Blue Cheese-Apricot Bites
2 teaspoons butter
2 tablespoons finely chopped walnuts
2 teaspoons sugar
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed
1/4 cup crumbled Gorgonzola, Roquefort, or other blue cheese (1 ounce)
1 ounce cream cheese
16 dried apricots
Snipped fresh rosemary (optional)
In a small skillet, melt the butter over medium heat. Add the walnuts and sugar to the melted butter. Cook and stir them for 2 to 3 minutes or until walnuts are lightly toasted. Stir in the rosemary in either fresh or dried. Cook and stir the walnuts for 30 seconds more. Transfer the nuts to a foil-lined baking sheet and allow them to cool.
While the walnuts are cooling, combine Gorgonzola cheese and cream cheese in a small bowl. Beat the cheeses with an electric mixer on medium speed until they are smooth.
Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle the cooled walnuts over the cheese mixture. If desired, garnish with additional fresh rosemary and then serve.