thanks Rosa!

Julia July 20, 2011 at 12:00 am

Lovely! I think both fruit AND goat cheese should be included in desserts, in their purest form, more often. And pretty much every other course as well. Goat cheese is it’s own food group :)

Jenn July 20, 2011 at 6:04 am

Thanks Rosa!Oh now there’s a cool idea too – love the thought of goat cheese in dessert…

dario @ foodpixels July 20, 2011 at 12:54 am

That’s lovely Jenn!
I like both pictures, but in the left one the blown away background is a little distracting :)
You are using the props very well.

Jenn July 20, 2011 at 6:12 am

Thanks Dario!
Yeah I totally agree about the left one – was going for a low contrast hazy look just to experiment, but need to figure how how to do it without a massive spot of very hard bounced sunshine coming into my camera…
And thanks so much about the props! Been trying – and shopping :)

Rivki Locker (Ordinary Blogger) July 20, 2011 at 1:15 am

What a lovely recipe and magnificent pictures. I am about to try a recipe for tomato and peach salad with basil and goat cheese. I think fruit deserves to be the star of every course. Especially local seasonal fruit!

Jenn July 20, 2011 at 6:13 am

Thanks! Your salad sound fantastic!!

Sue Averay July 20, 2011 at 2:04 am

in Australia, classic summer fruit entree combinations are prosciutto with rock or honeydew melon, peaches with parma ham, ripe figs with goat’s cheese and apricots stuffed with a cream cheese and walnut mixture
. All wonderful ways to get the palate engaged for what’s to follow!

Jenn July 20, 2011 at 6:16 am

Nice! Yes in Switzerland cured meats and cheeses are a very popular combination for a starter dish as well – but I haven’t often seen with goat cheese – sounds great with figs!

Shawnda July 20, 2011 at 4:56 am

I’m currently digging on figs + goat cheese, prosciutto optional.

And seriously, your photography has gotten more and more stunning lately! Beautiful choice of contrasting colors.

Jenn July 20, 2011 at 6:17 am

Thanks Shawnda!!

Anamika July 20, 2011 at 11:42 am

Thanks for sharing a great way to enjoy the fruits, without waiting for dinner to get over!! I can’t wait to try it. And as usual ur pics are tempting.

Jenn July 22, 2011 at 6:42 am

Thanks so much!!

Sylvie @ Gourmande in the Kitchen July 20, 2011 at 4:43 pm

Oh I have been having my own apricot love affair recently, when they are ripe and in season they can’t be beat. I will now have to try goat cheese as you suggested with my apricots!

Jenn July 22, 2011 at 6:42 am

Thanks Sylvie!

Christine July 21, 2011 at 1:49 am

I’ve always found the more savoury fruit recipes to be quite intriguing and this one looks delicious! Now I’m really looking forward to the apricots being ready here!

Jenn July 22, 2011 at 6:44 am

Thanks! I think it will work with other fruits too, like plums, peaches….. :)

InTolerantChef July 21, 2011 at 1:27 pm

What a yummy combination indeed! What a great entree or light lunch as well. I like fruit like apples/pears/quinces cooked alongside my pork roasts, and we had chicken breast with apricot sauce for dinner tonight, yummm…

Jenn July 22, 2011 at 6:44 am

Apricot sauce sounds awesome with chicken! Quince I’ve only had once, need to try again…

Gen July 21, 2011 at 10:00 pm

Wow apricots with goat cheese that’s a truly good idea! he pictures are beautiful and it’s original, not a dessert just a tasty way of enjoying apricots!

Jenn July 22, 2011 at 6:45 am

Thanks :)

Jessica July 22, 2011 at 5:22 am

I have tried goat cheese with many things, but never with apricots! What an interesting combination! I can’t wait to try it!

Jenn July 22, 2011 at 6:45 am

Thanks Jessica!

Amy @ twotruefoodies July 22, 2011 at 6:25 am

What a great idea…I have never seen this before but it sounds delicious and a definite must try. Thanks for sharing!

Jenn July 22, 2011 at 6:45 am

Thanks – hope you like it :)

Amanda@Easy Peasy Organic July 22, 2011 at 2:43 pm

Perfect for my little French holiday! Merci!

Jenn July 22, 2011 at 7:22 pm

Oh thanks!

Jeanne @ CookSister! July 22, 2011 at 4:04 pm

What a wonderful combination – I am also all for a sweet-savoury use of fruit! One of my favourite easy starters is nectarine quarters wrapped in prosciutto and grilled. Or fig and brie bruschetta. Swoon. Fantastic pictures (again!) – I’ll bet next you will tell me that this plate is plastic too?? ;o)

Jenn July 22, 2011 at 7:23 pm

Thanks Jeanne – ha no this one is chinese porcelain – I found a set of 6 teacups, dessert plates, and saucers for just 5 bucks at the market!

Holly July 22, 2011 at 9:59 pm

I immediately went out to the store and stocked up on apricots after this post. Such amazing photography! Needless to say I was drooling. Can’t wait to make it tonight :)

Jenn July 24, 2011 at 11:40 am

Oh yay! Enjoy apricot goodness :)

Friedl July 23, 2011 at 6:57 pm

Those apricots look heavenly !

Jenn July 27, 2011 at 8:15 am

Thanks Friedl!

rebecca July 24, 2011 at 3:37 pm

wonderful simple dish love it

Jenn July 27, 2011 at 8:17 am

Thanks so much :)

Maria @ Scandifoodie July 26, 2011 at 7:32 pm

I honestly can’t think of a better combination right now – these look so delicious!

Jenn July 27, 2011 at 8:17 am

Thanks Maria!

Simone July 30, 2011 at 6:46 pm

That looks sooo good Jenn! I actually think fruit is indeed better raw in a lot of cases. I can happily munch on most types of fruit as a snack. Sometimes they’re better baked or cooked but I actually think some apricots can get a little bitter when baked. It could be the type I’m having here (which are not the best!) but this recipe looks sooo good. I love goatcheese with fruit!

Jenn August 3, 2011 at 2:11 am

Thanks Simone!! Interesting, I don’t think I’ve noticed a bitter taste after they are cooked.. maybe you have to come here to try the Swiss apricots :)

Sukaina August 2, 2011 at 12:57 pm

What an unusual but lovely combination. I love the photos too. Thanks so much for taking part in Monthly Mingle Jenn.

Jenn August 3, 2011 at 2:12 am

Thanks Sukaina, it was the perfect theme for Summer!

anja August 2, 2011 at 6:03 pm

this combination sounds like a new taste experience.

Jenn August 3, 2011 at 2:12 am


Tumbleweed Contessa January 10, 2012 at 2:36 am

Try it with honey goat cheese – yummmm!

Jenn January 10, 2012 at 7:57 am

wonderful! glad you enjoyed it!

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