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Photo: Alex Farnum; Styling: Karen Shinto Photo by: Photo: Alex Farnum; Styling: Karen Shinto

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.

Sunset MAY 2011

  • Yield: Makes 40 hors d'oeuvres
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Apricots with Basil-Goat Cheese and Almonds recipe

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