Blue Cheese-Apricot Bites
tablespoons finely chopped walnuts
cup crumbled Gorgonzola, Roquefort, or other blue cheese (1 ounce)
ounce cream cheese
Snipped fresh rosemary (optional)
- In a small skillet, melt butter over medium heat. Add walnuts and sugar; cook and stir for 2 to 3 minutes or until walnuts are lightly toasted. Stir in 1/2 teaspoon fresh or 1/4 teaspoon dried rosemary; cook and stir for 30 seconds more. Transfer nuts to a foil-lined baking sheet; cool.
- Meanwhile, in a small bowl, combine Gorgonzola cheese and cream cheese. Beat with an electric mixer on medium speed until smooth.
- Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle with nuts. If desired, garnish with additional fresh rosemary.
Nutrition Facts(Blue Cheese-Apricot Bites)
- Per serving:
- 33 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 5 mg chol.,
- 24 mg sodium,
- 3 g carb.,
- 0 g fiber,
- 2 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet