Pretty good and extremely easy, just not the perfect chemistry of flavors I was hoping for, especially with these high-quality (and not cheap) ingredients. I got the Laura Chenel, the Blenheims, and the Marconas. My only deviation was in using basil that comes frozen in little cubes. Maybe fresh basil would have made all the difference in the world. I'll probably never know! If you want a REALLY great appetizer from this site, look for the goat cheese, walnut & orange stuffed endive. It's fresh and delicious.
Apricots with Basil-Goat Cheese and Almonds
rachieP Posted: 05/30/11
gayle1954 Posted: 08/08/11
Thanks for the tip - I made the endive stufffed with goat cheese and walnuts and it was phenomenal!!! Loved it and so pretty too!
pattimac00 Posted: 09/19/11
Svetlysh Posted: 02/15/12
Made these tonight and enjoyed the apricot, honey and cheese combo. Fresh basil certainly adds a zing to it, while the almonds enrich the texture. Next time, however, I'd probably let the dried apricots soak in lukewarm water for a minute or two, so that they taste more velvety... sort of :)
stargazergirl Posted: 05/27/12
I took this to a dinner party and everyone seemed to enjoy them immensely. They were easy to make and could be made the day ahead. I would be careful about adding too much liquid to the cheese. I think I added too much and mine mixture was a bit runny. It did harden in the refrigerator.
Alice46 Posted: 07/07/12
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.
Ameliaabrown Posted: 12/31/13
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!