Blue Cheese-Apricot Bites
from http://www.bhg.com/

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 butter over medium heat. Add walnuts and sugar; cook and stir for 2 to 3 minutes or until walnuts are lightly toasted. Stir in 1/2 teaspoon fresh or 1/4 teaspoon dried rosemary; cook and stir for 30 seconds more. Transfer nuts to a foil-lined baking sheet; cool.

Meanwhile, in a small bowl, combine Gorgonzola cheese and cream cheese. Beat with an electric mixer on medium speed until smooth.

Spoon about 3/4 teaspoon of the cheese mixture on top of each dried apricot. Sprinkle with nuts. If desired, garnish with additional fresh rosemary.

Nutrition Facts (Blue Cheese-Apricot Bites)
Per serving: 33 kcal cal., 2 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 5 mg chol., 24 mg sodium, 3 g carb., 0 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

16 apricots