Apricots with Basil Goat Cheese & Almonds

makes 40

(recipe from Sunset Magazine [1])

  • 4 ounces fresh goat cheese, at room temperature
  • 2 teaspoons milk
  • 2 tablespoons finely chopped fresh basil
  • 40 dried apricots, preferably Blenheim
  • 40 Marcona almonds
  • 2 teaspoons honey

Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.

PipeĀ a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.