This recipe for Turkish Apricots, topped with almonds and cream cheese, is a great snack or starter for parties
100 g plain goats cheese (log of chevin)
250 g plain cream cheese
a large handful of fresh basil leaves (about 20g)
250 g soft dried Turkish apricots
100 g raw almonds, lightly toasted in a dry pan
In a medium bowl, mix the goats cheese and cream cheese with a wooden spoon or electric beaters until well combined.
Wash and dry the basil leaves, then chop finely and add to the cheese. Mix through.
With a small spatula or knife, smear each dried apricot with a good dollop of the cheese.
Roughly chop the almonds and scatter over the apricot canapes.
Liberally drizzle with honey and serve.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.