Gluten Free Foodie Heaven: Goat Cheese & Apricot Ball with Carmelized Almonds

Monday, August 9, 2010

Goat Cheese & Apricot Ball with Carmelized Almonds

Anyone with digestive issues can benefit from goat’s milk products in lieu of dairy. This recipe is simple, will really impress your friends, and is anyone’s answer to what to do with that goat cheese!

1 16 ounce log of The Pampered Goat goat cheese*

1/2 to 3/4 cup Mariani Premium Turkish apricots, chopped*
1/3 cup yogurt (goat if possible)

2 T. Wholesome Sweeteners organic blue agave nectar*

2T. Sherry or Port*

For Carmelizing Almonds:
½ cup whole almonds*

1 T. olive oil of unsalted butter*

1 T. Balsamic vinegar*

1½ T. brown sugar

Suggested: 1 package Crunchmaster Toasted Sesame Rice Crackers*

Chop the apricots into bite size pieces and place into a small bowl which contains the 2 tablespoons of Port or Sherry. Cook in the microwave for approximately 1-2 minutes. Let sit until apricots soak up the alcohol.

Place goat cheese into a medium size mixing bowl. Fold in the apricots which have been soaked in the alcohol. Fold in the yogurt and agave nectar. Squish the cheese into the shape of choice or press into a mold and place in the refrigerator.

Carmelize the almonds:

Heat oil or butter on low in a skillet with the balsamic and toss the almonds until heated through and are covered with the mixture, being careful not to burn the almonds. Sprinkle sugar over the almonds while still in the skillet and toss until sugar is absorbed into the nuts. Remove from pan and allow nuts to cool. Coarsely chop the almonds by placing in a bag and hitting with a mallet or rolling pin.

When ready to serve, place the cheese ball on a platter and either press the almond pieces into the outside of the ball OR serve placed around the base of the ball as pictured; your choice!

Serve at room temperature with sesame rice crackers.

Makes: Enough for 4-6 people as an appetizer.