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. www.ruthreichl.com/2013/07/a-surprise-little-tidbit.htm