For New Year’s start with cheese and fruit

THE ORANGE COUNTY REGISTERDecember 27, 2013 

One night — hungry — I rummaged around and found some goat cheese, nuts and dried apricots. A quick blitz in the mini food processor with a little olive oil made the cheese and nuts a tasty topping for the dried apricots. I enjoyed them immensely, but still felt there was a bit lacking.

In the pantry I found the last bits of a jar of lavender honey. Just a kiss of that over the nutty, cheese-topped apricots turned my lovely after-dinner snack into a party-perfect bite.

GOAT CHEESE-APRICOT CANAPES

Yield: 24 pieces

4 ounces goat cheese

1/3 cup roasted, salted pistachio pieces

2 tablespoons olive oil

24 dried apricots

Honey (I like lavender or sage honey)

In a small food processor, pulse together goat cheese, pistachios and olive oil until just combined, leaving some chunky pieces of pistachio in the mixture.

Arrange dried apricots on a serving platter. Top each apricot with some of the cheese mixture then drizzle lightly with honey.

Cook’s notes: To add a little green to the platter, garnish with some arugula leaves or Italian parsley.

Cheese mixture can be made 1-2 days ahead. To make it easier to plate, bring cheese to room temperature before assembling.

GOAT CHEESE-APRICOT CANAPES

Yield: 24 pieces

4 ounces goat cheese

1/3 cup roasted, salted pistachio pieces

2 tablespoons olive oil

24 dried apricots

Honey (I like lavender or sage honey)

In a small food processor, pulse together goat cheese, pistachios and olive oil until just combined, leaving some chunky pieces of pistachio in the mixture.

Arrange dried apricots on a serving platter. Top each apricot with some of the cheese mixture then drizzle lightly with honey.

Cook’s notes: To add a little green to the platter, garnish with some arugula leaves or Italian parsley.

Cheese mixture can be made 1-2 days ahead. To make it easier to plate, bring cheese to room temperature before assembling.

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