Apricots with Basil-Goat Cheese and Almonds
INGREDIENTS
•
4 ounces fresh goat cheese such as Laura Chenel, at room temperature
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About 2 tsp. milk
•
2 tablespoons finely chopped fresh basil
•
40 dried apricots, preferably Blenheim*
•
40 almonds, preferably Marcona or Marchini*
•
2 teaspoons honey
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