Apricots with Basil Goat Cheese & Almonds
(recipe from Sunset Magazine )
- 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.
Pipe a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.