Monday’s recipe was a Shout-Out, so I thought, “Why not make it a Shout-Out week?” I’ve been trying all kinds of fun stuff lately, and there are definitely some stand-outs. So if you haven’t come across these and tried them yet, you should.
This appetizer is gorgeous, simple, and rave-worthy (here). Sunset Magazine suggests locating some excellent dried apricots for this, and I agree. I’m even considering ordering the Blenheims they suggest because the tang offsets the other flavors beautifully. I’ve seen Blenheims at Trader Joe’s for a great price, but if you can’t find them, I’ve also done this with fresh apricots and it’s awesome. If using fresh, you could try grilling them first for an extra bit of yumminess.
If you possibly can, get raw goat cheese for this. And make sure your Marcona almonds are salted.
Sorry, I didn’t get a photo of these, but trust me. Even if you’re all thumbs in the kitchen, this will turn out beautifully and your non-Paleo/Primal guests won’t miss a thing.