Grilled Apricots with Honeyed Ricottone & Crushed Berries

Grilling the apricots here brings out their natural sweetness, and the red and blue berry topping gives it a patriotic touch.

Ingredients:
1 cup Ricottone cheese
1–2 tablespoons honey, plus extra for drizzling
½ teaspoon vanilla extract
Pinch of salt
Fresh ripe apricots, halved and pitted
Olive oil or melted butter, for brushing
1 cup strawberries, roughly chopped
1 cup blueberries
Crushed shortbread cookies or graham crackers
Fresh mint, for garnish

Method:
1. Prep the Ricottone: In a small bowl, mix the cheese, honey, vanilla, and a pinch of salt until smooth and creamy. Keep chilled until ready to serve.

2. Brush the cut sides of the apricots lightly with oil or butter. Place cut-side down on a hot grill or grill pan for 2–3 minutes, until softened and lightly charred.

3. In a small bowl, lightly mash the berries with a fork—just enough to release some juices.

4. Spoon a dollop of the honeyed Ricottone onto each grilled apricot half. Top with a spoonful of the berry mix, a drizzle of honey, and a sprinkle of cookie crumbs if using. Garnish with fresh mint.