An Apricot Appetizer
This is an appetizer that looks fussy but is really easy. It is sweet with a touch of richness.
Apricot Canapés with Lemony Goat Cheese and Walnuts
adapted from Lunds and Byerly's Real Food Magazine
2 oz fresh goat cheese, room temperature
2 t honey
1/2 t freshly grated lemon zest
1/4 c walnuts finely chopped
6 oz dried apricots
In a small bowl, mash the goat cheese with a fork until soft. Add the honey and lemon zest and stir until smooth.
Toast the walnuts gently in a dry fry pan until fragrant. Spread on a small plate and sprinkle with 1/4 teaspoon or so of salt.
Using a small offset spatula or butter knife, spread one side of each apricot with about 1/2 teaspoon of goat cheese mixture. Dip the cheese side in the walnuts, pressing slightly so the walnuts stick. Do this with all the apricots and arrange them on a serving platter.
These may be made ahead, covered with plastic wrap and refrigerated for several hours. Let return to room temperature before serving (about 20 minutes).
Note: Take care to chop the nuts finely and uniformly. I would do them smaller than pictured above. I love goat cheese, but if you're not a fan, consider substituting cream cheese.