Goat Cheese Rounds with Rosemary Cream and Apricot Relish

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Goat Cheese Rounds with Rosemary Cream and Apricot Relish

A really delicious... and stunning starter.
printfriendly pdf button   Goat Cheese Rounds with Rosemary Cream and Apricot Relish   RecipesNow.com
question mark icon dc 24x24   Goat Cheese Rounds with Rosemary Cream and Apricot Relish   RecipesNow.com

Goat Cheese Rounds with Rosemary Cream and Apricot Relish

A really delicious... and stunning starter.
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Makes
Units
Ingredients
Makes
Units
Ingredients
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Rating: 0
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Instructions
  1. Place cream and chopped rosemary in a cold metal bowl and whisk until it begins to thicken. Set aside. Cut cheese rounds about 1/4' thick. Top each with a thick layer of the rosemary cream. Cover with plastic wrap and refrigerate until needed. (Note: pierce a toothpick in the middle of the rounds to keep plastic wrap suspended above the cheese.)
  2. Relish: Place onion, vinegar and sugar in a small pan and cook gently for 6-8 minutes to form a light syrup. Drain and chop apricots and raisins and add to the pan. Increase heat to medium and cook for 8-10 minutes until apricots become thick and jam like in consistency. Remove and keep warm.
  3. Pistachio Oil: Place pistachios and oil in a blender and blend until smooth. Strain through cheesecloth.
  4. Brush bread slices on both sides with olive oil. Broil until golden and remove from oven.
  5. Place cheese rounds on a cookie sheet and place under the broiler as close as possible to the heat. Broil until tinged with golden flecks and beautifully glazed.
  6. Place a tablespoon of relish on toast slice and top with a slice of goat cheese. Garnish with watercress or sorrel and a drizzle of pistachio oil.
Notes

Enjoy!

Submitted by: Michael A.

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