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Ingredients

• 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

Description

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.

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