Goat Cheese Stuffed Apricots: 12 apricots, 6 to 8 ounces goat cheese, 3 tbs raw honey, 1/4 cup chopped pecans. Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans. I also cut these in half again before serving, but that’s your call.
Garden fresh herbs and creamy goat cheese make a delicious spread. See more recipes from the magazine: http://www.bhg.com/recipes/from-better-homes-and-gardens/march-2013-recipes/?socsrc=bhgpin030413goatcheesespread=19