Improvising

What do you do when you have less than an hour to make a snack and be at a neighbor’s house for a small get together? Oh, and you haven’t been to the grocery store… you improvise. 
My well stocked pantry saved the day. I made a stuffed apricot, which was perfect for this hot day. Super simple, and quite the cupboard collaboration.

Pecan Stuffed Apricotsimg_4149

  • 25 dried apricots
  • Queso Fresco, cut into ¼ inch thin slices
  • 25 pecans
  • Sea salt
  • Olive oil, preferably rosemary oil
  • Pomegranate molasses (*)
  • Rosemary, for garnish

Cut a slit down the side of each apricot and pull apart to create a pocket. Stuff with a slice of cheese and a pecan. Put the apricots into a serving dish and sprinkle with rosemary leaves. Drizzle lightly with Olive Oil and then pomegranate molasses. Sprinkle with sea salt.

(*) Available at Middle Eastern stores.  Balsamic syrup would also work as a substitute.

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