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If you only have a meat grill, use a dairy grill pan on the stovetop.
3 apricots, halved or quartered
2-3 teaspoons sugar, divided
1/4 watermelon, sliced into triangles
1/2 cup Ta’amti Feta Cheese
3 tablespoons sour creamor plain Greek yogurt
fresh mint leaves, for garnish
Tuscanini Balsamic Glaze, for garnish
Gefen Honey, for garnish
Lightly sprinkle apricots with one to two teaspoons sugar and coat with cooking spray.
Place watermelon and apricots (flesh-side down) onto the grill. Cook for a few minutes, just until you have nice grill marks on each side. Remove from heat.
Meanwhile, in a small food processor, pulse feta until crumbled. Add sour cream and one teaspoon sugar and pulse until smooth.
Spread fruit on a serving platter or board and top with dollops of whipped feta.
Drizzle with honey and balsamic glaze. Garnish with fresh mint. Enjoy!
Photography by Michelle Sterescu
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