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