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 Apricots

• 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.