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Naan bread makes an ideal base for summertime appetizers. It cooks quickly on the grill and can be layered with savory or sweet toppings, like grilled fresh apricots with garam masala seasoning, goat cheese, yogurt and pistachios.
2 tablespoons butter, melted
2 1/4 teaspoons McCormick Gourmet™ Garam Masala Blend , divided
1 tablespoon plus 1 teaspoon honey, divided
1 package (8.8 ounces) naan, (2 pieces)
4 ripe apricots, pitted and halved
4 ounces goat cheese, (chèvre)
1/4 cup plain yogurt
1/2 teaspoon grated orange peel
1 tablespoon finely chopped pistachios
Mix butter, 2 teaspoons of the garam masala and 1 teaspoon of the honey in small bowl. Brush naan and peaches with honey mixture.
Grill naan over medium heat 2 to 3 minutes per side or until toasted. Grill apricots 1 to 2 minutes or until warmed. Slice apricots into 1/4-inch thick slices.
Mix goat cheese, yogurt and orange peel until smooth; spread on each naan. Top with sliced apricots. Sprinkle with pistachios. Mix remaining 1 tablespoon honey and 1/4 teaspoon garam masala. Drizzle over top.
Variation: Try with other fruits in season, including peaches, figs, mango and persimmon. Top with other nuts such as sliced almonds or toasted pine nuts. For a twist, drizzle with balsamic syrup.
(Amount per serving)