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Apricots with Basil-Goat Cheese and Almonds





Prep Time
15 mins

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.

Apricots with Basil-Goat Cheese and Almonds




Photo by Alex Farnum
 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
Step 1
1

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

Step 2
2

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

Step 3
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 (brfarms.com) and Marchini from J. Marchini Farms (marchinialmond.com).

Step 4
4

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

Nutrition Facts

Amount Per Serving
Calories 36Calories from Fat 31
% Daily Value *
Total Fat 1.2g2%

Saturated Fat 0.5g3%
Cholesterol 1.3mg1%
Sodium 11mg1%
Total Carbohydrate 5.4g2%

Dietary Fiber 1g4%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.