12 apricots, halved and pitted
4 ounces fresh goat cheese, preferably ricotta or another soft artisanal goat cheese
Freshly ground black pepper
Sprigs of fresh rosemary or mint, leaves torn, for garnish, optional
Extra-virgin olive oil, for drizzling, optional
Sea salt, for sprinkling, optional
This dish is best made with less ripe apricots. If they are too ripe, they can fall apart when grilling. Like all Tuscan recipes, using the freshest ingredients possible will make the best dish.
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