Apricot Coins
This recipe comes from Laura Werlin, author of The New American Cheese, The All American Wine and Cheese Book and Great Grilled Cheese.

This hors d’oeurve not only looks festive and tastes terrific, it also could not be easier to make. The goat cheese can be whipped in advance and refrigerated for up to 2 days. Be sure to bring it to room temperature and give it a good stir before using it.

4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces)
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoon dried thyme)
40 candied walnut halves (see recipe below)

In the bowl of a stand mixer place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon). Using the paddle attachment, whip the cheese (or stir vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.

To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter, and serve.

Makes 40; serves 10 to 12

Perfect Pairs
The combined flavors of the sweet-tart apricots and fresh goat cheese call for an un-oaked Viognier, Sauvignon Blanc, or dry Riesling.

Candied Walnuts
These versatile nuts go beautifully with fresh or aged goat cheese, blue cheese, or Gruyère.

Makes 1 cup
1/4 cup powdered sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 ounces walnut halves (about 1 heaping cup, don’t use pieces)

Preheat the oven to 350˚F.

In a medium-sized bowl, mix together the sugar, cayenne, and salt.

Bring a small saucepan of water to a boil. Add the walnuts and blanch them for 3 minutes. Drain well and immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly.

Transfer walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden-brown, about 12 to 15 minutes. Watch carefully because the sugar can burn easily.

Let cool completely before serving.