- 1/4 cup chopped dried apricots
- 1/4 cup chopped roasted almonds
- 1/4 cup torn fresh mint leaves
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 pound bocconcini (small balls of fresh mozzarella), halved
- Combine the apricots, almonds, mint, oil, and ½ teaspoon each salt and pepper in a large bowl. Add the bocconcini and toss to combine.
- Serve at room temperature.