Apricots with Whipped Goat Cheese and Crispy Prosciutto
This appetizer takes only 20 minutes, requires zero cook time and is so easy to put together last minute. Top Sun-Maid Mediterranean Apricots with herby whipped goat cheese, crispy prosciutto and a drizzle of honey. (Tip: Opt for hot honey if you like extra spice.)
10 ounces goat cheese, at room temperature
¼ cup heavy cream
1 teaspoon minced fresh thyme
½ teaspoon crushed red pepper flakes
1 teaspoon finely grated lemon zest (from 1 large lemon)
6 slices thinly sliced prosciutto
4 ounces Sun-Maid Mediterranean Apricots
Regular or hot honey, for garnish
1. In the bowl of a food processor, process the goat cheese, heavy cream, thyme, crushed red pepper flakes, lemon zest and a large pinch of salt until smooth and creamy. Transfer to a piping bag fitted with a plain, round tip or a Ziploc bag.
2. Place the prosciutto in a single layer between two layers of paper towels; microwave on HIGH until crisp, 1½ to 2 minutes depending on your microwave's strength; transfer to a wire rack to cool. Break into roughly 1-inch pieces.
3. Using a sharp knife, split the Sun-Maid Mediterranean Apricots in half; pipe a dollop of whipped goat cheese on each half, top with a prosciutto chip and drizzle with hot or regular honey.