Recipe courtesy of Gourmet Magazine

Dried Apricots with Goat Cheese and Pistachio

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  • Level: Easy
  • Yield: 150 hors d'oeuvres
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150 dried apricot halves (2 pounds)

1 1/2 cups fresh orange juice

1 1/2 cups shelled pistachios, 1/2 of them toasted

1 pound soft mild goat cheese, chilled


  1. 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.;

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