- 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.