Shall we flip our pinkies up now or later?
These fresh-from-the-farmer’s-market little bites are jam packed with a variety of flavors and textures that are as different as day and night but play together like a beautiful, harmonious symphony.
We’ve got juicy freshness from the apricots, sweetness from the dates, crunch from the walnuts, creaminess from the cheese, and a savory drizzle of thick balsamic. What am I forgetting? Oh yes, yes. The sea salt. That’s what takes these babies to some next level s#*@.
I went home for a week and served these up to my grams and her lady friends. I think they were a grand slam. I can surmise this because granny doesn’t consider anything besides Ritz crackers and Monterey jack squares to be hors d’oeuvres worthy.
My week in the country flew by in the wink of an eye; it’s so beautiful and such a refreshing deviation from the city. I hiked, I wine tasted, I cooked. But I really cooked. I gathered eggs from the hen hutch for my quiche. I picked mint from the garden for a poppy seed dressing. I smothered pasta in spaghetti sauce made from tomatoes Mom had jarred. Ahhhh it’s the little things….Speaking of which:
Goat Cheese & Date Apricots
Makes 4 appetizers
- 2 apricots
- 4 Medjool dates
- 2 T goat cheese
- 4 walnuts/pecans
- sea salt (I used ghost pepper seasoned sea salt for a kick)
- balsamic glaze/vinegar for drizzle
- Cut the apricots in half and remove pits.
- Split open the dates and remove pits.
- Stuff each date with 1/2 T of goat cheese.
- Place dates into the hole of the apricot where the pit used to be.
- Place one walnut/pecan on top of the cheese.
- Sprinkle with sea salt.
- Drizzle with balsamic glaze/vinegar. Balsamic glaze is a bit thicker and I like this better for the recipe at hand, but feel free to just use regular balsamic vinegar too.