Grilled Apricots with Basil Goat Cheese
This recipe was originally made with raw apricots, and that is an option.  But I particularly love cooking apricots and so I grilled them first.  It brings out their intensity of flavor and makes an even better combo with the savory ingredients.

Remove the leaves from one bunch of Basil.  Wash and spin them dry.  Chop roughly.

Mince onion to make 2 T. 

Put onion and basil in a food processor and mince together, drizzling in 1 T. olive oil.  Add 4 oz. soft goat cheese (chevre) and processor until the cheese and basil are well mixed.  Taste and season with salt and pepper.  Remove from the processor and refrigerate for 15-20 minutes.

Cut 6-8 apricots in half and remove the pits. Grill the apricots face down or broil them face up, until nicely browned.  Allow to cool.

Fill each apricot half with goat cheese and serve.  Or spread the cheese on toasted bread topped with the apricots and loose Arugula leaves.