Necessity is the mother of invention.
On the Monday of the bank holiday weekend we looked in the fridge and agreed that whilst we had a lot of food – non of it really seemed to go together. We had a lot of odd and ends, left over from other, planned, meals. We had a lot of ingredients which had never met before, and so, we set about introducing them.
The results were great!
Grilled Brie and Basil Apricots
What you need:
- Ripe apricots, cut in half, with the stones removed
- One slice of brie for each. This would also work well with goats cheese, but this was a leftovers dinner
- A large basil leaf for each, torn in half. The tearing releases the flavour, so if you want to use one whole, smaller one instead, just make sure to bruise it first to let the flavour out.
It’s really simple:
- Cut the apricots in half and remove the seeds
- Take a fairly thick slice of brie and put it in the middle of the apricot, where the stone was
- Put the torn piece of basil on top of the cheese
- Put the two halves of the apricots back together and wrap in foil
- Put the lovely little apricot packages under a hot grill for about 10 minutes, until the cheese has melted
- After 10 minutes open the little foil packages (carefully, they’ll be hot) and put the apricots in their open packages back in for 2 or 3 minutes to brown. I used a wooden spoon to prop the oven door open to let the air circulate a little at this stage.
- I made a side of quinoa and a watercress and radish salad to go along side the apricots, partially because I think beautiful red radishes can lift any rainy afternoon, and partially because this is a meal of leftovers, and that’s what was in the fridge.