Rosemary-grilled goat’s cheese with warm apricot relish and pistachio oil

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Preparation info
  • Serve

    4

    • Difficulty

      Medium

Appears in

By Paul Gayler

Published 2006

  • About

Tinned apricots are best for this relish because they are cooked for a short time to retain their natural flavours. It has a tangy sweet and sour flavour, which works wonderfully with the taste of rosemary-grilled cheese.

Ingredients

  • 4 tablespoons double cream
  • 1 teaspoon fresh rosemary leaves, roughly chopped
  • 4

Method

Preheat a grill to its highest setting. Place the cream and chopped rosemary in a small bowl and lightly whip with a small whisk or fork until it begins to thicken. Set aside. Cut the cheeses in half horizontally and top each of them with a thick smear of the rosemary cream. Place on a plate and refrigerate until needed.

For the relish, place the onion, vinegar and sugar in a small pan