- 1 cup triple-cream cheese, such as St. André
- 30 dried apricot halves
- 30 whole or julienned fresh mint leaves
Scoop a teaspoon of cheese into each apricot and top with a mint leaf or a few shreds. You can make these up to 8 hours ahead and refrigerate; just add the mint leaf right before serving. Make sure the apricots are at room temperature before serving so that the cheese has maximum flavor.