Felt like something ~fancy~ last weekend. This was filling enough to have for lunch! Also, an excellent excuse to open a bottle of wine. Because, you know, its a “tasting.”
- 1 cup dried apricots
- 1 habanero, sliced
- 3/4 cup white wine, plus 2tbs
- Pinch of salt
- Heat wine and apricots in a small saucepan over medium heat and simmer for 10 minutes. Remove from heat – do not drain – and let sit until cool, about 45 minutes-1 hour.
- Drain apricots and pour into a food processor. Add salt, sliced habanero (with seeds removed to decrease the heat, if desired), and 2tbs of wine. Chop until the mixture is a fine paste.
To complete the plate, I usually choose two soft and two hard cheeses, two crackers or bread options, and a couple of different meats. In this case, we used parmesan (delicious with salami!), brie, champagne cheese (a semi-soft cheese we randomly chose that was a delicious surprise), and goat cheese. The apricot-habanero spread was especially good with the goat and brie cheese, as you can see below!
Other things you might want to include to round out your flavor options:
- Gherkins or sliced pickles
- Fig jam
- Coarse mustard