inthekitchen
Goat Cheese and Apricot Tartine
INGREDIENTS crostini pieces
Whipped Goat Cheese 2 cups plain goat cheese 1 / 2 cup whipping cream pinch of salt
Apricot Compote 2 cups dried apricots 1 cup apricot jam 1 1 / 2 cups boiling water 2 Tbsp brandy 1 lemon pinch salt
Pickled Shallots 1 shallot , peeled and sliced very thin 1 / 2 cup white vinegar 1 tsp sugar 1 / 2 tsp salt
Garnish fresh Italian parsley , leaves picked for garnish olive oil fresh cracked pepper
METHOD Whipped Goat Cheese 1 . In standing mixer bowl , blend cheese and whipping cream until soft and smooth .
2 . Let the mixer run an extra few minutes to add air ( for spreadability ). Season with a pinch of salt .
Apricot Compote 1 . Place the apricots in a heat proof bowl and pour over the boiling water . 2 . Cover the bowl with plastic wrap and allow to cool for 30 minutes . 3 . Once cool enough to work with , the apricots will be re-hydrated . 4 . Strain and reserve the liquid . 5 . Chop the apricots lengthwise into 3 or 4 strips per apricot . 6 . Place the jam in the heat proof bowl and slowly add the reserved warm liquid to it , whisking while you pour . 7 . The jam should thin out to a glaze like texture . You can use your own discretion on how much soaking liquid to add to get a nice final texture . 8 . Add the brandy and squeeze the lemon juice through a small strainer into the gel . 9 . Fold in the chopped apricots . 10 . Season with a small pinch of salt . 11 . Place in a container and refrigerate until needed .
Pickled Shallots 1 . Heat the vinegar , salt and sugar together in a small saucepan , bringing to a boil to dissolve . 2 . Remove it from the heat and add the sliced shallot . 3 . Transfer to a heatproof jar and seal it . 4 . Put it into the fridge to ‘ quick pickle ’.
Assembly 1 . Working on a cutting board or baking tray lay out one dozen crostini . 2 . Use a spoon to smear a small mountain of whipped goat cheese onto one crostini . 3 . Make a small depression in one end and fill it with the apricot compote . 4 . Strain the pickled shallot . 5 . Garnish each crostini with a piece of pickled shallot and a leaf of Italian parsley . 6 . Drizzle canapés with olive oil and sprinkle with fresh cracked pepper . 7 . Transfer them to a serving platter and present .
Yield 1 dozen ciao ! / dec / jan / two thousand twenty-three 41