This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Dried Apricots with Blue Cheese
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- #6890
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
64 pecan or walnut halves
1 cup Cambozola or Gorgonzola cheese
2 packages (3 ounce size) cream cheese
1 teaspoon fresh-ground black pepper
1 pound dried apricot halves
1/2 cup fresh parsley, minced fine
directions
Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes. Pour from pan and cool.
In a small bowl or food processor, beat or process cheeses and pepper.
Spread equal amounts of cheese mixture on each apricot half. Press a nut onto cheese. Press cheese-side down into minced parsley. Serve cheese-side up on a platter.
added by
marymc
nutrition data
40 calories, 2 grams fat, 5 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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