From Gourmet
Serves 50, adjust accordingly.
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
Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. I just purchased toasted and salted pistachios and didn't chop them but placed them on whole.
Top each with a small chunk of cheese and sprinkle with nuts.
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. When calculating appetizers, the total of all served should be 6-8 per person.
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1 comment:
Tasty
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