This not-too-sweet fruit dessert is a nice finishing touch for any Mediterranean-style meal.
8 Medjool dates (2 in. long)
1/4 cup finely chopped dried apricots
1 1/2 teaspoons honey
1 1/2 teaspoons lemon juice
1 tablespoon neufchâtel (light cream) cheese
12 salted almonds
How to Make It
Cut 8 Medjool dates (2 in. long) in half lengthwise and discard pits. Finely chop 4 date halves. In a bowl, mix chopped dates with 1/4 cup finely chopped dried apricots, 1 1/2 teaspoons honey, and 1 1/2 teaspoons lemon juice.
Spread 1/4 teaspoon neufchâtel (light cream) cheese (1 tablespoon total) in cut side of each date half. Mound apricot mixture equally onto cheese. Push 1 roasted, salted almond (12 total) into each mound.