Apricots with Basil-Goat Cheese and Almonds |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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 |
Directions:
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 Marchini, which are similar) at well-stocked grocery stores, or order Blenheims from B&R Farms ( ) and Marchini from J. Marchini Farms ( ).
4. Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.
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