It’s the day after Christmas, but the end to our celebrating isn’t anywhere in sight. I don’t know about you, but I have consumed more than my fair share of calories over the last few days and have loved every minute of it. But since the parties continue, my appetizers need to take a slight shift in caloric intake. I was on a girls’ weekend recently, and one of my friends brought these yummy Apricots with Goat Cheese, Basil and Marcona Almonds. Um, Y-U-M. Why haven’t I had these before? Take these little munchies to your New Year’s Eve party and watch them fly off the plate. I know the cheese doesn’t make them super low calorie (and eating 10 instead of two or three isn’t the best example of portion control), but it’s fruit, right? And it’s the holidays.
These Apricots with Goat Cheese, Basil and Marcona Almonds come together in 5 minutes and are best at room temperature. Another bonus? They are really pretty and add some fresh flavors to the mix of typically heavy holiday fare. What’s not to love? I used California Apricots when I made these. They are a little tangier than Turkish Apricots and pair perfectly with the goat cheese. Stick a salty Marcona Almond on top, sprinkle with some fresh basil, and it’s pretty much perfection on a plate.
Apricots with Goat Cheese, Basil and Marcona Almonds