Ingredients

• 12 apricots, halved and pitted
• 4 ounces fresh goat cheese, preferably ricotta or another soft artisanal goat cheese
• Freshly ground black pepper
• Sprigs of fresh rosemary or mint, leaves torn, for garnish, optional
• Extra-virgin olive oil, for drizzling, optional
• Sea salt, for sprinkling, optional

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Instructions

1. Preheat a grill to 500 degrees F, or high heat.
2. Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - they will release in time.
3. Transfer the apricots to a platter cut-side-up. Top the apricots with spoonfuls of the goat cheese, sprinkle with pepper and garnish with torn rosemary leaves if using. Drizzle with olive oil and sprinkle with salt if using.