Recipe by WeBees
Simple and elegant hors d'oeuvres. Gourmet Magazine, Sept 1999 -Found at Epicurious.com
Top Review by GibbyLou
I scaled this recipe way back to serve as an appetizer for our Easter dinner. These little nuggets were very much enjoyed. I believe my apricots were whole (the package did not specify). I do think the balance of flavors would be better using apricot halves. Thanks for sharing. Made for Spring PAC 2014.
- 150 dried apricot halves (2 lb.)
- 1 1⁄2 cups fresh orange juice
- 1 1⁄2 cups shelled pistachios, 1/2 of them toasted
- 1 lb soft mild goat cheese, chilled