Apricots with Basil-Goat Cheese and Almonds


  • 2 teaspoons honey
  • 40 almonds, preferably Marcona or Marchini*
  • 40 dried apricots, preferably Blenheim*
  • 2 tablespoons finely chopped fresh basil
  • About 2 tsp. milk
  • 4 ounces fresh goat cheese such as Laura Chenel, at room temperature

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. 3. *Find dried Blenheims and Spanish Marcona almonds (or California-grown M...

View full recipe at SpringPad


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