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.
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.
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.
Recipe adapted from The Arkansas Democrat Gazette, April 2014