150 dried apricot halves; 2 pounds
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios; 1/2 of them toasted
1 pound soft mild goat cheese; chilled
Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Chop all pistachios, preferably by hand, and season with salt.
Drain apricots, cut-sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
Source: Sara Moulton