Monday, July 15, 2013

Goat Cheese Pistachio-Stuffed Apricots

These are great paired with a sauvignon blanc.

6-8 oz softened goat cheese
1/2 # dried California Apricots (not Turkish, they lack flavor )

Soak apricots in a small amount (1/2 cup) of fresh orange juice for about 30 minutes, drain and place on paper towel.

Let the fresh soft goat cheese come to room temperature. Meanwhile, shell enough pistachios to make 1/2/ cup.  Grind 1/2 of them very fine in a spice grinder and coarsely chop the other half.  Mix the coarsely chopped nuts into the goat cheese and spoon into the apricot halves.

Sprinkle each apricot with a dusting of bright green ground pistachios.  If you have any pistachios left over, put one on top of each little filled apricot.

I can't wait to add this to our Christmas Eve tapas menu. Thanks Ruth Riechl for the recipe.