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Apricots with Basil-Goat Cheese and Almonds

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Apricots with Basil-Goat Cheese and Almonds


4 ounces fresh goat's cheese, such as Laura Chenel, at room temperature
Approximately 2 tsp milk
2 tablespoons finely chopped fresh basil
40 dried apricots, preferably blenheim*
40 almonds, preferably "Marcona " or"Marcini"*
2 teaspoons honey

To make

Here you should use fresh goat's cheese, Blenheim apricots with a deep taste (sharper and sweeter than Turkish apricots) and dense, juicy Marcona almonds, because in such a simple recipe, the taste is really noticeable.
Combine the cheese, 2 teaspoons of milk, and basil with a wooden spoon until smooth. If necessary, dilute with plenty of milk.Spread each apricot in a 1/4 teaspoon pile of cheese and sprinkle with almonds. Drizzle with honey.* Find dried blenheims and Spanish Marcona almonds (or California-grown marchini, which are similar) at well-stocked grocery stores, or order blenheims at B & R Farms (brfarms.com ) and marchini from the J. Marchini farm (marchinialmond.com ).Prepare in advance: 1 day in advance. Bring to room temperature and drizzle with honey before serving.
  Views: 35
  Published: 11/20/2023 7:49 PM

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