Cheese and Apricot-Habanero Spread Plate

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.”

Apricot-Habanero Spread


  • 1 cup dried apricots
  • 1 habanero, sliced
  • 3/4 cup white wine, plus 2tbs
  • Pinch of salt


  1. 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.
  2. 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:

  • Olives
  • Gherkins or sliced pickles
  • Fig jam
  • Grapes
  • Coarse mustard
  • Honey
  • Strawberries
  • Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s