These are very popular nibbles and easy to prepare in advance. Jo recommends using Central Otago dried apricots, as they have the best flavour.
Makes: 50 | Prep Time: 10 minutes
50 plump dried apricots
250g softened or spreadable cream cheese 8–10 fresh basil leaves, finely chopped, or substitute 1 teaspoon dried basil salt and freshly ground black pepper to taste
50 roasted salted almonds
liquid honey to drizzle over, about 2 teaspoons
Spread the apricots out on a bench or board. Using a fork, beat the cream cheese, chopped basil and salt and pepper together until creamy and well mixed. Using a round-ended butter knife, spread a small dollop of cream cheese mixture onto each apricot half. Press a roasted almond on top and place on a serving platter.
Just before serving, drizzle over a tiny splash of honey. A little squeezy bottle is ideal for doing this. You only need a little, not a drenching, as you want to prevent them being too sticky for guests. A wee sprig of fresh basil is good for a garnish.