Split apricots and remove stones. Saute apricot halves in butter until gentley caramelized.
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.
Serve apricots over goat’s cheese garnished with honey, pistachio and rosemary leaves.
Molly Bravo is the Executive Chef/Owner of Organicopia. Molly graduated from the prestigious California Culinary Academy at Cordon Bleu accredited institution in 2005, and has had a passion for cookin...
Being raised in a Greek family and growing up around Mediterranean Cuisine all my life has kept me well fed. Cooking is my passion and I get great pleasure out of seeing instant gratification on peopl...
Kelly’s culinary careers encompasses a broad range of accomplishments, skills and knowledge as a professional chef, food writer, recipe developer, culinary consultant, caterer, conference coordinato...
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