This recipe for Turkish Apricots, topped with almonds and cream cheese, is a great snack or starter for parties
100 g plain goats cheese (log of chevin)
250 g plain cream cheese
a large handful of fresh basil leaves (about 20g)
250 g soft dried Turkish apricots
100 g raw almonds, lightly toasted in a dry pan
In a medium bowl, mix the goats cheese and cream cheese with a wooden spoon or electric beaters until well combined.
Wash and dry the basil leaves, then chop finely and add to the cheese. Mix through.
With a small spatula or knife, smear each dried apricot with a good dollop of the cheese.
Roughly chop the almonds and scatter over the apricot canapes.
Liberally drizzle with honey and serve.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.