Can I make the almond pistachio ricotta ahead of time?

Yes, you can prepare the almond pistachio ricotta mixture up to 2 days in advance and store it in an airtight container in the refrigerator.

What if I don't have a grill or grill pan?

You can roast the apricot halves in an oven at 400 degreesF (200 degreesC) for 10-15 minutes, or until tender, instead of grilling.

How can I ensure the apricots don't stick to the grill?

Make sure your grill or grill pan is clean and well-oiled before placing the apricots face down. A light brush of oil on the apricot cut sides can also help.

Can I use different nuts in the ricotta filling?

While pistachios offer a unique flavor and color, you could substitute them with finely chopped walnuts or pecans for a different nutty profile.

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Grilled Apricots with Almond Pistachio Ricotta
[Vegan]

ED By: Emma D'Alessandro

Author Bio

I'm Emma, food enthusiast, clean-eating recipe creator, amateur photographer, life-liver, eater, traveler, farmers market addict,... Read More

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Grilled Apricots with Almond Pistachio Ricotta 4

Halved grilled apricots, golden with grill marks, generously stuffed with creamy almond pistachio ricotta and drizzled with maple syrup.

Grilled Apricots with Almond Pistachio Ricotta 2

Grilled Apricots with Almond Pistachio Ricotta 1

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Grilled Apricots with Almond Pistachio Ricotta [Vegan]

Dairy Free

This grilled apricot appetizer is as tasty as it is eye-catching. Juicy apricots are sliced open, stuffed with a creamy and slightly tangy almond ricotta, and topped with chopped pistachios. Vibrant and delicious!

Ingredients You Need for Grilled Apricots with Almond Pistachio Ricotta [Vegan]

6 apricots
6 heaping tablespoons almond ricotta
1/4 cup pistachios, unshelled plus 2 tablespoons for garnish
2 teaspoons cinnamon
2 teaspoons maple syrup plus extra for drizzle

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How to Prepare Grilled Apricots with Almond Pistachio Ricotta [Vegan]

Chop pistachios and set aside.
Preheat grill or grill pan over medium heat. Slice apricots in half and remove pit. Place apricots face down on grill for 3-4 minutes, or until tender and grill marks form. Turn over and grill on opposite side for 1-2 minutes, until soft. Remove from grill and set aside.
In a bowl, combine ricotta, cinnamon, all but 2 tablespoons of pistachios, and sweetener until well combined.
Stuff each apricot half with ricotta mixture and top with remaining pistachios and drizzle with maple syrup. Serve.