Stuffed Apricots

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In Erika's Kitchen


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15 fresh, ripe apricots, halved, pits removed

2 ounces soft goat cheese

4 ounces cream cheese, softened

1 Tbsp fresh rosemary leaves

zest of 1/2 lemon

1/4 cup roasted salted pistachios, shelled and chopped

sea salt and freshly ground pepper

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