Apricot with Cheese Cream

A starter/snack recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold dishes) published by
Den Norske Bokklubb in 1988

Apricot with Cheese Cream

About. 100 g [3,5 oz] cream cheese
3 tablespoons of milk
50 g [1,75 oz] Cheddar cheese, finely grated
Salt and pepper
About. 400 g [0,9 lb] canned apricots, drained
Lettuce in strips


Mix the cream cheese with milk and Cheddar. Season with salt and pepper. Fill the mixture into a piping bag and spray a top on each apricot half. Sprinkle with paprika powder and put a walnut on top. Place the apricots on a dish covered with shredded salad.

10 servings

Tip: If there is any cheese cream left you can spray it on crackers.