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

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Preparation info

  • Difficulty

    Medium

  • Serve

    4

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 small round goat’s cheese (eg. crottin chavignol)
  • 2 small crisp bread rolls, each cut into 4 thin slices lengthways
  • extra-virgin olive oil for brushing
  • 75 g fresh buckler leaf sorrell or watercress

For the Apricot Relish

  • 1 small onion, finely chopped
  • 60 ml white wine vinegar
  • 2 tablespoons brown sugar
  • 425 g tinned apricots, chopped and juice reserved
  • 2 tablespoons raisins, soaked until plump in warm water, drained

For the Pistachio Oil

  • 75 g good-quality very green pistachio nuts
  • 100 ml extra-virgin olive oil

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 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 1 spoonful of relish on each toasted bread slice and top with a slice of goat’s cheese. Garnish the cheeses with some buckler leaf sorrell or watercress and a drizzle of the pistachio oil.