Dried apricots offer a wonderful alternative to the standard toast-based hors d’oeuvre. I use the herbed Boursin cheese in this recipe, but pepper-flavored Boursin can also be used if you like the extra heat. In addition, the cheese mixture is good on celery sticks, toast rounds, apple slices or hollowed-out cherry tomatoes.

Dried Apricots with Boursin and Pistachios
Michael Salmon, Hartstone Inn: Signature Recipes

1 pound dried apricot halves
¾ cup fresh orange juice
3 Tablespoons Grand Marnier
¼ cup shelled pistachios, toasted
Kosher salt
4 ounces cream cheese
1 package herbed Boursin cheese, chilled

Place the apricots in a medium-sized bowl with the orange juice and Grand Marnier. Let stand, tossing occasionally, for 20 minutes.

Chop the pistachios coarsely by hand and season with kosher salt.

Drain the apricots on paper towels. Place the apricot halves on a baking sheet, cut side up.

In a mixer, blend the cream cheese until smooth. Add the Boursin and mix to combine.

Using a piping bag fitted with a small star tip, pipe stars of the Boursin mixture around the top of each apricot and sprinkle with the chopped pistachios. These may be made 1 day in advance. Keep single layered in an airtight container.

Serves 6.

Michael Salmon is the chef and owner of The Hartstone Inn.