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

Munch on these for a shot of calcium. Plus, they’re easy to make! Reminder: Marcona almonds provide sweetness and richness. Though they’re slightly higher in calories and fat than regular almonds, it’s worth it for their services in recipes such as this one, where the flavor and texture from the nut are so important!

Recipe Is: Low Calorie, Low Cholesterol, Low-fat, Low Saturated Fat, Low Sodium

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

Nutritional Information

  • Calories per serving 36
  • Caloriesfromfat per serving 31%
  • Protein per serving 1g
  • Fat per serving 1.2g
  • Saturated fat per serving 0.5g
  • Carbohydrate per serving 5.4g
  • Fiber per serving 1g
  • Sodium per serving 11mg
  • Cholesterol per serving 1.3mg
  • Calories per serving 36
  • Caloriesfromfat per serving 31%
  • Protein per serving 1g
  • Fat per serving 1.2g
  • Saturated fat per serving 0.5g
  • Carbohydrate per serving 5.4g
  • Fiber per serving 1g
  • Sodium per serving 11mg
  • Cholesterol per serving 1.3mg

How to Make It

Step 1

Mix together cheese, 2 tsp. milk, and basil having a wooden spoon until spreadable. Thin with increased milk if required.

Step 2

Spread a heaping 1/4 tsp. cheese on each apricot and top each with an almond. Drizzle with honey.

Step 3

*Find dried Blenheims and Spanish Marcona almonds (or California-grown Marchini, that are similar) at well-stocked grocery stores, or order Blenheims from B&R Farms (brfarms.com) and Marchini from J. Marchini Farms (marchinialmond.com).

Step 4

Make ahead: 1 day ahead. Bring to 70 degrees, and drizzle with honey before serving.