Cacio Faenum with Baked Apricot and Almond Puree

• Extra-virgin olive oil, for coating and drizzling
• 4 ripe apricots, halved and pitted
• 1 teaspoon sugar
• 1/2 cup Marcona almonds, toasted
• 8 ounces Cacio Faenum

1. Preheat the oven to 400F.
2. Place a silicone liner on a baking sheet and coat with a little olive oil.
3. Roll the apricots around in the oil, then place them, cut-sides down, on the liner.
4. Sprinkle the tops with sugar.
5. Bake for about 15 minutes, or until the tops are brown and the halves collapse.
6. Transfer to a plate and allow to cool to room temperature.
7. Place in the bowl of a food processor along with the almonds, and puree until very smooth.
8. Push the puree through a fine-mesh sieve to ensure it is perfectly silky and smooth.
9. Smear about 2 tablespoons puree on each plate and serve alongside a wedge of Cacio Faenum.
10. Drizzle both with olive oil and serve.

extravirgin olive oil, sugar, marcona almonds

Taken from www.epicurious.com/recipes/food/views/cacio-faenum-with-baked-apricot-and-almond-puree-383937 (may not work)