What did you think?”

“It was very surprising.”

“In what way? What do you mean?”

“I thought it was a poached egg. I was expecting a poached egg – and nothing sweet. I was preparing myself for egg flavor.”

“Well, what did you think the topping would be?”

“I don’t know that I THOUGHT.”

Well, okay. Without a real thought, the texted outcome was – “Good snack. Unique flavor.”

It’s not an egg, that’s for sure. It’s sweet. (For some reason he thought it was all about cinnamon – no cinnamon here, folks). It’s savory. It’s full of texture. It’s packed with flavor!

And, it’s credited and inspired by my nearest and dearest food-loving friend, Kimmy, and Bagali’s in Frisco, CO. 

Honey Almond Apricot Buratta Crema.

Have you EXPERIENCED the ooey-gooey creaminess – salty, sweetness and rich amazingness of Buratta before? YOU MUST. And, with ground almonds, honey, and sweet apricots – it’s all cloud 9. Yes, you will be floating…

• 

• 

• 

• 

• 

• 

Honey Almond Apricot Buratta Crema

1 large ball Buratta cheese
1/4 cup almonds, chopped, and then ground into a course, yet chunky grind
2 Tbs. local honey
1 Tbs. dried apricots, chopped

Whisk together the ground almonds and 3/4 of the honey
Drizzle over the Buratta, and then glaze with the remaining honey.
Top with the chopped, dried apricots.

Enjoy slightly warmed.