Roasted Apricots with Goat Cheese and Rosemary

3
apricots
4 oz
goat's cheese
3 tbsp
pistachio
2 sprigs
rosemary
2 tbsp
honey
1 tbsp
butter
  1. Split apricots and remove stones. Saute apricot halves in butter until gentley caramelized.

  2. Deep fry rosemary at 350 degrees for 15-20 seconds until leaves are crispy. Allow oil to drain on paper towels then break leaves from stem.

  3. Serve apricots over goat’s cheese garnished with honey, pistachio and rosemary leaves.

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