Italian cuisine: Apricot stuffed with goat cheese and pecans

Jun 11, 2014 1335

WTI Magazine #34    2014 June, 11
Author : Paola Lovisetti Scamihorn      Translation by:


Fruit is the real star of this recipe which, although very simple, is exquisite and perfect for a tasty summer aperitif. This should hardly be called a "recipe"; you just assemble three ingredients: apricots, fresh goat cheese and nuts. The result is extraordinary!: colorful and tasty.

The slightly acidic taste of goat cheese goes well with the apricot's sweet taste and the crunch of the walnuts. You can enjoy this dish at room temperature, this enhances the apricots' delicate aroma.

Apricots are one of the summer's symbols, rich in vitamin A, C, PP, minerals and dietary fiber, and for those who enjoy being in the sun, offers some additional natural protection. In fact, the high content of pro-vitamin A stimulates the production of melanin, the substance responsible for tanning and skin protection from the sun.

Preparation time: 10 minutes Servings: 4

6 apricots
160 g (6 oz) fresh goat cheese, at room temperature
18 pecan halves or walnuts

1. Wash the apricots under running water, dry them, cut them in half and remove the core
2. In a bowl, work the goat cheese until it is creamy. Chop 6 walnut halves and add to the cheese. Stir
3. Fill the center of each apricot generously with cheese mixture and nuts. Decorate by putting a walnut half in the center of each.

Note: When buying apricots make sure they are firm but ripe. In winter you can substitute fresh apricots with dried ones.

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