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Apricots with Basil-Goat Cheese and Almonds

Photo: Alex Farnum; Styling: Karen Shinto
Prep time 15 mins
Yield Makes 40 hors d'oeuvres
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. *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 ( and Marchini from J. Marchini Farms (

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