• Lg Tin Apricot Halves, drained
  • Iceberg Lettuce
  • Cottage Cheese
  • Jar of Blue Cheese Dressing


  • STEP 1
    Drain the apricot halves and set aside to dry. Shred a few leaves of Iceberg Lettuce and place a small amount in the centre of each tea plate serving.
  • STEP 2
    In the centre of the lettuce, place a heaped teaspoon of cottage cheese and on top of this place a Apricot half, stone side down. You should now have a domed topping. At this stage the starter can be set aside for up to 1 hour.
  • STEP 3
    When ready to serve, pour over the top of the Apricot enough of the blue cheese dressing to taste and to trickle over the top of the fruit.
  • STEP 4
    This can be served with a couple of cherry tomatoes or a small wedge or two of cucumber.

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