Tuesday, August 24, 2010

Hors d'Oeuvres - Apricots with Goat Cheese

75 dried apricot halves (abt. 1 pound)
3/4 cup fresh orange juice
3/4 cup shelled pistachios, 1/2 toasted
1/2 pound soft mild goat cheese, chilled

Toss apricots with juice and let stand, tossing occasionally, 20 mins. Chop all pistachios, preferable by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with bit of cheese mixed with nuts.


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