It's been quite a while since I've posted here. Life just gets in the way sometimes PLUS I got hit with an acute case of Diverticulitis a few weeks ago. While I was recovering, my food was limited to a very bland diet which did not include cheese. But I have been dying to get back here.
Yesterday I bought some fresh apricots. I thumbed through my copy of The Great Big Cheese Cookbook and came up with an adapted version of Miniature Blue Cheese Balls with Winter Fruit. Summer is the perfect time to mix up some fresh fruit and cheese. I think these would make a lovely presentation at a summer cocktail party or brunch. The original recipe calls for 30 apricots; I used about 6 which yields 12. Also, I opted for no pecans since I can no longer eat nuts but I think they would add a delicious kick.
Ingredients:
6 fresh apricots
1 teaspoon pure vanilla extract
4 tablespoons cream cheese, at room temperature
4-5 tablespoons crumbled blue cheese
a handful of toasted and chopped pecans for garnish
Drizzle of honey
Directions
Wash, dry and cut in half the 6 apricots; arrange on a plate.
In a small bowl, mix together vanilla, cream cheese and blue cheese.
Put a small scoop of the vanilla cheese mixture in to the center of each apricot and garnish with pecans.
Drizzle some honey over the apricots.
Ready to serve!
