If you’re grilling this weekend, this six-ingredient recipe makes the perfect starter. Apricots become even sweeter when caramelized on a hot grill, and here, they are balanced by salty, savory prosciutto and bright mint leaves to make a beautiful pre-dinner course.
Grilled Apricots with Prosciutto
12 apricots, halved and pitted
1/4 cup extra-virgin olive oil
1/2 lb. prosciutto, thinly sliced
Sea salt and ground pepper
1/4 cup fresh mint leaves
Preheat a grill to medium-high and oil grill rack.
Brush apricot halves with olive oil. Grill, turning once, until lightly marked, 1-2 minutes per side.
Arrange 3 or 4 apricot halves on each individual plate. Divide prosciutto among plates and sprinkle with salt and pepper. Garnish with mint leaves and serve warm. Serves 4-6.