Apricots with Basil-Goat Cheese and Almonds

By CathyD

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
• 2 About 2 tsp. milk
• 2 tablespoons finely chopped fresh basil
• 40 dried apricots, preferably Blenheim*
• 40 almonds, preferably Marcona or Marchini*
• 2 teaspoons honey

Preparation

Step 1

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.

*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 (brfarms.com) and Marchini from J. Marchini Farms (marchinialmond.com).

Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.