I’m going through a ‘goats cheese’ phase and adore the earthy farm flavours. I prefer a slightly milder version, and love the soft creamy texture it delivers. I favour it over heavily brined feta which is almost too salty for me, and its the perfect accompaniment to something sweet.
I thought soft, semi dried Turkish apricots would be wonderful. So I stuffed them, wrapped them in bacon and roasted them.
They remind me of ‘devils on horseback’, the very retro but super awesome cocktail party snack from the Seventies. The apricots are so soft and easy to stuff, so no soaking is required. But I think next time I might let them steep for a short while in a bit of brandy to give it a small kick.
This is how you make them:
- Preheat the oven to 200 C
- cut into the middle of each apricot with a sharp knife and then using your finger create a hollow cavity
- scoop out a small piece of goats cheese and stuff each apricot
- wrap each stuffed apricot in half or a full piece of streaky bacon making sure you cover all the orange flesh of the fruit
- you could at this point stab a cocktail stick through them, and if you are going to serve at a party
- place these on a baking tray and bake for 8 – 10 minutes until the bacon is crispy and the cheese in starting to ooze out
Serve these with drinks, either warm or cold.
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