Welcome to Day 5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
Here’s the thing. I love salty stuff. I’d choose a piece of bacon over a slice of chocolate cake any day. But if you add salty to sweet, I’m still in. The idea for these apricot blue cheese bites came to me in a flash of inspiration when I was using canned apricots in muffins. They are the perfect little vessel for melted cheese! I used blue but if that’s not your favorite, try Brie or Camembert or even a goat cheese. Don’t have pecans? Top them with toasted walnuts. No matter how you make them, I’d like to come over for the party!
1 can (14 1/2 oz or 410g, net weight) apricot halves
3 1/2 oz or 100g blue cheese
1 oz or 30g whole pecan halves – one per apricot half so your weight may vary slightly.
1 1/2 teaspoons sugar
Drain the juice or syrup out of your can of apricot halves and put them on bed of paper towels to absorb any moisture. Count how many there are and count out that many pecans plus a few spares. My can had 17 apricot halves.
Toast your pecans in a non-stick skillet over a medium flame. Toss or stir them frequently to avoid scorching. When they are browning nicely, remove the hot pan from the stove and sprinkle in the sugar.
Wipe out the non-stick skillet and pop in the apricots. On high heat, cook them quickly until they are browned or a little charred on both sides.
Put the apricot halves in a baking pan, hole side up.
Cut your blue cheese into small pieces and put some in each apricot.
Put the pan under the broiler or grill in your oven and cook for just a few minutes or until the blue cheese is melted and bubbly. Some of the cheese may melt out onto the pan but as it cools, you can scoop it up and put it back in the apricot.
Top each with a toasted pecan. Serve warm or at room temperature.
|Sharing with your helper is optional. But, frankly, not really recommended.|
Visit all the other Appetizer Week blogs for more delicious ideas:
- Lasagna Dip by Cravings of a Lunatic
- Spinach Squares by Frugal Antics of a Harried Homemaker
- Ultimate Stuffed 'Shrooms by Cooking in Stilettos
- Feta Chicken Wontons by Makobi Scribe
- Roasted Red Pepper Guacamole by Clarks Condensed
- Parmesan and Garlic Boneless Chicken Wings by From Gate to Plate
- Greek Salad Skewers by Karen's Kitchen Stories
- Cajun Bacon Nuts by Life Off the Clock
- Jalapeno Poppers by Organized Island
- Mini Loaded Twice Baked Potato by Mom's Test Kitchen
- Chicken & Cheese Taquitos by Try Anything Once Culinary
- Very Veggie Puff Pastry Pizza Bites by Farm Fresh Feasts
- BBQ Chicken Nachos by Lemons for Lulu
- Apricot Blue Cheese Bites by Food Lust People Love
- Low-Carb Kickin' Bacon Avocado Deviled Eggs by Yours and Mine Are Ours
- Sweet Onion Galette by Call Me PMc
- Buffalo Chicken Sliders by The NY Melrose Family
- Sticky Asian Chicken Wings by Flavor Mosaic
- Chicken Parmesan Sliders by Home Cooking Memories
Today's sponsor is PotsandPans.com. Whether you’re shopping for the perfect pot or the perfect price PotsandPans.com is the one stop shop for the savvy chef! PotsandPans.com is supplying #AppetizerWeek with some really special Rachael Ray Tools.
Prize Pack from Rachael Ray Tools includes
- 2-pc Spoonula Set in Orange
- 2-pc Set: Lazy Spoon and Ladle in Orange
- 2-pc Salt and Pepper Grinder Set in Orange
- 3 Tier Stacking Salt Box
- Balloon Whisk in Orange
a Rafflecopter giveaway
***Disclaimer: This giveaway is being provided by PotsandPans.com. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***