Apricot Coins

This hors d'oeuvre not only looks festive and tastes terrific, but it also couldn't be easier to make. The goat cheese can be whipped in advance and refrigerated for up to two days. Be sure to bring it to room temperature and give it a good stir before using it.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: makes 40, serves 10 to 12
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4 ounces fresh goat cheese

2 teaspoons milk, more if needed

40 dried apricots (about 6 ounces), preferably Turkish

2 teaspoons honey

1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoons dried thyme)

40 candied walnut halves


  1. In the bowl of a stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
  2. To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter and serve.

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