Makes 32 appetizers
32 dried apricots
32 pecan halves
½ cup room temperature Cambazola cheese (or any blue cheese)
3 ounces cream cheese at room temperature
In a large dry skillet over medium high heat, toast the pecans, stirring constantly for 4-5 minutes or until browned. Pour into a bowl and let cool.
In a medium bowl, mix the Cambazola and cream cheese together until blended. Place a dollop of the cheese mixture on each apricot and top with a pecan. Refrigerate 30 minutes and serve.