Today’s idea, think appetizer

Blue Cheese and Apricot, a yummy mixture

Via Cheese-Apricot Bites

A simple and colorful fall appetizer…


  • 2 teaspoons butter
  • tablespoons finely chopped walnuts
  • 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)
  • ounce cream cheese
  • 16 dried apricots
  • Snipped fresh rosemary (optional)
directions1.In a small skillet, melt butter over medium heat. Add walnuts and sugar; cook and stir for 2 to 3 minutes or until walnuts are lightly toasted. Stir in 1/2 teaspoon fresh or 1/4 teaspoon dried rosemary; cook and stir for 30 seconds more. Transfer nuts to a foil-lined baking sheet; cool.

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…

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