Apricot Tortilla Stacks

Ingredients

• 2 (8-inch) gluten-free tortillas/wraps
• 150 grams soft goat cheese
• 1/2 granny smith apple, sliced thing
• 4 apricots, cut in half, pitted and sliced thin
• 8 leaves of fresh basil
• 2 tablespoons raw pine nuts
• 1 tablespoons freshly squeezed lemon juice
• 2 teaspoons unpasteurized honey
• 2 teaspoons extra-virgin olive oil

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
2. Press a 3-inch circular cookie cutter into the gluten-free tortilla. Repeat to create 8 total rounds. Place on prepared baking sheet and bake for 4-5 minutes.
3. Cover apple slices in lemon juice and combine honey and oil in a small dish.
4. Line cooled tortilla rounds on a large plate. Stack with 2 slices of apple, 1 basil leaf and a small dollop of cream cheese. Top with apricot, a drop of honey mixture, and a sprinkle of pine nuts.

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