Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Yield:
150 hors d'oeuvres
Level:
Easy

Ingredients

Directions

Toss apricots with juice and let stand, toasting occasionally, 20 minutes. Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.;

IDEAS YOU'LL LOVE

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy of Alton Brown

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Recipe courtesy of Guy Fieri

Apricot and Nut Cookies with Amaretto Icing

Recipe courtesy of Giada De Laurentiis

Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds

Recipe courtesy of Bobby Flay

Dried Apricot Scones

Recipe courtesy of Jesse Ziff Cool

Crostata with Dried Apricots and Taleggio

Recipe courtesy of Giada De Laurentiis

Chocolate-Dipped Nougat with Dried Apricots

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking