Apricots with Goat Cheese and Pistachios

December 26, 2012

Depending on your fondness for goat cheese, these little hors d’oeuvres will be on either your “love it” or “hate it” list. I’m sure you can guess which list they’re on for me! I love the way the sweetness of the apricots offsets the cheese’s tartness in this recipe; also how easy they are to make and assemble. :) They’re perfect as a classy finger-food appetizer if you’re looking for something fancier than a dip but don’t want anything too fussy or fiddly to make.

Although they can’t be assembled more than an hour or so ahead of time, they’re quick to make – start to finish time is less than 30 minutes. The most time-consuming part of the recipe is soaking the apricot halves in orange juice and opening up the pistachios if you can’t find them already shelled (and pistachios can be shelled while letting the apricots soak).

Even if you’re skeptical about the mix of flavors, give these a try at least once – you’ll be pleasantly surprised! :)

Apricots with goat cheese and pistachios

The hors d’oeuvres can be assembled up to 1 hour ahead and kept, loosely covered, at room temperature.

Makes 30


  • 30  dried California apricot halves or 15 dried whole Turkish apricots, halved
  • 1/3  cup fresh orange juice
  • 3  ounces soft mild goat cheese
  • 2½  tablespoons salted roasted shelled pistachios, finely chopped


  1. Toss apricots with orange juice in a bowl. Let stand, tossing occasionally, for 20 minutes. Drain cut side down on paper towels.
  2. Stir together goat cheese and 2 tablespoons pistachios. Turn apricot halves cut side up and top each with ½ teaspoon goat cheese mixture. Sprinkle with remaining 1½ teaspoons pistachios.

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