Place the apricots, flesh side up, (cut side down) on a baking sheet. Distribute 1 tbsp honey on all halves. Place on top rack of oven and broil on high until apricots begin to caramelize.
Remove apricot from oven and transfer to serving dish. Place about a tablespoon on goat cheese in each apricot half. Then, drizzle with remaining honey, sprinkle with pistachios, and sprinkle a touch of cinnamon on each. Finally, add a small piece of basil to each and serve immediately.
- Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
- Spinach is available all year round but is in season during the spring (March - June)
- High in iron
- Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
- It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
- Don’t wash spinach before storing since the moisture will cause it to spoil
Ingredients
Directions
Place the apricots, flesh side up, (cut side down) on a baking sheet. Distribute 1 tbsp honey on all halves. Place on top rack of oven and broil on high until apricots begin to caramelize.
Remove apricot from oven and transfer to serving dish. Place about a tablespoon on goat cheese in each apricot half. Then, drizzle with remaining honey, sprinkle with pistachios, and sprinkle a touch of cinnamon on each. Finally, add a small piece of basil to each and serve immediately.