Last year I was in mourning when Kerry chopped down both of our apricot trees. They were about thirty years old and not producing any fruit. I felt like I was losing some dear friends who gave me so much pleasure. It made me very sad because every year, I’d dry apricots, make jam, and all kinds of desserts to give to family and friends. We planted more trees, but at the slow rate they grow, I’ll be in a wheel chair before I get any fruit for jam from them.
But, I do love to bake and cook with apricots and apricot jam, so I reluctantly bought a jar. Of course, there’s nothing wrong with store bought, but mine is organic, made with love, and tastes homemade. Okay, enough lamenting.
Jam and cheese go well together, so you must try these Apricot Pecan Cheese Bites. It’s sweet and salty and chewy…kind of like a dessert pizza. The pecan topping adds a bit of a crunch, so you get different textures playing together in one bite. And it’s so easy! Really, no measuring is needed. I love an appie that you don’t need a recipe for like this one. That's why the directions below say "about" this and that.
I made this when my grandkids were around and Hunter ran off with a piece. I’d say that was a good sign and definite seal of approval coming from a finicky two-year-old.
Number of servings will depend on whether you use the whole baguette or half.
- 1 baguette
- mozzarella cheese, sliced
- apricot jam
- about ½ cup or a full cup of chopped pecans (depending on whether you use the whole baguette or only half)
- about ¼ cup or ½ cup of chopped dried apricots
- parmesan cheese for sprinkling on top of bread
Cut the baguette in half length-wise. Spread apricot jam on bread. Place slices of mozzarella over jam. Sprinkle with the chopped pecans, chopped dried apricots, and parmesan cheese.
Place in toaster oven and heat until the bread is toasted and cheese is melted. Cut into pieces for serving. Eat them warm!
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