Lunch: Apricots with Basil-Goat Cheese and Almonds Recipe | MyRecipes

Fresh goat cheese, deeply flavorful Blenheim apricots (tangier and sweeter than Turkish apricots) and stubby, rich Marcona almonds are worth using here, because in a recipe this simple, the flavors are really noticeable.

This recipe includes fertility superfoods such as:

Honey, Basil

Health and fertility benefits of Apricots with Basil-Goat Cheese and Almonds Recipe | MyRecipes

One tbsp of honey has a glycemic index (GI) of 55. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 ounces fresh goat cheese such as Laura Chenel, at room temperature
About 2 tsp. milk
2 tablespoons finely chopped fresh basil
40 dried apricots, preferably Blenheim*
40 almonds, preferably Marcona or Marchini*
2 teaspoons honey

Instructions

Mix together cheese, 2 tsp. milk, and basil with a wooden spoon until spreadable. Thin with more milk if necessary.
Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.
*Find dried Blenheims and Spanish Marcona almonds (or California-grown Marchini, which are similar) at well-stocked grocery stores, or order Blenheims from B&R Farms (brfarms. com) and Marchini from J. Marchini Farms (marchinialmond. com).
Make ahead: 1 day ahead. Bring to room temperature, and drizzle with honey before serving.

Reviews


Add a review for Apricots with Basil-Goat Cheese and Almonds Recipe | MyRecipes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now