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.
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter