Dried Apricots & Raspberry Feta

Garden Party Appetiser:

Why Middle Eastern Apricots Make the Ultimate Garden Party Appetiser?

Well for starters, when it comes to elevating a simple dried fruit and cheese platter, not all apricots are created equal.

Middle Eastern apricots add a whole lot more luxury to fruit & cheese platters than their local Australian counterparts.

Their flavour, texture, and sheer presence on the plate bring an entirely different level of indulgence.

Middle Eastern apricots are naturally sizeable, plump, juicy, and beautifully vibrant, offering a richer sweetness and softer bite.

Their generous size also makes them incredibly versatile- large enough to confidently carry savoury (or sweet) appetiser toppings, merging effortlessly into creative pairings.

One of the best things about these moreish gems? Their ability to be topped or stuffed with rich, creamy fillings.

You can pipe them full of whipped goat’s cheese, mascarpone, labneh, or even a spiced cream cheese blend, they transform into these luxurious little bites- sweet, tangy, creamy, and completely irresistible.

Every topped or stuffed apricot becomes a mouthful of joy, a taste & texture sensation, balancing natural fruitiness with decadent richness.

If you’ve only ever used standard dried apricots on your cheese boards, consider this your sign to upgrade.

Middle Eastern apricots don’t just enhance the look of your grazing spread- they elevate the occasion.

And, once you experience the difference, there’s no going back.

Add a creamy topping like creamy feta blended with fresh raspberries, garnish with miniature rose petals & you have luxury on a plate, an elegant garden party appetiser which looks every bit the part for a decadent royal soiree.

Simple? absolutely.

BUT if you are planning a finger food feast, you will want to include a few simple options to help buffer any labour intensive prep, whilst still bringing the goods to your party spread.

Additionally, you could stuff some dried apricots or top fresh apricots to provide a variation for your mezzo platter. See additional recipe links below.

All major cities in Australia should offer Middle Eastern supermarkets & this is where you will find these opulent orange gems.

Do yourself a favour, purchase Persian dried apricots for this cocktail finger food & experience the difference, you’ll immediately understand what I mean…you will fall in love.

Dried Apricots & Raspberry Feta

(Serves 12 Prep 15 Mins)

You Will Need:

Not alot of ingredients are required for this appetiser

Semi Sun-dried Apricots

Semi sun-dried apricots are soft, tender apricots that have been partially dried to retain their juiciness. They offer a rich, concentrated sweetness and a beautifully chewy texture & they are bright & colourful on the plate.

Danish Feta

A creamy, mild, and velvety-style feta cheese with a smooth, spreadable consistency that blends easily into fillings or toppings, Different to Greek feta which is more crumbly in texture, Danish Feta is much creamier in consistency.

Greek Yoghurt

Blending a little of this thick, tangy yoghurt has its own acidity, and creaminess when mixed with cheese & fruit but it also loosens the feta & lightens the richness.

Fresh Raspberries

Fresh berries are best for this recipe, but in the summertime, you could use frozen raspberries as they defrost pretty quickly & would bring a coolness. Raspberries, whether fresh or frozen however, bring a tartness and their own vibrant colour.

For the Garnish

Freeze-dried Raspberries

Raspberries that have been dried to a crisp, powdery texture provide an intense flavour, adding both colour and a concentrated berry tang. Freeze-dried raspberries make a gorgeous garnish.

Pistachios

Pistachios are crunchy, lightly sweet green nuts that provide texture, colour contrast, and a subtle nutty topping. When paired with freeze-dried raspberries, the red & green colours complement each other.

Miniature Dried Rose Petals

Tiny edible rose petals that offer a fragrant floral aroma and a beautiful, delicate visual finish. These are often used in tea & Middle Eastern cuisine & bring a touch of romance.

Instructions:

Make the Raspberry Feta:

Place the feta, yoghurt, and fresh raspberries into a mini food processor. Pulse a few times to break everything down, then blend on high until the mixture becomes completely smooth, creamy, and lightly speckled with raspberry. Stop once or twice to scrape down the sides to ensure all the feta is incorporated.

Fill the Piping Bag

Using a spatula, scoop the raspberry- feta mixture into a piping bag fitted with your preferred piping tip. Press the mixture down gently to remove any air pockets and twist the top of the bag to secure it for clean, even piping.

Pipe the Feta

Arrange the apricots on a serving platter, leaving a little space between each one. Holding the piping bag upright, pipe a generous swirl of the raspberry cream onto the centre of each apricot half, allowing the filling to sit proudly on top.

Garnish & Serve

To finish, lightly crush the freeze-dried raspberries and sprinkle them over the top for a pop of colour and tang. Add a scattering of chopped pistachios for crunch, and finish with a few miniature dried rose petals for a delicate, floral touch. Serve immediately or refrigerate until ready to enjoy.

Serve & Enjoy!

Helpful Hints

• Purchase your apricots from the refrigerator section of a Persian spermarket for best size, colour, texture.

• These apricots last for 3-4 months if sealed in an airtight container in the refrigerator.

• Again, I use imported Pistachio nuts from the Middle East as well. The colour is amazing, a pretty green. You can purchased them already slivered & the colour is so much more vibrant than local ones, although these photos really don’t do them justice but please see photo below.

Dried Apricots & Raspberry Feta

Recipe

(Serves 12 Prep 15 Mins)

Ingredients

• 12 Semi Sun-dried Apricots
• 100g Danish Feta
• 1 Tbsp Greek Yoghurt
• 10 Raspberries

For the Garnish

• 1 Tbsp Freeze-dried Raspberries ground
• 1 Tbsp slivered Pistachios crushed
• 1 Tbsp mini Dried Rose Petal Leaves

Method

1. Place the feta, yoghurt, and fresh raspberries into a mini food processor and blend until smooth and creamy.
2. Transfer the raspberry feta mixture to a piping bag fitted with your chosen piping tip, using a spatula to scrape down the bowl.
3. Lay the apricots out on a serving platter, then pipe a generous swirl of the raspberry cream onto each one.
4. Finish with a sprinkle of crushed freeze-dried raspberries, a scattering of pistachios, and a few miniature dried rose petals for garnish.

Serve & Enjoy!

Wine Pairing Suggestions:

Moscato d’Asti

Lightly sparkling, sweet, and aromatic- its notes of peach, apricot, and citrus mirror the fruit in the dish while balancing the tart raspberries and salty feta.

Late Harvest Riesling

A touch sweeter with vibrant acidity. It pairs beautifully with creamy cheeses and bright berry flavours, enhancing both the yoghurt-raspberry mix and the apricots.

Rosé (Dry or Off-Dry)

A Provence-style rosé or a slightly off-dry rosé works well. The berry notes complement the raspberries, and the refreshing acidity cuts through the rich feta cream.

Gewürztraminer

A floral, perfumed, and slightly sweet wine, makes Gewürztraminer a natural match for dishes with rose petals and Middle Eastern-style flavours.

Sparkling Brut Rosé

The effervescence and crispness of a sparkling brut rosé, with its subtle red fruit notes, play nicely against the sweet–salty balance of this garden party appetiser.

Other Apricot Recipes:

Pistachio Knafeh Stuffed Apricots

Apricots With Herbed Goat Cheese

Apricots With Goats Cheese & Feta