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


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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