These fresh Brigid's Brie, Prosciutto & Arugula Stuffed Apricots With Honey & Balsamic make a perfect light and healthy appetizer and only require 6 simple ingredients, all locally sourced from The Market at 100km Foods!
Fresh Warner's Farm apricots are halved, pitted and stuffed with New Farm arugula, Gunn's Hill Brigid's Brie, Speducci Berkshire pork prosciutto and drizzled with Rosewood honey and a balsamic reduction made with Niagara Vinegar's Baco Noir balsamic!
Perfect for a summertime snack, try this recipe out this week!
Meet Our Farmers & Producers
Warner's Farm
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Located:
Beamsville, ON
Established:
1920
Owned By:
Torrie Warner
Produces:
- Apples
- Berries
- Cherries
- Grapes
- Pears
- Peaches
- Plums
Season:
Year Round
Growing Practices:
Warner's Farm follows conventional growing practices.
Producer Website: https://www.warnersfarm.ca/
Torrie’s grandfather bought Warner’s farm in 1920, and focused on cultivating vast fruit orchards (perfect crops for the Niagara region’s soil and climate).
In 1994, Torrie took over the farm and operations from his father, making him the third generation to run Warner’s. Warner’s Farm has one of the most extensive product listings on offer – he grows over 40 different apple varieties alone!
Torrie Warner is also an established presence at the farm markets in the region, and one of the first farms to distribute through 100km Foods.
Gunn's Hill Artisan Cheese
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Located:
Woodstock, ON
Established:
2011
Owned By:
Shep Ysselstein & Colleen Bator
Produces:
Swiss influenced small-batch cheeses
Season:
Year Round
Growing Practices:
Follow traditional cheese making methods using milk from neighbouring farm.
Producer Website: https://gunnshillcheese.ca/
Gunn’s Hill is a small, artisanal dairy located in Woodstock. Shep Ysselstein crafts small-batch cheeses made with a marked Swiss influence. Shep’s family have been farming in the region since the 1950s.
Shep sources the milk for their line of cheeses from his family farm - Friesvale Farms. Some of their most popular cheese’s include Oxford’s Harvest, 5 Brothers, and Handeck (so named for the town in Switzerland where Shep studied cheesemaking!).
The New Farm
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Located:
Creemore, ON
Established:
2007
Owned By:
Gillian Flies & Brent Preston
Produces:
- Beets
- Cucumbers
- Greens
- Lettuce
Season:
June - October
Growing Practices:
The New Farm is Certified Organic and follows a negative carbon, regenerative farming practices.
Producer Website: https://thenewfarm.ca/
Over a decade ago, Brent and Gil decided to take a step back from jobs in Toronto to realize their dream of running a successful farm.
Brent and Gil have established a profitable organic farm that operates within the model ‘small is beautiful.’ They only farm on only 20 acres of 100 and employ a variety of best practices to ensure soil health. They truly feel their job as farmers means they must be custodians of the land and leave it better than how they found it. One way they know they’re on the right track: local bird populations were near extinct when they first began farming on that land. Nowadays, the farm is home to over one hundred bird nests!
Brent and Gil also do tremendous work in fundraising and food advocacy, working closely with Community Food Centres Canada to raise thousands of dollars in funding yearly though their events such as Grow For the Stop and farm dinner series with chef partners.
Rosewood Honey
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Located:
Beamsville, ON
Established:
1980
Owned By:
The Roman Family
Produces:
- Honey
Season:
Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Growing Practices:
The New Farm is Certified Organic and follows a negative carbon, regenerative farming practices.
Producer Website: https://www.rosewoodwine.com/
Rosewood Estates Winery is a family owned and operated winery and meadery located in the Niagara region. Rosewood was started in 2003 by Eugene Roman with the planting of the vines in Beamsville, which fulfilled a decades long promise Eugene had made to his wife Renata on their honeymoon in the Niagara region – that some day they would open a winery together. Today, they produce a range of honey products, small batch VQA grape wine and innovative mead (honey wine) while continuing the family beekeeping tradition which dates back to 1932.
Rosewood continues to be operated by the Roman family today. Their apiaries are located on their beautiful, lush vineyard, resulting in a sweet wildflower honey. Did you know – they reserve honey each year from the hives as feed for the bees during winter? If you were to open one of their hives in the winter, you would find a bundle of bees vibrating gently to stay warm as they hibernate!
Speducci
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Located:
Toronto, ON
Established:
2015
Owned By:
Gabriele Paganelli
Produces:
Cured Meats
Season:
Year Round
Growing Practices:
Speducci Mercatto sources only Ontario pork, with Chef/Owner Gabriele Paganelli operating his own small scale boar farm for his line of cured meats.
Producer Website:https://speducci.com/
Their award-winning line of naturally cured meats like prosciutto, pancetta and salami made in the Italian tradition are what Speducci Mercatto is most famous for!
Chef Paganelli follows a true farm-to-table approach. He owns his own wild boar farm where care for the animals comes first and foremost. This results in a genuinely flavourful product. He also sources Berkshire pork from a Mennonite farm in Ontario. The salts and spices are a recipe that he has made all his own.
Speducci's cured meats have received several awards, high praise and industry recognition from the Ontario Independent Meat Processor.
Niagara Vinegar
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Located:
St. Catharines, ON
Established:
2007
Owned By:
Chris Herdner
Produces:
- Cooking Wines
- Vinegars
Season:
Year Round
Growing Practices:
Niagara Vinegar Co. products are made with local Niagara ingredients.
Producer Website: https://www.niagaravinegar.com/
Niagara Vinegar Company, based in St. Catharines, is part of Hernder Estate Wines. After many years of working on development, they launched in 2007 to great success.
They use a very straight forward fermentation process and, in addition to offering all the classic cooking wines, their flavour infused vinegars like the Vidal Maple, Ale Vinegars or Tomato Vinegar!
Ingredients
- 1 x pint Warner's apricots, halved and pitted
- A handful of New Farm arugula
- 1 x wheel Gunn's Hill Brigid's Brie
- 2 tbsp Rosewood honey
- 2 tbsp Baco Noir Balsamic
- 3 x slices Speducci Berkshire Pork prosciutto
Method
Halve your apricots following the vertical line of the apricot and remove the pits. The pits of these apricots with slip out very easily!
Lay your apricot halves on a plate and top each half with a bit of arugula, a slice of Brigid's brie, and a small piece of prosciutto.
Drizzle with some Rosewood honey.
In a small saucepan, bring your balsamic vinegar to a boil and allow to cook for a couple minutes to reduce until it is thick and syrupy. Remove from heat and immediately drizzle over your apricot halves.
Serve immediately as a light snack or appetizer! Perfect paired with a white wine spritzer.
Did You Try This Recipe?
If so, we'd love to see your finished product of your Brigid's Brie, Prosciutto & Arugula Stuffed Apricots With Honey & Balsamic! Share a photo and tag us on Instagram at @themarketat100kmfoods.
