Dried Apricot, basil goat cheese, and almond appetizers. 4 ounces fresh goat cheese, at room temperature, 2 teaspoons milk, 2 tablespoons finely chopped fresh basil, 40 dried apricots, preferably Blenheim, 40 Marcona almonds, and2 teaspoons honey. Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary. Pipe a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.
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