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

apricots
•    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

Method:
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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