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.
2
Meanwhile, bring vinegar to boil in small saucepan on medium heat; cook 6 to 7 min. or until slightly thickened. Cool completely.
3
Mix cream cheese and Gorgonzola until blended; spread onto apricots. Sprinkle with nuts; drizzle with vinegar.
Kitchen Tips
Tip 1
Size Wise
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Tip 2
Substitute
Substitute store-bought balsamic glaze for the cooked balsamic vinegar.
Tip 3
How to
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.
Tip 4
Substitute
Substitute crumbled blue cheese for the Gorgonzola.
Tip 5
Substitute
Prepare using 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 210mg
9%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
11%
Sugars 22g
44%
Protein 5g
10%
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* 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.