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.
Prep Time 15 minutes
Total Time 15 minutes
- 4 ounces fresh goat cheese
- About 2 tsp. milk
- 2 tablespoons finely chopped fresh basil
- 40 dried apricots
- 40 almonds
- 2 teaspoons honey
Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.
Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.
Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.
Amount Per Serving Calories 36Total Fat 1.2gSaturated Fat 0.5gCholesterol 1.3mgSodium 11mgCarbohydrates 5.4gFiber 1gProtein 1g