Snack Recipe: English Muffins with Apricot Preserves & Feta Spread

Recipes from The Kitchn

Is it just me, or is anyone else always on the hunt for good snack ideas? I can usually manage coming up with a healthy lunch or an inspired dinner, but my afternoon hunger often caves to chips, salsa, and melted cheese. Seriously, you'd think I would have outgrown that old standby by now...

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I was digging through some old papers the other day when I found a note I scrawled to myself back in 2011: Eng muff + feta + apricot. Yum. It was a combo that Bay's English Muffin brand was passing out at the BlogHer Food conference last year. I was skeptical—to be honest I really, really wanted a giant heap of Nutella—but the rep insisted. I remember being so glad I did. So glad, in fact, that it's the one thing I actually wrote down from the entire weekend.

I was so excited to remember that tasty snack time treat that I immediately set about recreating it. It didn't take much effort. In fact, it's so simple I am embarrassed to even be telling you about it here, but just trust me on this one. All the flavors really work well together—a little sweet, a little salty, and even a little crunch. If you're feeling hungry and headed for the bag of Lay's, stop and give this easy recipe a try. You'll be so happy you did.

What other afternoon snacks do whip up on moments notice? I'd love your ideas!

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English Muffins with Apricot Preserves & Feta Spread

Serves 4 to 6*

4 ounce block feta cheese
4 ounces cream cheese, at room temperature
1 1/2 teaspoons good-quality olive oil
4 English muffins, split and toasted
1/4 cup apricot preserves
1/4 cup Marcona almonds

Using an electric mixer, beat the cream cheese, feta cheese, and olive oil until soft and fluffy. Spread a dollop of the feta mixture on the English muffin, followed by a dollop of apricot preserves and a few almonds. Continue with remaining English muffins.

*I make a full batch of the feta spread, but I only eat one English muffin half if I'm snacking with about a tablespoon of spread and a tablespoon of preserves. The spread keeps well in the fridge for about a week.

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Related: Breakfast Recipe: English Muffin French Toast

(Images: Nealey Dozier)

Per serving, based on 4 servings. (% daily value)
Calories
268
Fat
20.4 g (31.4%)
Saturated
10.2 g (50.8%)
Trans
0 g
Carbs
16.3 g (5.4%)
Fiber
0.8 g (3.1%)
Sugars
10.9 g
Protein
7.1 g (14.2%)
Cholesterol
56.4 mg (18.8%)
Sodium
415.4 mg (17.3%)