Apricots With Basil-Goat Cheese And Almonds

By Sunset
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4 ounces fresh goat cheese such as Laura Chenel, at room temperature

About 2 tsp. milk

2 tablespoons finely chopped fresh basil

40 dried apricots, preferably Blenheim*

40 almonds, preferably Marcona or Marchini*

2 teaspoons honey

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