Very easy to make and tastes fantastic. I agree that only 1 TB of milk is necessary. Also, I had only regular almonds with skins on, so I toasted them - tasted great!
Apricots with Basil-Goat Cheese and Almonds
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.
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- Calories: 36
- Calories from fat: 31%
- Protein: 1g
- Fat: 1.2g
- Saturated fat: 0.5g
- Carbohydrate: 5.4g
- Fiber: 1g
- Sodium: 11mg
- Cholesterol: 1.3mg
- 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
- 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.
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