Dried Apricots with Goat Cheese and Pistachio

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

150 servings


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