Monday, 2 July 2012

Apricot stuffed with basil & goats cheese


Dried apricot, goats cheese, basil, salt

Preparation: 5 minutes

I love goats cheese - whether combined with sweet or savoury ingredients it rarely disappoints. I love making little hors d'oeuvres like pastry shells filled with herby goats cheese, crusted with crushed nuts or seeds but have recently been considering alternatives for those with allergies such as flour or nuts. I adore dried apricots and filling the luscious, sticky fruit like this is nothing short of heavenly - try them served on pieces of sourdough.

1) Blitz the goats cheese in a blender with fresh basil leaves and a pinch of salt.

2) Dried apricots are already pitted so simply spoon or pipe the goats cheese puree into the pockets. These are equally lovely eaten at room temperature or firmed up in the fridge.

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