Apricots with Basil-Goat Cheese and Almonds

Fresh goat cheese, 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.Munch on these for a shot of calcium. Plus, they're easy to make! Reminder: Marcona almonds are known for their sweetness and richness. Though they're slightly higher in fat and calories than regular almonds, it's worth it to use them in recipes like this one, where the flavor and texture of the nut are so important!

By Health
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Ingredients

Directions

  • Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.

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  • Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. 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 from B&R Farms (brfarms.com) and Marchini from J. Marchini Farms (marchinialmond.com).

  • Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.

Nutrition Facts

Per Serving:
36 calories; calories from fat 31%; protein 1g; fat 1.2g; saturated fat 0.5g; carbohydrates 5.4g; fiber 1g; sodium 11mg; cholesterol 1.3mg.
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