Cover baking sheet with foil; spray with cooking spray. Cook butter and sugar in small skillet on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until lightly browned and evenly glazed with sugar syrup, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
Meanwhile, bring vinegar to boil in small saucepan on medium heat; cook 6 to 7 min. or until slightly thickened. Cool completely.
Mix cream cheese and Gorgonzola until blended; spread onto apricots. Sprinkle with nuts; drizzle with vinegar.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Substitute store-bought balsamic glaze for the cooked balsamic vinegar.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Substitute ATHENOS Crumbled Blue Cheese for the Gorgonzola.
Prepare using 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.