Cheese-Stuffed Apricot Bites

You’ll have to make this quickly, before summer’s apricots are completely gone! I tried this dish for the very first time a few days ago, at my friend Judy Peterson’s house. Judy's pal, Judith Nixon, whipped up this treat. It’s one of the best, easiest, and most attractive appetizers I’ve ever eaten! I’ve given you a modest quantity: Make as many or as few as you like!

Cheese-Stuffed Apricot Bites:

6 fresh apricots 

¼ c. (60 mL) softened Gorgonzola cheese (or any creamy blue cheese or mixture of softened cream cheese combined with blue cheese)

36 to 40 pine nuts, toasted (see Note)

Small fresh basil leaves, as garnish

Wipe apricots, leaving skins on (see Note). Halve and remove pits. Dab about a teaspoon of Gorgonzola or creamy blue cheese into cavity that remains. Toast pine nuts, watching to ensure they don’t burn. Sprinkle cheese in each half with 3 or 4 toasted pine nuts. Set a small basil leaf into the cavity of the apricot, immediately beside the cheese.

Note: See How to Toast Nuts in Index.

Note: When you leave the skins intact, your fingers will remain dry and the apricots won’t slip from your hand.

For color,  flavor, and quick preparation, these can’t be beat!