Toasted PECAN-Topped APRICOT APPETIZER

Table of Contents: APPETIZERS

These are delicate, healthy, easy- to- make appetizers that can be made a day in advance.  They make a very pretty, sophisticated presentation.

 

12 oz. dried apricots

40 whole pecan halves

8 oz. cream cheese, softened

2 T. finely minced green onions with some green top

¼ tsp. garlic salt

¼ tsp. salt

¼ cup very finely minced fresh flat-leaf parsley or finely minced almond slices with

brown skin on edges

6 drops Tabasco sauce

 

 

 

Toast pecan halves in a skillet over low heat for 10 minutes, turning frequently, or bake pecan halves until toasted (do not overcook).  Cool and lightly salt.  In a small bowl, combine the softened cream cheese, green onions, garlic salt, and salt until well blended.

 

Spread the cream cheese mixture on one side of each apricot using all of the mixture; then press a toasted pecan half into the soft mixture.

 

Roll the edges of the apricot in either the minced parsley or the minced almond slices to coat the edges.  Refrigerate until serving time.  Makes about 40 appetizers.

The recipe was given to me years ago by an acquaintance for New Orleans, Robin W. Goldsmith of Royal Resources, Inc. and “Breakfast at Brennan’s”.   My thanks to Robin for an interesting, very different recipe that we have enjoyed over the years.

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.