Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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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.;

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