Apricot and pistachio make a divine pairing that is sweet, salty, crunchy and soft. This appetizer or snack can be made so quickly but looks so beautiful!
What you will need
12 oz Dried Apricots
4 oz Mascarpone
5 oz Pistachios
.5 oz Fresh Mint
Flaky Salt, optional(Nutritional facts 367 calories, 17.24 g fat, 51.48 g carbohydrates, 8.26 g protein, 2 mg cholesterol, 884 mg sodium)
How to cook
Pick the fresh mint leaves from the stem and stack together. Slice into thin strips.
Arrange the dried apricots on your serving platter. Put the mascarpone into a ziplock or piping bag to easily dollop on top of each apricot. Alternatively you can just use a small spoon to portion the mascarpone.
Top each apricot with a few shelled pistachios. I decided to chop them up a bit to easily adhere them to the mascarpone.
Sprinkle the chiffonade mint across the top of the apricots.
Garnish with a bit of flaky salt and serve!