Apricot and goat’s cheese Recipe

First, quarter and de-stone 4 perfectly ripe apricots. Put a griddle pan on a medium-high heat and ventilate the kitchen. Lightly oil the pan, then add the apricots and grill for 1-2 minutes on each side, until softened and charred. 

Meanwhile, in a medium bowl, mix 1 tbsp runny honey, 3/4 tbsp lemon juice and 1/2 tbsp olive oil to make the marinade. Add the apricots and leave to cool completely.

To make the dip, crumble 100g rindless goat’s cheese into a small food processor along with the zest of a lemon, 100g ricotta and 1/6 of a teaspoon of flaked salt. Blitz for 45 seconds, scraping down the sides as you go, until fully incorporated. Remove and put in the fridge until ready  to serve.

Bring a small saucepan of salted water to a boil. Add 50g peas, blanch for 15 seconds, then drain and plunge into iced water to cool quickly. Once cooled, drain and leave to one side.

To serve, spoon the dip into the centre of 2 shallow bowls. Use the back of a spoon to make a large well in the centre. Drain the apricots and reserve the marinade. 

Put the apricots in a large bowl with the peas, 1 tbsp chopped mint, 1 tbsp chopped dill, 10g toasted and crushed walnuts, 1/16 tsp chilli flakes, 1/8 teaspoon of flaked salt and a good grind of black pepper, toss gently to coat, then spoon into the wells of the smaller bowls. 

Serve with a tablespoon of the marinade drizzled on top and flatbread on the side.

(Here Ottolenghi's original recipe)

from simple food, looking good
Apricot and goat’s cheese Recipe

from Sweet Cake

Apricot and goat’s cheese Recipe https://sweetteabiscuits.blogspot.com/2022/08/apricot-and-goats-cheese-recipe.html