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...

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!

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.

(Images: Nealey Dozier)

Comments (9)

I was just thinking about doing something similar with pumpkin butter and blue cheese on whole wheat toast. Something about funky cheese + sweet is just awesome.

Sounds yummy! I"m trying to find new snack recipes too, although I'm more looking for non-sweet options (and preferably some including veggies). All of my snacks lately have been Larabars, Kind bars, apples with peanut butter, or yogurt with granola.

Polenta pizza (Take a slice of cold polenta, smother with tomato sauce, dot with veggies & cheese of choice, under the broiler until bubbly).
Wrap a wild cucumber pickle with labneh and zatar smothered pita.

Wonder if you could substitute goat cheese for the cream cheese & feta? Sounds yummy - thanks!

my lunch is frequently an english muffin with goat cheese and some sort of jam - currently it's fig jam. This looks so good that the goat cheese may be displaced!

omg these are amazing! we tried them today, and cant stop eating them! @kas_vic you should try the adriatic fig spread that they sell at Whole Foods...it's probably the best you can have!

WOW!It's amazing!!!!Looks yummy!I definitely wanna have a try!

I may have to try this soon, like right away!. I often do a muffin with cottage cheese and apricot spread. This is not only a welcomed variation but inspiring more pairing ideas. I agree with elizeh about cheese tang + fruit sweetness = delish.

Delish.
Here's another - http://www.flickr.com/photos/chloe-and-ivan/6687816887/
http://www.flickr.com/photos/chloe-and-ivan/5347352211/