This is the second creation in my mini-series of comb honey hors d’oeuvres! I mentioned in an earlier post that when Jonathan and I set out to make some fancy hors d’oeuvres using comb honey, we were surprised at the lack of recipes on the internet for such a unique, tasty and classy looking natural health food.

Every recipe or “how to” blog post on comb honey just said to eat it plain, spread it on toast, or serve with cheese. BO-RING! So we were determined to introduce to the interwebs some new, original and innovative uses for comb honey in an hors d’oeuvre setting.

As detailed in my blog post Comb Honey – The Ultimate Raw Honey:

Comb honey is basically a chunk of the hexagonal shaped beeswax cells of the honeycomb, each cell filled with raw honey, exactly at the bees packed it.

Because the honey is still in the comb and has not been touched by man, it contains every bit of pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics that the bees produced in the hive. There’s no filtering, processing or rearranging of the raw product by human hands.

Over the next week or so I’m going to be posting some of our comb honey hors d’oeuvre recipes that we’ve had a blast dreaming up, creating and tasting. A few days ago I posted the recipe for our Peanut Butter and Comb Honey Puff Pastries with Lavender (click here to check it out!)

But this particular apricot and cream cheese recipe is one of the very first hors d’oeuvres that Jonathan and I put in our family recipe book. We were at a formal event where one of the tray passed hors d’oeuvres was a dried apricot, topped with cream cheese and a candied walnut. So we decided to put a little twist on our classic appetizer of choice for our comb honey creations! I think it came out nicely, and I honestly can’t tell which I prefer – the original, or the Freeman family comb honey twist!

You Will Need:

Dried apricots

Cream cheese, softened

Comb honey

Glazed pecans

Lay the dried apricots out on your serving platter. Get the softened cream cheese, and feed it through a pastry piping bag (or a zip lock back with the end notched off) and put a dollop of cream cheese on each dried apricot. Next, cut off a small wedge of comb honey and push firmly into the cream cheese topping. Push one or two glazed pecans into the cream cheese, next to the comb honey. And serve!

This is another recipe that is served at room temperature, so you can make these well in advance of a party – no last minute shuffling around to serve while still warm / cold!

This is a huge crowd pleaser. They don’t look like much, but they are one of the tastiest things you will ever put in your face. Whenever we make these for entertaining, we usually end up refilling the appetizer platter multiple times – they are THAT good!

Keep an eye out for more comb honey hors d’oeuvre recipes over the following weeks!