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)

Kosher salt

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.