Apricots with Basil Goat Cheese and Almonds

PREP: 15 minutes
YIELD: 40 pieces

• 4 oz. fresh goat cheese, at room temperature
• 2 tsp whole or 2% milk
• 2 TBSP finely chopped fresh basil leaves
• 40 dried apricots
• 40 almonds, preferably Marcona, toasted
• 2 tsp. honey

1. With a wooden spoon, mix together cheese, milk and basil until spreadable. Thin with more milk if necessary.
2. Spread a heaping 1/4 tsp. cheese mixture on each apricot and top each with an almond. Drizzle with honey
PER SERVING: (1piece):
36 calories/ 1g fat/ 1g fiber/ 1g protein/ 5g carbs

Courtsey of Health Magazine