Best of the Mediterranean – Stuffed Fresh Apricots

These make the most amazing "amuse-bouche" -- fun for the mouth:)

You may think this recipe sounds a little too exotic and too difficult to make, and you would be wrong! They are amazing, light and tasty, with enough umami appeal for the palate to be really intriguing. And if you have access to fresh apricots, goat cheese and pistachios, you gotta try these — serve them for company, they’ll be impressed, and you don’t have to tell them it’s sooooo easy! No cooking at all!

15 fresh, ripe apricots, washed and halved, pits removed

6 ounces soft goat cheese

2 ounces cream cheese, softened

zest of 1/2 lemon

2 tbsp. maple syrup

1/4 cup roasted salted pistachios, shelled and chopped (you can just toast them in a dry frying pan and the papery nut-coverings will just flake off)

Arrange the apricot halves cut-side up on a large tray. In a food processor or mini-chopper, blend the goat cheese, cream cheese, maple syrup and lemon zest until the mixture is smooth. Transfer the cheese mixture to a piping bag with a small star tip. Don’t worry if you’re less than proficient with a piping bag – me too – it won’t matter once the apricots are done. In the center of each apricot, pipe a mound of the cheese mixture. Sprinkle with the chopped pistachios. Serve and watch the smiles. You can make ahead and they will keep for at least 8 hours.

Thanks to for the inspiration!


2 thoughts on “Best of the Mediterranean – Stuffed Fresh Apricots

  1. My friends LOVED this, Erika! Especially the ones who’ve eaten lots of Middle Eastern, sweets from every country, and European desserts. This has to be an all-time favorite of mine, now:)

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