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.
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 and cook gently for 6-8 minutes to form a light syrup. Add the chopped apricots, their juices and the raisins and cook for 5-8 minutes or until the apricots become thick and jam-like in consistency. Remove and keep warm.
For the pistachio oil, place the pistachios and oil in a blender and blitz for about 1 minute until smooth. Remove and strain through a muslin cloth (ideally) or a fine strainer.
Toast the thin bread roll slices under the grill on both sides, then brush them liberally with olive oil. Place the cheeses on a grill pan and place under the grill, as close as you can bear to the heat itself, until they are golden and glazed beautifully. Place
© 2006 Paul Gayler. All rights reserved.