Blue Cheese and Apricot, a yummy mixture
A simple and colorful fall appetizer…
2 teaspoons butter
- 2 tablespoons finely chopped walnuts
- 2 teaspoons sugar
- 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed
- 1/4 cup crumbled Gorgonzola, Roquefort, or other blue cheese (1 ounce)
- 1 ounce cream cheese
- 16 dried apricots
Snipped fresh rosemary (optional)
2.Meanwhile, in a small bowl, combine Gorgonzola cheese and cream cheese. Beat with an electric mixer on medium speed until smooth.
3.Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle with nuts. If desired, garnish with additional fresh rosemary.
Enjoy…Have a great evening…