Apricots with Basil-Goat Cheese and Almonds

Apricots with Basil-Goat Cheese and AlmondsRecipe
Photo: Alex Farnum; Styling: Karen Shinto
Fresh goat cheese, deeply flavorful Blenheim apricots (tangier and sweeter than Turkish apricots) and stubby, rich Marcona almonds are worth using here, because in a recipe this simple, the flavors are really noticeable.
Makes 40 hors d'oeuvres


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4 ounces fresh goat cheese such as Laura Chenel, at room temperature
About 2 tsp. milk
2 tablespoons finely chopped fresh basil
40 dried apricots, preferably Blenheim*
40 almonds, preferably Marcona or Marchini*
2 teaspoons honey


Prep: 15 Minutes

1. Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.

2. Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.

*Find dried Blenheims and Spanish Marcona almonds (or California-grown Marchini, which are similar) at well-stocked grocery stores, or order Blenheims from B&R Farms (brfarms.com) and Marchini from J. Marchini Farms (marchinialmond.com).

Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.

Created date

April 2011

Nutritional Information

Calories 36
Caloriesfromfat 31 %
Protein 1 g
Fat 1.2 g
Satfat 0.5 g
Carbohydrate 5.4 g
Fiber 1 g
Sodium 11 mg
Cholesterol 1.3 mg