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Friends called in for cocktails and appetizers on their way out to dinner at a nearby restaurant – loved our casual catch up over Pistachio Guacamole and Pecan and Tarragon Stuffed Apricots.

PISTACHIO GUACAMOLE 

pistachio guacamole

2 avocados, diced

1/4 cup onion, finely chopped

3 tablespoons lime juice

3 tablespoons chopped pistachios

3 radishes, thinly sliced

In a bowl, mash together avocado, onion and lime juice. Stir in 2 tablespoons of pistachios and season with salt. Transfer to a serving bowl and top with remaining pistachios and radishes.

Enjoy!

PECAN AND TARRAGON STUFFED APRICOTS

pecan and tarragon stuffed apricots

26 dried apricots

1 1/4 cups apple juice

herb and garlic flavored cream cheese

1 bunch tarragon, separated into leaves

26 pecan halves, toasted

Soak the apricots in apple juice for 8 hours, or overnight (or for as long as you can – I probably had about 2 hours!).

Drain apricots and blot dry with paper towels. Stuff each apricot with about 1 tablespoon of cream cheese, top with a pecan half and tarragon leaf.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

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