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Dress up your Christmas Table with this healthy appertiser
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Blue Cheese Apricot Pockets
This colorful appetiser holds up well because the cheese is protected inside the apricots, and does not harden or melt. It can be assembled in advance, covered and refrigerated. You’ll need:
8 ounces blue cheese
32 dried apricots (12-16 ounces)
2 tablespoons honey
12 mint leaves
1 cup fresh raspberries
¼ cup granulated sugar
First, make a raspberry sauce by adding ¼ cup granulated sugar and 1 cup fresh raspberries in a small sauce pan. Bring to a boil and simmer for 3-5 minutes, stirring occasionally. Strain and refrigerate until ready to use. Open dried apricots on the side, creating a pocket, and stuff with a small amount of blue cheese. Arrange stuffed apricots on platter. Blend mint leaves and honey in a mini food processor. Drizzle with mint and honey mixture. Drizzle with raspberry sauce. Garnish with mint leaves. Serve with toothpicks.heese and dried Apricots then drizzled with a raspberry sauce.
8 ounces blue cheese
32 dried apricots (12-16 ounces)
2 tablespoons honey
12 mint leaves
1 cup fresh raspberries
¼ cup granulated sugar
First, make a raspberry sauce by adding ¼ cup granulated sugar and 1 cup fresh raspberries in a small sauce pan. Bring to a boil and simmer for 3-5 minutes, stirring occasionally. Strain and refrigerate until ready to use. Open dried apricots on the side, creating a pocket, and stuff with a small amount of blue cheese. Arrange stuffed apricots on platter. Blend mint leaves and honey in a mini food processor. Drizzle with mint and honey mixture. Drizzle with raspberry sauce. Garnish with mint leaves. Serve with toothpicks.heese and dried Apricots then drizzled with a raspberry sauce.
with thanks to www.iStock.com/forum for this recipe.
