Quince and Apricot Dainties

By Jessica Volz
February 29, 2016
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Author Notes: Your most savory post-Downton delight.Jessica Volz

Makes: 16

  • 8 dried apricots, preferably palatable in color
  • 8 tablespoons Roquefort cheese; divided into 16 compact 'balls'
  • 4 tablespoons toasted coconut (crumbled)
  • 4.2 ounces quince cheese, cut into 1" x 1" x 1/4" segments
  • 16 mini rye crispbreads (such as those made by Peter's Yard); this ingredient is optional but adds to the decadence.
  1. Gingerly peel open the dried apricots and separate the halves.
  2. Dip each Roquefort 'ball' in the crumbled coconut mixture and press into the inner portion of a dried apricot half. Repeat.
  3. Stack each Roquefort and coconut stuffed apricot on a quince cheese square, apricot side up. Repeat.
  4. OPTIONAL: With scrupulous delicacy, place each stack on a mini rye crispbread. Repeat.
  5. Serve with Viognier, Champagne or Oolong.

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