Many years ago, I staffed a cocktail party for work. My colleague Sandy, the food service director there at the time, served an amazing vegan hors d’oeuvre at the event. She graciously shared the recipe with me and I share it with you today. It comes from the California Walnut Board. You can see the original recipe posted on their website. I have tweaked the recipe and often use it as a base for many other things, including crostini with goat cheese for a one-bite appetizer. -E

Honey Walnut Spread

Ingredients:
2 cups walnuts, chopped fine
3/4 cup good honey
1 cup dried apricots, minced fine
2 t. Herbes de Provence
1 t. ground coriander
2 T. orange zest
1 T. fresh orange juice
1 t. fresh lemon juice

For serving as an hors d’oeuvres
8 oz. good quality goat cheese, slightly softened
2-3 loaves French baguette, sliced

Directions:
1. Combine the first eight ingredients in a bowl and mix together.
2. Toast baguette slices, spread with room temperature goat cheese. Finish with a dollop of the spread.

Notes:
Yield: 1 quart of spread. (More than enough for a large gathering).
The original recipe calls for the walnuts to be divided and some chopped coarsely. I find that the larger pieces make for a sloppy hors d’oeuvre. Your guests don’t want to have honey-coated walnuts falling off their food and onto their hands, clothing, or the floor.
Take special care when selecting your baguettes. You want to purchase loaves that are no more than an inch or two in diameter, and cut slices no wider than 1 1/2 inches. The goal is to have your hors d’oeuvre pieces be no more than one bite maximum.
This spread stores well in the refrigerator.

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