Chèvre-Stuffed Apricots
Chef/Cook: Amy Sherman

Estimated Prep Time: 15 minutes
Estimated Cooking Time: None
Yields 6 - 8 servings

•	2 ounces “chevre” style goat cheese
•	1 cup dried Turkish apricots, about 22 total
•	¼ cup roasted, unsalted almonds

•	Cutting board
•	Chef or Santoku knife (your preference)
•	Spoon

Place 5 quarts of water in a large pot, cover and bring to a boil over high heat.

Cut/Chop each almond into 3 - 4 pieces. Scoop 1/2 teaspoon of goat cheese and form a small ball, pushing 3 or 4 almond pieces into it. Open up the apricots, keeping them joined on one side and fill them with the cheese and nut ball. Press the apricot halves together to seal. Serve.

TIP     Toasty almonds pair well with oaky Chardonnays. Enjoy these decadent but healthy bites as a snack or appetizer. Can be made several hours in advance