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
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.
*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.