Best 5 Apricots With Blue Cheese Topping Recipes
**Apricots with Blue Cheese Topping: A Sweet and Savory Treat**
Indulge in a delightful symphony of flavors with this unique dish that combines the natural sweetness of apricots with the tangy, bold taste of blue cheese. Our collection of recipes offers a variety of ways to prepare this delectable dish, whether you prefer a simple appetizer, a refreshing salad, or a hearty main course. From grilled apricots topped with creamy blue cheese and a drizzle of honey to a refreshing apricot and blue cheese salad with walnuts and a balsamic vinaigrette, these recipes showcase the versatility of this unexpected pairing. Discover the perfect recipe to tantalize your taste buds and impress your dinner guests with this sweet and savory masterpiece.
DRIED APRICOTS WITH BLUE CHEESE
Make and share this Dried Apricots With Blue Cheese recipe from Food.com.
Provided by MaryMc
Categories Cheese
Time 30m
Yield 64 pieces
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 46.2, Fat 3, SaturatedFat 0.8, Cholesterol 2.9, Sodium 8.8, Carbohydrate 5, Fiber 0.8, Sugar 3.9, Protein 0.7
APRICOTS WITH BLUE CHEESE TOPPING
A very easy appetizer or dessert. From a very old cookbook
Provided by Lynnda Cloutier
Categories Fruit Appetizers
Time 5m
Number Of Ingredients 2
Steps:
- 1. Cut apricots in half and remove seed, or drain canned apricots well on absorbent paper. Put apricots cut side up on serving plate. Spread each with a teaspoon of cheese. If desired, apricots and cheese may be grilled for about 1 minute or til cheese begins to melt. Serve at once, Makes 24
APRICOTS WITH BLUE CHEESE
Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together. Created by Jennifer McLagan and Heather Trim for Food and Drink.
Provided by Leslie
Categories Dessert
Time 7m
Yield 36 apricot bites
Number Of Ingredients 5
Steps:
- Cut apricots in half and remove pits, place in large bowl.
- Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
- Place apricot halves, cut-side-up, on cookie sheets.
- Cut blue cheese into small pieces and place in the centre of each apricot.
- No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.
Nutrition Facts : Calories 32.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 2.4, Sodium 44.2, Carbohydrate 2.1, Fiber 0.3, Sugar 1.6, Protein 0.9
CHEESE AND BALSAMIC APRICOT BITES
Entertain in style with our Cheese and Balsamic Apricot Bites. Cheese and Balsamic Apricot Bites are the perfect combination of sweet and savory.
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Cover baking sheet with foil; spray with cooking spray. Cook butter and sugar in small skillet on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until lightly browned and evenly glazed with sugar syrup, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
- Meanwhile, bring vinegar to boil in small saucepan on medium heat; cook 6 to 7 min. or until slightly thickened. Cool completely.
- Mix cream cheese and Gorgonzola until blended; spread onto apricots. Sprinkle with nuts; drizzle with vinegar.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
WARMED BLUE CHEESE AND APRICOT CROSTINI WITH AN ARUGULA DRIZZLE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. In a food processor, combine the garlic, walnuts, arugula, and pinches of salt and pepper. Pulse to blend, adding the olive oil gradually until pureed. Set aside.
- In small bowl, combine the cheese and jam using a fork to break up the cheese, and blend it with the jam. Fold in the walnuts.
- Place the bread slices on a cookie sheet, and spray each liberally with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Bake for about 10 minutes until toasted; monitor the bread so you can remove it from the oven as soon as it is browned. Flip the slices over, spray the non-browned side with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Spread the cheese and jam on the bread, and place back into the oven for 5-7 minutes, or until the cheese starts to melt. Remove the crostini from the oven and place on a serving platter; drizzle with the arugula puree. Serve immediately warm, or at room temperature.
- Nutrition Information Per Serving
- Calories 240, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrates 29g, Sugars 6g, Dietary Fiber 1g, Protein 6g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 8%
Tips:
- Choose ripe, firm apricots. Overripe apricots will be too soft and mushy, while unripe apricots will be too tart.
- Use a sharp knife to cut the apricots. This will help to prevent the fruit from tearing.
- Don't peel the apricots. The skin of the apricot is packed with nutrients and flavor.
- Use a variety of blue cheeses to create a more complex flavor. Some good options include Stilton, Gorgonzola, and Roquefort.
- Toast the walnuts before using them. This will help to bring out their flavor.
- Serve the apricots immediately after they are made. This is when they are at their best.
Conclusion:
Apricots with Blue Cheese Topping is a delicious and easy-to-make appetizer or snack. The combination of sweet apricots, tangy blue cheese, and crunchy walnuts is sure to please everyone. This recipe is also a great way to use up any leftover apricots you may have.
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