Okay, the votes are in with 2 clear winners!
August 5: Apricot crumble tart (p. 309)**
August 19: Cherry tomato crostini with homemade herbed goat cheese (p. 110)
**
for the tart, you can also save the apricot pits, extract the kernels (instructions on p. 312) and make the Apricot kernel ice cream David recommends. He mentions making a half recipe in the head notes. Even if you don’t make the ice cream, save the kernels in the freezer for when you do make it!
FYI I scheduled this first because a) it’s not too hard to make and b) apricots have such a short season in which they’re perfect and that’s either right now (July-August) in northern climes or it’s passed for some areas!
cookthebookfridays 
Love both selections. I have made the Apricot Crumble before,
so happy that it was chosen. It was a great recipe.
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Apricots are long gone here. I think I will have to punt and use some other stone fruit.
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I bet nectarines could be great with it. Any frozen apricots? Apricots are pretty much done here, too. I had a big bag of them going bad in my fridge while we were voting.
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I am going to hit the farmers markets locally and see if I can find something fresh… may look for frozen if I can’t. I really wanted to make the ice cream that goes with it so we will see. I hope you got a chance to use your apricots before they went completely off!
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I must have hit the season just right. However, yesterday, I saw red apricots.????? Never heard of that before. Wegman’s, of
course.
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I just bought beautiful apricots here, too! Has anyone made the ice cream? Did you use 50 kernels? That seems like a lot to me.
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I used 42 and it was fine.
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