Apricots with Rosemary Goat Cheese and Nuts


In the bowl of a stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. Add honey, and rosemary, and combine thoroughly. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time. Mixture can be made two days ahead and refrigerated. Bring to room temperature prior to assembly.

To assemble, spread about 1/8 teaspoon of cheese on each apricot. Top with chopped nuts. Makes 40 servings.