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

Preparation info
  • Serve


    • Difficulty


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.


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


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