Dried Apricots with Goat Cheese and PistachiosMelanie Acevedo
To ensure you get moist, beautiful-looking apricots, avoid those sold in boxes and bags that you can’t see through. If you buy Turkish apricots, keep in mind that they’re usually sold pitted but whole and, unlike most California apricots, will need to be halved horizontally.
Cooks' note:
You can assemble these 1 day ahead and chill them, covered, but they can't be stacked and will take up a lot of refrigerator space.
Recipe information
Total Time
1 hr
Yield
Makes 150 hors d'oeuvres
Ingredients
150 dried apricot halves (2 pounds)
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios, 1/2 of them toasted
1 pound soft mild goat cheese, chilled
Preparation
Step 1
Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Step 2
Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
