Hy-Vee Dietitian - Apricots and Cherries with Ricotta and Thyme - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Dietitian - Apricots and Cherries with Ricotta and Thyme

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All you need:

1/2 teaspoon kosher salt (or sea salt)

2 tablespoons olive oil

2 teaspoons balsamic glacé (thicker than vinegar)

2 (28 oz. each) cans pitted apricot halves

in light syrup, drained

1 (15 oz.) can tart red cherries, pitted, drained

4 to 6 sprigs fresh thyme

3/4 cup reduced-fat ricotta cheese

1/3 cup goat cheese crumbles

1/3 cup chopped fresh parsley

1 tablespoon chopped fresh thyme

All You Do:

Preheat broiler to high. Move rack to second position from the heat element.

Mix together salt, olive oil and balsamic glacé in small bowl.

Place drained fruit in 8.5-by-11-inch jelly roll or other pan lightly coated with pan spray - apricots first, and then cherries scattered evenly throughout the pan.

Drizzle olive oil mixture evenly over the fruit. Lay thyme sprigs on top of the fruit.

Broil fruit mixture (not too close to flame; adjust shelf position if needed) until tender, juicy and slightly gooey. The edges may brown or even begin to blacken as sugars caramelize (approximately 15 minutes).

Remove from oven; tuck spoonsful of ricotta around the cooked fruit. Sprinkle with goat cheese.

Return pan to broiler until cheese is slightly brown and melted.

Remove pan from broiler; carefully remove charred thyme sprigs if desired. Sprinkle broiled fruit with chopped fresh parsley and thyme.

Serve immediately on pieces of grilled whole grain bread, whole wheat pita wedges, water crackers or other plain cracker of choice.

This dish pairs nicely with a green salad and grilled chicken or fish. Serves 8

Recipe adapted from Pacific Coast Producers

Nutrient Facts: Per serving: 280 calories (50 calories from fat), 57 g carbohydrates, 5 g dietary fiber,

5 g protein, 6 g fat, 15 mg cholesterol, 210 mg sodium

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