64 pecans or 64
1 cup cambozola cheese or 1 cup
2 (3 ounce) packages
fresh ground pepper
dried apricot halves
fresh parsley, minced fine
- Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes.
- Pour from pan and cool.
- In a small bowl or food processor, beat or process cheeses and pepper.
- Spread equal amounts of cheese mixture on each apricot half.
- Press a nut onto cheese.
- Press cheese-side down into minced parsley.
- Serve cheese-side up on a platter.