Wow! We tasted the Bienheim apricots and they were incredible then tasted the Marcona almonds and were totally blown away. We don't care for goat cheese so we used a sheep's milk Feta. Worked wonderfully. Used a fresh sweet basil with a minimal licorice flavor. Couldn't decide if we liked them better with or without the honey so made a plateful of each. Definitely an outstanding recipe. Great for company.
Apricots with Basil-Goat Cheese and Almonds
Photo: Alex Farnum; Styling: Karen Shinto
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Amount per serving
- 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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