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Prosciutto & Mozzarella-Stuffed Apricots*


4 fresh apricots, halved and pitted
2 tablespoons honey
1 cup coarsely chopped fresh basil plus additional for garnish (optional)
2 tablespoons olive oil
1 tablespoon white wine vinegar
½ (5-ounce) package Fiorucci® 100% Natural Prosciutto & Mozzarella Paninos, cut crosswise into ½-inch pieces
2 tablespoons chopped roasted, salted pistachios


Prep time: 15 minutes | Roast time: 8minutes

Step 1

Preheat oven to 500°; line rimmed baking pan with parchment paper. Brush cut sides of apricots with 1 tablespoon honey; place cut side down on prepared pan. Roast apricots 8 minutes or until lightly browned; cool slightly.

Step 2

In blender, purée ¾ cup basil, oil, vinegar and remaining 1 tablespoon honey. Makes about ¼ cup.

Step 3

Fill cut sides of apricots with panino pieces and remaining ¼ cup basil; drizzle with basil mixture and sprinkle with pistachios. Garnish with basil, if desired.

*Apricots may be substituted with peaches or a variety of stone fruit

Approximate nutritional values per serving (2 apricot halves): 190 Calories, 13g Fat (5g Saturated), 15mg Cholesterol, 170mg Sodium, 12g Carbohydrates, 1g Fiber, 10g Sugars, 9g Protein