Stuffed Apricots With Goat Cheese, Basil And Marcona Almonds

Serving 15 people

45 min


  • almonds 36 Marcona Almonds
  • apricots 36 Dried California Apricots
  • fresh basil 4 tablespoons chopped fresh basil, divided
  • goat cheese 4 ounces goat cheese, softened
  • milk 2 tablespoons milk
  • pepper pepper to taste
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How to make it

  1. Mix goat cheese and milk together in a small bowl until smooth.
  2. Add 2 tablespoons of the basil, season with pepper to taste and mix well.
  3. Spoon or pipe a small amount of the goat cheese mixture on top of each dried apricot.
  4. Place Marcona almond on top.
  5. Sprinkle plate with remaining basil and serve.