Apricot Coins
Sweet cravings can be a deal breaker for sticking to a diet that avoids processed and refined foods. But Chef Jodi Abel, founder of La Jolla Cooks 4 U, has a dessert that won’t detract from your clean-eating efforts. “This also can be served as an hors d’oeuvre,” she says. “It’s a lovely presentation that looks festive and tastes delicious. To make it even simpler, the goat cheese can be whipped in advance and refrigerated for up to two days before serving.”
Apricot Coins
Serves 10-12
4 oz. fresh goat cheese
2 t. milk, plus more if needed
40 dried apricots (about 6 oz.), preferably Turkish
2 t. honey
1 T. finely chopped fresh thyme leaves (or 1 1/2 t. dried thyme)
40 candied walnut halves
Put the cheese and milk in the bowl of a stand mixer. Using the paddle attachment, whip the cheese for at least 5 minutes, or until it is very smooth and creamy. Alternately, put the cheese and milk in a medium-sized bowl and stir vigorously with a wooden spoon. If the cheese is still crumbly, add more milk 1/2 t. at a time.
Spread about 1/8 t. of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.)
Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top. Arrange the apricots on a platter and serve.
Jodi Abel, Chef/Founder
La Jolla Cooks 4 U
858-752-4980
lajollacooks4u.com
