Groundhog Day
Until yesterday, I had no clue that this weekend is Memorial Day Weekend. Let’s be real. I even struggled to try to remember that it was Wednesday today. Every day feels like the same day on repeat. It is, in fact, groundhog day. I don’t really feel there is much of a difference between Tuesday and Saturday and I am pretty sure I am not the only one.

So, Memorial Day…

Theoretically, it is the unofficial beginning of Summer. Any other year we’d be packing for a tournament and figuring what to throw on the grill when we got home. This year? *Sigh*

I’m sure you all will forgive me for my lack of enthusiasm. It’s becoming harder and harder to be excited about what I am making for dinner. Call it culinary lethargy. But there is light at the end of the tunnel. Just as some restrictions are slowly being lifted around the state, stone fruits are starting to make their appearance in the produce department. Hurray!

Yep, the arrival of cherries, apricots, and early peaches and nectarines are just the thing to get me excited again. In fact, these two recipes got my mouth-watering to the point of embarrassment just by looking at them. Grilled Apricots with Burrata, Country Ham and Arugula can also be made with plums, peaches, and pears (depending on the season). And our recipe for Grilled Apricot and Ricotta Tartine is the bomb.

From there it was not hard to picture snacking on either while enjoying this weekend’s warm weather on my back patio, cold beverage in hand…Voila!

Memorial Day Weekend saved!

Grilled Apricot and Ricotta Tartine Recipe 

Adapted from Food & Wine
Yields 4 servings

A salad of cherry tomatoes and grilled apricots is spooned over creamy ricotta for these open-face sandwiches.

Ingredients
4 slices of Acme sourdough bread
1 tablespoon extra-virgin olive oil, plus more for brushing
4 fresh apricots
Salt
Pepper
1 cup cherry tomatoes
3 tablespoons Katz Sparkling Wine Vinegar
1-1/2 tablespoons chopped fresh tarragon
1 cup fresh ricotta cheese

Directions
Grill the bread
Preheat your grill to high heat.

Brush the bread with olive oil and grill until toasted and charred in spots (about 1 minute per side). Transfer the toast to a work surface.

Grill the apricots
Slice the apricot in half the long way and remove the pits. Brush the apricot halves with olive oil and season with salt and pepper. Grill with the cut side down over high heat until charred on the bottom (about 2 minutes). Transfer the apricots to your work surface and allow it to cool slightly. When they are cool enough to handle, cut the apricots into 1/2-inch wedges.

Make the salad
Slice the cherry tomatoes in half. In a medium bowl, toss the apricots with the halved cherry tomatoes, sparkling wine vinegar, fresh tarragon, and 1 tablespoon of the olive oil. Season the salad with salt and pepper.

Assemble the sandwiches
Spread the ricotta on the grilled bread and spoon the apricot salad on top.

Serve immediately.