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
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.
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.