Stuffed Apricots

This easy, elegant appetizer was inspired by and adapted from a recipe in our sister publication, Edible Sacramento.

  • 10 small, perfectly ripe apricots
  • 2 oz (55g) blue brie or other mild blue cheese
  • 4 oz (115g) cream cheese
  • 20 small leaves fresh basil
  • 20 pinenuts, toasted

Halve apricots and remove pits. Mix cheeses together until well-blended. Fill each apricot half with cheese, and garnish with one basil leaf and one pinenut.

Photos: Philip Solman