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© Meredith Corporation. All rights reserved. Used with permission.
In a small skillet, heat oil over medium heat. Add walnuts and sugar; cook and stir for 2 to 3 minutes or until walnuts are lightly toasted. Stir in rosemary; cook and stir for 30 seconds more. Transfer nuts to a foil-lined baking sheet; cool.
Meanwhile, in a small bowl, combine blue 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 fresh rosemary.