Apricots with Basil-Goat Cheese and Almonds

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.