Dried Apricot and Walnut Appetizers

Don’t be shy; this appetizer is meant to be eaten in one big bite! Dried Apricot and Walnut Appetizers have combinations of flavours and textures that just make everything all right. Topped with whipped cream cheese and drizzled with honey, these are simply delectable!

There was once a time when I wouldn’t dream of eating a dried apricot. I was never a fan of them – fresh or dried! But if you only knew how many of these Dried Apricot and Walnut Appetizers I ate, you would see that I have gotten over it! My mom and my dad would eat dried apricots like they were candy. I remember them both making dried apricot jam, and of course, I remember dried apricots being the star of many cakes, biscuits, and cookies.

To tell the truth, I’m not sure when I started to like them, but I do know that it was after my divorce. I know this because my ex-wife and her mom both used to prepare this Apricot Raisin Cream Cheese Bundt Cake, and I would pick the raisins and apricots out religiously. Now, I can’t get enough of apricots – and raisins too!

I will often eat them as a snack. I love dried apricots with a few almonds, a slice of cheese, and a few crackers. Place those on a plate and hand me a hot coffee and I have what I would call a delicious snack or a small lunch! I often will bake chopped dried apricots into scones or tea biscuits too.

I’m going to tell you all about this appetizer and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re just kicking off the month of November, but I have a lot of Christmas-themed recipes to share with you this year, so I’ve got to get started early. So, before we get to a list of ingredients and instructions for this recipe, let me tell you about this series and more!

LORD BYRON’S 12 CHRISTMAS APPETIZERS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the second of my annual holiday recipe series for this season! I’m calling this one Lord Byron’s 12 Christmas Appetizers. This series will focus on easy-to-make appetizers that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require some baking, but they won’t be too complex that you can’t whip the up just before your guests arrive. Some are just assembly-type recipes, while others can be prepared in advance.

Just like every other holiday series that I’ve shared over the years, this series will see a new recipe shared every day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday appetizers year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Appetizers series! Even though this is the second series for this holiday season, you can always take a look back at previous years if you just cannot wait until the next recipe is published. Some of my favourites from previous years are my 12 Edible Wreaths of Christmas, my 12 Bars and Squares of Christmas series, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Dried Apricots – Hit up your local bulk foods store to get these. In my opinion, theirs are always better than the bagged lot found in grocery stores.
• Cream Cheese – You can buy whipped cream cheese in a tub almost anywhere. I find that it’s too whipped, meaning that I’m paying full price for lots of air. Buy the brick style and whip it with a mixer. It’s more bang for your buck!
• Toasted Walnuts – Walnuts have a mild, buttery flavour which is why they pair perfectly with cream cheese and sweet dried apricots. 
• Honey – For best results, use plain honey. Don’t be tempted to use any flavour-infused honey here.
• Thyme – Fresh thyme leaves are the best option. They add an earthy, slightly minty and lemony flavour.

HOW TO MAKE DRIED APRICOT AND WALNUT APPETIZERS

Place the walnuts into a skillet and toast them until warm and fragrant over medium heat. This should take about 3-5 minutes. Keep the walnuts moving at all times to prevent them from burning. Once done, transfer the walnuts to a plate to cool.

Next, beat the cream cheese until smooth and creamy. Top each dried apricot with a heaping teaspoon of cream cheese and set them on a serving platter. Set a cooled, toasted walnut onto the cream cheese, pushing down slightly to ensure the walnut sticks. Drizzle over the honey and sprinkle over the fresh thyme leaves. Serve immediately or cover with plastic wrap and refrigerate for a maximum of 4 hours.

TOASTING WALNUTS

The first thing you should do it to toast your walnuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!

I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!