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Apricots with mozzarella and tarragon

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Ingredients for 8 servings:

  • 2 large apricots, large ripe
  • 1 ball of Mozzarella di Bufana (buffalo mozzarella)
  • 1 sprig(s) tarragon, fresh
  • Salt (Fleur de Sel)
  • 1 tbsp oil, cold-pressed hazelnut oil
  • 1 tbsp balsamic vinegar (peach)
  • 1 pinch(s) pepper, long

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

served as an amuse gueule

Halve the apricots and thinly slice them, along with the mozzarella. Arrange them on small amuse-bouches in a shingle-like pattern and season with a little fleur de sel. Finely chop the tarragon and mix a dressing from hazelnut oil, peach balsamic, salt, and pepper. Drizzle the dressing over the apricots and cheese and sprinkle with the chopped tarragon. Finally, grind some pepper over the apricots and serve. TIP: If you’re in a hurry, you can also cut the fruit and cheese into small cubes and serve on amuse-bouches. As a standard appetizer, this recipe serves two people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Apricots with mozzarella and tarragon