Name: Rosemary-grilled goat’s cheese with warm apricot relish and pistachio oil
Yield: Serve 4
Ingredients: 75 g fresh buckler leaf sorrell or watercress; 425 g tinned apricots, chopped and juice reserved; 100 ml extra-virgin olive oil; 4 small round goat’s cheese (eg. crottin chavignol); 2 small crisp bread rolls, each cut into 4 thin slices lengthways; 2 tablespoons brown sugar; 60 ml white wine vinegar; 75 g good-quality very green pistachio nuts; extra-virgin olive oil for brushing; 4 tablespoons double cream; 1 teaspoon fresh rosemary leaves, roughly chopped; 2 tablespoons raisins, soaked until plump in warm water, drained; 1 small onion, finely chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

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