Roasted Apricot, Creamy Mozzarella & Basil Pesto

By Carole Altergusto

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Roasted Apricot, Creamy Mozzarella & Basil Pesto

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Ingredients

Ingredients for 4 glasses format "classic verrine glass"
8 apricots
2 tbsp of honey
8 oz mozzarella cheese (drained net weight)
scant 1/2 cup full cream liquid
Thirty basil leaves
Fifteen whole almonds
3 tbsp of almond syrup
1 ½ tbsp olive oil

Details

Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven 350 ° F

Wash and dry apricots. Cut in half and gently remove seeds. Lightly grease a large baking dish with a paper towel soaked in olive oil. Arrange the apricot halves, flesh side up and spread the honey on apricots. Bake for 15 minutes. Cool.

Drain the mozzarella, cut into pieces and mix with cream. Store this mixture in the refrigerator, it must be beaten very fresh in a mortar (or a blender), mash the basil leaves. Add the almonds and grind them coarsely. Add the maple syrup and olive oil. Mix well.

Step 2

Arrange the glasses just before serving: put some mozzarella cream using a pastry bag in the bottom of each glass, then add four roasted apricots, gently pour a tablespoon of pesto and finish with mozzarella cream.