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Apricots with Amaretto Cream Cheese and Teriyaki Walnuts

Apricots with Amaretto Cream Cheese and Teriyaki Walnuts
This finger foods recipe sounds a little weird, doesn't it? Chances are, you'll have to encourage some people to try it-- otherwise they'll sit in your buffet and finger food display untouched. But once tasted, these unusual, creative appetizers will disappear. So make more than you think you'll need. This buffet appetizer recipe is based off of one found in The New Carry-Out Cuisine Cookbook... but I've made a few little adjustments of my own.


2 C. shelled walnut halves
1/4 C. soy sauce
3 tbsp. rice wine
2 tbsp. Oli + Ve Toasted Sesame oil
1 clove garlic, pressed
1 tbsp. finely grated fresh ginger
2 tsp. Asian hot sauce (I like hot Thai chili sauce)
1 tbsp. dark brown sugar

2 tbsp. Amaretto liqueur
1 (8 oz.) pkg. cream cheese, softened (low fat is fine)
1 lb. dried apricot halves

Preheat oven to 350 degrees F.

To prepare nuts, line a jelly-roll pan with parchment paper. Spread nuts over paper. Heat other walnut ingredients in a saucepan until sugar dissolves. Pour over nuts, coating well. Bake nuts 15-20 minutes stirring occasionally. While still hot, remove nuts to a tray covered in foil or parchment paper sprayed with cooking spray or oil.

To make apricots, combine cream cheese and Amaretto in a medium bowl until well-mixed and fluffy. Place a small spoonful of cream cheese mixture on each apricot half. Top with a teriyaki walnut half.

Watch these sweet and savory little appetizer bites fly off your buffet and finger food display!
Submitted by Suzanne Davidson