Here, tart-sweet grilled apricots meet fresh raspberry sauce and crunchy toasted pumpkin seeds. Also try with peaches or plums.
Serves 4 (Makes ¾ cup raspberry sauce)
1 TBSP safflower oil
4 ripe apricots, halved and pitted
¼ plus 1/8 tsp salt, divided
2 TBSP plus 1 tsp agave nectar, divided
6 oz fresh raspberries
1 ½ tsp fresh, strained lemon juice
8 slices whole-wheat bread, toasted
2 TBSP pumpkin seeds, lightly toasted
- Heat a grill or grill pan over medium-high. Brush with the oil. When hot, add the apricots, and sprinkle evenly with 1/8 tsp. of the salt. Grill for about 4 minutes. Flip and sprinkle with another 1/8 tsp. of the salt. Grill for another 4-6 minutes, until the apricots are tender and feature grill marks. Brush the apricots with 1 teaspoon of the agave nectar.
- Add the raspberries, lemon juice, remaining 2 TBSP agave nectar, and remaining 1/8 tsp salt to a blender, and puree until smooth, about 1 minute. Strain.
- Divide bread amongst four plates. Top each slice with an apricot half, drizzle with some raspberry sauce, and sprinkle with some seeds. Serve immediately.