- 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
- 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
How to Make It
Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.
Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.
Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.