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- Apricot Appetizers
-
- 1 bag Dried Apricots
- 1 Container Mascarpone Cheese
- 1 Quart Orange Juice
- 1 bag Pecan Halves
- Directions
- Soak dried apricots in orange juice until tender. This can take up to a couple of hours, so place them in the refrigerator. Check in an hour to see if they are getting Tender. When apricots are tender, drain and lay flat on a serving platter. Top apricot with a dollop of Mascarpone cheese and a nut. Chill for about 15 minutes. Serve immediately.
- Provided by:
- By Debbie O'Donnell, A fan of Arizona's farmers and ranchers
Where You Can Buy Ingredients:
| Farmers |
|---|
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Citrus Heights Farms
Todd Shell Mesa, AZ, 85215View details |
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Cochise Groves, LLC
Jim & Ruth Graham Cochise, AZ, 85606View details |
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Friesian Groves/Cotton Lane Citrus
George Bradbury Suprise, AZ, 85388View details |
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Green Valley Pecan Co.
Deborah Ralls Sahuarita, AZ, 85629View details |
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Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
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Orange Patch Too
Michelle Smith Mesa, AZ, 85215View details |
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Pinnacle Farms
Janna Anderson View details |
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RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
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Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
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Shalako Pecan Farm
Penny Bagnall & Jane Mackley Casa Grande, Arizona, 85194View details |
|
Summer Place Pecan Farm
Richard Tin Lin Camp Verde, AZ, 86332View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
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Pre-heat oven to 400*. Line a baking sheet with parchment paper. Toss potatoes, apples, thyme and salt with olive oil and place on baking sheet. Roast for 15 minutes. Remove from oven and stir in walnuts. In a small bowl combine ricotta, honey and thyme. Slice bread and toast or grill the bread. To assemble, spread ricotta on toast and top with potato mixture and drizzle with balsamic vinegar. Serve either warm or at room temperature.
