IngredientsApricot Canape
  • 12 sun-dried apricots, split in half
  • 12 oz. Spinning Spider Creamery chevre cheese
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. cayenne pepper
  • salt to taste
  • 24 candied pecans, or your favorite nut, pistachios would be beautiful!


With a hand or stand up mixer, whip chevre and spices with paddle attachment on low speed until creamy and well blended - place in zip lock bag with small whole cut in the corner - "pipe" the whipped chevre onto the split apricots and top with spiced pecan- display and enjoy!

For spiced pecans, toss nuts in a 2/3 honey 1/3 melted butter mixture and flavor with your favorite spices. Bake on a nonstick sheet pan in a 250-degree oven until toasted golden and fragrant, cool completely before using.

Recipe provided by Celine and Company Catering, "On Broadway".