Ingredients

• 150 dried apricot halves (2 pounds)
• 1 1/2 cups fresh orange juice
• 1 1/2 cups shelled pistachios, 1/2 of them toasted
• 1 pound soft mild goat cheese, chilled

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Instructions

1. Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
2. Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.