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1. 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.
2. Meanwhile, in a small bowl, combine Gorgonzola cheese and cream cheese. Beat with an electric mixer on medium speed until smooth.
3. 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.