Apricots with Basil-Goat Cheese and Almonds
INGREDIENTS
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4 ounces fresh goat cheese such as Laura Chenel, at room temperature
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About 2 tsp. milk
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2 tablespoons finely chopped fresh basil
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40 dried apricots, preferably Blenheim*
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40 almonds, preferably Marcona or Marchini*
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2 teaspoons honey
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