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Chorizo and Apricot Bites

This spicy and sweet hors d'oeuvre gets enhanced by an assertive rose.

  • Yield: Makes 50

Source: Martha Stewart Weddings, Spring 2010


  • 1 1/2 cups rose wine
  • 25 dried apricots, split in half
  • 1 package (8 ounces) chorizo sausage, sliced diagonally into 1/4-inch pieces


  1. Bring 1 cup wine and apricot halves to a simmer in a small saucepan over medium heat; turn off heat, and let steep 3 minutes.
  2. Meanwhile, cook chorizo slices in 1/2 cup wine in a small skillet over medium heat until heated through and wine has reduced, about 3 minutes. Transfer to paper towel. Drain apricot halves; lay cut side up, and top with chorizo slices; secure with a toothpick. Serve warm or at room temperature.

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