Recipe of the month

Our favourite food blogger Ilse van der Merwe from The Food Fox came up with this exotic dish which we think pairs perfectly with a floral Viognier like our Excelsior Viognier 2014. As Ilse says, be sure to look for soft apricots, not the hard ones.

Turkish apricots with goats cheese, basil, almonds and honey

•    100 g plain goats cheese
•    250 g plain cream cheese
•    a large handful of fresh basil leaves (about 20g)
•    250 g soft dried Turkish apricots
•    100 g raw almonds, lightly toasted in a dry pan
•    honey

1.    In a medium bowl, mix the cheeses with a wooden spoon or electric beaters until well combined.
2.    Wash and dry the basil leaves, then chop finely and add to the cheese. Mix through.
3.    With a small spatula or knife, smear each dried apricot with a good dollop of the cheese.
4.    Roughly chop the almonds and scatter over the apricot canapés.
5.    Liberally drizzle with honey and serve.


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