Recipes from The Kitchn

Snack Recipe: English Muffins with Apricot Preserves & Feta Spread

Image Credit: Apartment Therapy

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...

Image Credit: Apartment Therapy

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!

Image Credit: Apartment Therapy

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.

Recipe Notes

*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.

Per serving, based on 6 servings. (% daily value)

  • Calories: 1655
  • Fat: 15.4 g (23.7%)
  • Saturated: 7 g (34.8%)
  • Trans: 0 g
  • Carbs: 28.4 g (9.5%)
  • Fiber: 2.5 g (10.1%)
  • Sugars: 8 g
  • Protein: 8.5 g (16.9%)
  • Cholesterol: 37.6 mg (12.5%)
  • Sodium: 381.8 mg (15.9%)
Image Credit: Apartment Therapy

Related: Breakfast Recipe: English Muffin French Toast

(Images: Nealey Dozier)