Apricots With Basil-Goat Cheese And Almonds

• 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

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 (
4. ) and Marchini from J. Marchini Farms (
5. ).
6. Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.

goat cheese, milk, fresh basil, blenheim, almonds, honey

Taken from www.myrecipes.com/recipe/apricots-with-basil (may not work)