Summer Roasted Apricots - Apricot Season (Dr. Gab's)

For an apricot saison beer, a light main course with a hint of sweetness would be ideal. We offer a summer salad with mozzarella, roasted apricots and raw ham . The caramelized apricots and the saltiness of the ham provide a perfect contrast, and the mozzarella provides a creamy texture.

Ingredients for 2 people:

  • 4 fresh apricots, cut in half and pitted
  • 1 ball of buffalo mozzarella, drained and torn into pieces
  • 4 slices of raw ham (such as prosciutto or a local equivalent)
  • A small handful of arugula
  • 2 tablespoons of olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • A few fresh basil leaves for garnish

Instructions :

  1. Roasted Apricots :

    • Preheat the oven to 180°C.
    • Place the apricot halves, cut side up, on a baking sheet.
    • Drizzle them with olive oil and sprinkle with a little salt and pepper.
    • Roast in the oven for about 15-20 minutes until tender and lightly caramelized.
  2. Assembling the Salad :

    • On plates, place a handful of arugula.
    • Drape the slices of raw ham around the plate.
    • Arrange the roasted apricots and mozzarella pieces artistically on top of the arugula.
  3. Seasoning :

    • In a small bowl, mix 2 tablespoons olive oil with 1 tablespoon balsamic vinegar, salt and pepper.
    • Drizzle the salad with this vinaigrette.
  4. Garnish :

    • Garnish with a few basil leaves for a touch of freshness and color.


Serve this colorful and tasty summer salad immediately, accompanied by a cold seasonal apricot beer. The sweet, juicy flavors of roasted apricots pair beautifully with the fruity notes of the beer, while mozzarella and prosciutto add savory complexity.

Bon appetit & Stay Brewtiful!