12 ounce package dried apricots
1/2 cup chunky blue cheese salad dressing
blue cheese crumbles
minced fresh rosemary
Place the apricots in rows on a cookie sheet lined with foil, making sure to place them “well” side up.
Using a small spoon place a small amount of blue cheese dressing on each.
Then sprinkle each with a little of the blue cheese crumbles and continue with the chopped pistachios and minced rosemary.
Remove from refrigerator and place on a suitable platter and serve. Makes about 48 “bites”