Need a fabulous and easy party appetizer? Or an Apri-tizer? I’ve got you! Turkish apricots are one of my favorite things.
Jon Bonnell has a restaurant in Ft. Worth called Bonnell’s Fine Texas Cuisine, and it is outstanding. Everything. My husband and I have gone for many anniversaries and finally went there for a Christmas week outing with our girls last year. One is the appetizers is Texas Bruschetta – chips instead of bread, of course. It arrives with 4 small things to try, like Texas tapas – Savory herbal goat cheese, avocado and pecan relish (like guac), salsa, and caramelized sweet Texas onions. I’ve been playing with goat cheese dips ever since that first time. Here’s the result.


Jen’s Sweet Goat Cheese Apricots
4 ounces goat cheese – I’m using a honey flavored one
1 orange – zest and 3 Tablespoons of the juice
Blend in the food processor or by hand.
Mix in:
1/4 cup pecans – chopped
1/4 cup craisins – chopped
Put into a little ziploc bag and cut the corner. Pipe onto Turkish apricots. Hug me later!

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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

Lodge 12″ dual handle cast-iron pan
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.


Very sweet〜〜〜〜
I want to eat with an afternoon tea ceremony^^
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That sounds lovely, KOH!
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Thank you^^
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don’t tell me you didn’t think about putting a little dab of bacon on these — like apricot rumaki? 🙂
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Love! Yeah! I like to add a little bacon to everything! After you mentioned that you add horseradish to your deviled eggs, I dropped mine in beet liquid to stain them, added horseradish in, and topped them with dill. So yummy! And then the same thing with a little bacon. Even better! LOL!
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maybe a little sprinkle of fish roe…
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ooh, yeah — dill! plus, very colorful.
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I want to eat now give me some Jenny !! 💕
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Yay! Hope you love them!
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Yeah sure Jenny !! 💕
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Mmmmmmmmmmm. Fabulousness.
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Thank you, Mimi!
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