Ingredients

  • 225 grams cream cheese
  • 55 grams hazelnuts skinned
  • 1 teaspoon pepper
  • ½ teaspoon cayenne
  • 60 dried apricots
  • 4 tablespoons poppy seeds

Directions

1. Preheat oven to 350*F/175*C/ GM 4.
2. Toast hazelnuts. Cool. Combine nuts, cream cheese, pepper and cayenne until blended and nuts roughly chopped.
3. Divide mixture among the apricots. Form each into a smooth mound. Roll the tops in poppy seeds to coat or sprinkle on top. Chill for 2-3 hours to blend flavors and until set.

Notes
Serving Ideas:Original recipe makes 60 pieces, 20 servings.I like them, but other folks don't seem to go for them.


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadApricot and Cheese Mounds. To import, drag image to your MacGourmet recipe box.