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 SpreadServes 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.
Related: Breakfast Recipe: English Muffin French Toast (Images: Nealey Dozier)