These appetizers are irresistible. Dusted with mint, Gorgonzola cheese is nestled between a pecan half and a golden apricot. Pretty and delicious!

32 pecan halves
5 ounces Gorgonzola cheese
3 ounces cream cheese
1-1/2 teaspoons freshly ground pepper
32 dried apricot halves
3 tablespoons finely chopped fresh mint

Place the pecan halves in a frying pan and roast over medium heat for 4 – 5 minutes. Remove from pan immediately and allow to cool.

Beat by hand, or whirl in a food processor, the Gorgonzola cheese, cream cheese and freshly ground pepper. Spread the cheese mixture evenly over the apricot halves and press a nut half into the center of each.

Place the mint in a small shallow bowl and invert each apricot, cheese and nut side down, into the mint. Apply a small amount of pressure and rock gently to pick up a bit of the mint. Arrange, cheese side up, on a pretty tray.

These hold well without drying out for about 4 hours if kept covered and chilled in a refrigerator.

Yield: 32 pieces

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