Apricots With Herbed Goat Cheese

Simple Finger Food:

Apricots might not be the first thing that springs to mind when you’re planning simple finger food, but trust me- once you’ve worked with them this way, you’ll come back to them again and again.

There’s something particularly appealing about these golden jewel bites.

They bring that gorgeous golden hue, a soft chew, and a sweet complexity that plays beautifully with savoury ingredients, especially cheeses.

If you can source Persian apricots, even better.

These semi-dried gems are fat, juicy, and full of flavour– completely different from the tough, overly shrivelled-up ones you might find in the average supermarket.

They have that luxurious, almost velvety texture that makes them perfect for stuffing.

And visually, they’re stunning. They practically glow on a platter.

The Filling: Creamy, Herby, Savoury Goodness

My favourite way to serve this simple finger food is stuffed with goat cheese, but feta, cottage cheese or ricotta would work too.

The natural tang of the cheese cuts through the sweetness of the apricot, creating an instant flavour contrast that really wakes up the palate.

But of course, that’s not all…

To elevate the filling, I mix the goat cheese with a little Greek yoghurt.

This lightens the texture and makes the cheese more spreadable- more of a creamy dollop than a dense plug.

A little drizzle of good olive oil (I use garlic-infused) adds a silkiness and some fresh garlic brings a gentle warmth that lingers without overpowering.

Then I add in some fresh herbs. Chives, parsley, dill or even a touch of thyme work beautifully, depending on what you have to hand.

Alternatively you can use fresh basil…equally complementary to apricots.

The herbs lift the whole mixture, giving it freshness and depth.

Texture Is Everything

Once you’ve piped or spooned the filling into the apricots (don’t worry about perfection here- rustic always works), the final flourish is all about texture.

A scattering of toasted nuts on top works wonders.

I particularly love pistachios (again, I have sourced Persian slivered Pistachios) for their amazing green colour and crunch, but walnuts also bring a lovely earthiness that balances the sweetness.

Each bite has it all: sweet, savoury, creamy, crunchy, chewy.

That perfect balance we’re always chasing when building any sort of canapé or appetiser.

To Honey or Not to Honey?

You can add a drizzle of honey over the top of this simple finger food if you really want to amp up the sweetness, and I’ve done that many times.

It’s especially nice if you’re pairing the apricots with a dry white or sparkling wine.

But for this version, I’ve opted to leave it out.

The apricots I used were so full of flavour they didn’t need anything extra.

Sometimes less really is more.

Presentation Tips

These are ideal for serving at room temperature, which makes them great for entertaining.

Arrange them on a beautiful ceramic platter or tuck them into a grazing board alongside olives, marinated feta, and slices of crusty bread, Turkish bread or crackers.

If you want to make them even more of a knockout, you can nestle each stuffed apricot into a small endive leaf or a cocktail spoon for easy pick-up.

A sprinkling of sumac, chilli flakes, za’atar or finely grated lemon zest over the top just before serving adds a final zing or burst of brightness.

A Little Make-Ahead Magic

One of the best things about this simple finger food is that you can prep it in advance.

You can prepare the filling a day ahead and refrigerate it, then stuff the apricots an hour or so before your guests arrive.

They hold their shape beautifully and don’t dry out if left uncovered for a little while- ideal for grazing tables or long, lazy afternoons.

In Short…

If you’re chasing an easy appetiser that feels luxurious without being a drag to prepare and something that lasts the distance without spoiling, stuffed apricots might just be your new favourite latest menu add-on.

They’re enjoyable to make and even more of a joy to eat.

For a regular event, a garden lunch, adding something special to a festive platter, or just treating yourself to something beautiful, these little golden bites never disappoint.

Apricots With Herbed Goat Cheese

(Serves 12 Prep 20 Mins)

You Will Need:

Large Dried Apricots
Look for soft, plump apricots- if firm or leathery, soak briefly in warm water and pat dry. I sourced Persian Dried Apricots from a Persian supermarket, as they are so much nicer (larger, softer, plumper, tastier) than local apricots & they are semi-dried, not shrivelled up.

Goat Cheese
Plain goat cheese is perfect. It will be blended with yoghurt, herbs and garlic. It has a distinct flavour and can be somewhat polarising but blended with Greek yoghurt softens the flavour and adds a beautiful creaminess.

Greek Yoghurt
Adds smoothness and lightens the goat cheese texture. You need full fat ideally otherwise it is less creamy & too thin & watery. It also has a tangy flavour but different to the tang of the goat cheese.

Garlic-infused Olive Oil
Garlic olive oil, adds subtle garlic aroma and richness. It helps to blend everything together, adds a depth of flavour and you can use plain but I am addicted to garlic-infused. The depth of flavour is on a whole other level for a garlic lover like myself.

Fresh Garlic
Fresh garlic adds a stronger garlic bite; everyone is different, but omit if using garlic oil alone is sufficient. I can be a little heavy-handed with garlic but I looove it!!! For a more subtle buttery flavour, roast the garlic with a little olive oil before adding it to the cheese, yoghurt & herbs.

Flat-leaf Parsley
Fresh herbs give any dish a lift. Flat-leaf parsley adds brightness, & balance to the richness of a strong flavoured cheese. Basil is another option that pairs well with apricots and goat cheese.

Fresh Dill
Another awesome pairing for apricots & cheese, Dill is super fragrant & sports a kind of grassy flavour. It looks delicate & feathery as a garnish & I am a huge fan. It just adds to the dish. If that flavour doesn’t appeal to you, substitute with basil.

Slivered pistachios (Garnish)
Again, I sourced Persian pistachio. The colour is amazing & they add such a beautiful contrast against the orange. You can toast them if you wish, I don’t tend to. They not only add colour, but also crunch, and a nutty finish.

Instructions:

Prepare the Apricots

Select 12 of the largest, plumpest dried apricots you can find. These will be easier to stuff and hold their shape nicely.
Using a small, sharp knife, make a careful slit along the side of each apricot- just enough to create an opening. Don’t cut all the way through.
Using your forefinger, gently open each one to form a small pouch or pocket. Set aside on a tray or plate, ready for filling.

Make the Filling

In a small food processor, combine the goat cheese, Greek yoghurt, garlic-infused olive oil, and fresh garlic. Add the parsley and dill (or basil, if you are using basil).
Blend until the mixture becomes smooth, creamy, and light. Scrape down the sides of the bowl once or twice to ensure everything is evenly incorporated.
Taste the filling and adjust if needed- a touch more yoghurt for smoothness or herbs for brightness but be careful that the filling is not too runny. You want it to stay in the apricots.

Fill the Apricots

Transfer the herbed cheese mixture into a piping bag fitted with a decorative tip for a polished look. Alternatively, you can use a small spoon.
Carefully fill each apricot pocket with about a teaspoon of the cheese mixture, being sure not to overfill or split the fruit. The filling should peek slightly over the top for a generous appearance.

Garnish and Serve

Once all the apricots are filled, top each one with a small, delicate sprig of fresh dill for colour and aroma.
Sprinkle over some crushed or slivered pistachios to finish.
Arrange the stuffed apricots neatly on a serving platter. For best flavour, allow them to sit at room temperature for about 10–15 minutes before serving.

Serve & Enjoy!

Helpful Hints

• I don’t know that I have any helpful hints here for this simple finger food, other than using quality ingredients, which sometimes means looking further than your local supermarket.

• Perhaps experiment with a couple of different herbs & nuts & even serve a variety of fillings to cater for varying tastes.

• If you can only find small dried apricots, soak them in water for 30mins to rehydrate them & you could even add the filling on top of the apricots instead of stuffing them.

• I source my pistachios & dried apricots from the Persian supermarket. There are a bunch in Brisbane.

Apricots With Herbed Goat Cheese

Recipe

(Serve 12 Prep 20 Mins)

Ingredients

• 12 Large Dried Apricots
• 110g Goat Cheese
• 2 Tbsp Greek Yoghurt
• 1 Tbsp Garlic Olive Oil
• 2 Garlic Cloves
• 1 Tbsp Flat-leaf Parsley
• 1 Tbsp Fresh Dill
• 2 Tbsp Slivered Pistachios crushed (Garnish)
• 1 Tbsp honey (Optional)

Method

1. Select 12 of the largest dried apricots. Using a small knife, make a slit along the side of each one to create a pocket. Gently use your forefinger to open them up, forming a pouch for the filling.
2. In a small food processor, combine the goat cheese, Greek yoghurt, garlic-infused olive oil, grated garlic (if using), chopped parsley, and dill. Blend until smooth and creamy.
3. Transfer the cheese mixture to a piping bag fitted with a decorative tip, or simply use a small teaspoon. Carefully fill each apricot pouch with the herbed cheese.
4. Top each filled apricot with a small sprig of dill and a light sprinkle of crushed or slivered pistachios for added crunch and colour.
5. Drizzle 1/2 tsp honey on each apricot (Optional)

Serve & Enjoy!

Wine Pairing Suggestions:

Off-dry Riesling

A slightly sweet (off-dry) Riesling is a top choice for this simple finger food. Its bright acidity cuts through the creaminess of the goat cheese, while the gentle fruitiness mirrors the apricots without overpowering them.
Try a German Kabinett or Spätlese Riesling.

Viognier

Viognier brings stone fruit and floral notes that pair wonderfully with apricots and herbs. Its lush texture stands up well to the creamy filling without being too heavy.

Sauvignon Blanc

Especially one from the Loire Valley (like Sancerre) or New Zealand, this crisp white is full of herbaceous, citrusy character that complements the dill, parsley, and tangy goat cheese.

Sparkling Wine (Brut)

The effervescence and acidity of a good sparkling wine (like Brut Champagne Cava, or Prosecco) refresh the palate and highlight the creamy texture and sweet-savoury balance of the dish.
Brut or Extra Dry styles with a fruit-forward profile.

Dry Rosé

A dry, crisp rosé- particularly one from Provence – offers red fruit and herbal notes that echo the ingredients while adding freshness and elegance to each bite.